Veal ragout with mustard and mixed vegetables on sticks

120 min
Type of dish: Meats
Temperature: Hot
Seasonal period: All year
Allergens:
Gluten
Gluten
Mustard
Mustard
Sulfites
Sulfites
Traces of celery
Traces of celery
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Ingredients for 5 portions
Ingredients for portions/units
Aguja 1.214 kg
Sal 5.357 g
Ground black pepper 0.357 g
Aceite de girasol 0.071 l
Cebolla 0.143 kg
Ajo 0.857 ud
Champiñón 0.25 kg
Harina floja 0.0 kg
Vino blanco 0.071 l
Dijon mustard 1.786 g
Brown stock 1.5 l
Mixed vegetables sticks 5.0 ud
See Recipe
Cebolla 0.15 kg
Zanahoria 0.075 kg
Green leek 0.9 ud
Huesos 0.45 kg
Vino tinto 0.075 l
Agua 1.5 l
See Recipe
Zanahoria 0.286 kg
Calabacín 0.214 kg
Vainas 0.179 kg
Frozen peas 0.179 kg
Aceite de oliva suave 0.036 l
Sal 17.857 g
Elaboration
  • Prepare a stock.
  • Cut the meat into big cubes flour and season with salt and pepper and sauté.
  • Remove excess fat, soften the onion and garlic cut into brunoise, add the meat to the vegetables, pour over the white wine and reduce, add the stock covering all the meat.
  • Cook until the meat is tender and the vegetables are soft, add the previously sautéed mushrooms cut into quarters.
  • Season with salt and Dijon mustard and check for the desired thickness.
  • Serve with mixed vegetables on sticks.
Nutritional information (1 portion)
Energy
1091.65
kcal
Carbohydrates
40.87
g
Proteins
51.08
g
Lipids
74.6
g
Fiber 17.89 g
Saturates 23.93 g
Monounsaturated fatty acids 32.22 g
Polyunsaturated fatty acids 13.12 g
Cholesterol 157.96 mg
Calcium 353.73 mg
Iron 10.97 mg
Zinc 9.79 mg
Vitamin A 1111.06 ug
Vitamin C 107.81 g
Folic acid 348.68 ug
Salt (Sodium) 1965.42 mg
Sugars 35.1 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.