Veal ragout

• Remove all the fat and nerves from the meat and cut it into 2 cm cubes.

For this recipe, the following elaborations are needed:

• White stock
• Tomato sauce
• For the garnish:
  • Dice the carrots and cook together with the peas, previously boiled or steamed.
  • Peel the potatoes, cut them into 2 cm cubes and fry.
  • Lastly gently fry the bell pepper with a little garlic and oil.

For the ragout:

• Season and lightly flour the meat.
• Sauté the meat and place in a pressure cooker with the vegetables (garlic, carrots and onion cut into brunoise).
• Add the wine, cover and leave to sweat on a low heat.
• Add the stock slightly covering the meat.
• Cook until the meat is tender, (approx. 20 minutes.)
• Add the mushrooms and bell peppers, and allow to cook for a further 5 minutes.
• Add the tomato sauce to give colour and to enhance the flavour.
• Add salt and thicken the sauce if desired, (with corn starch).
• Lastly, add the carrots, peas, potatoes and mushrooms.