Veal ragout with mustard and potatoes

2 h 30 min
Type of dish: Meats
Temperature: Hot
Seasonal period: All year
Allergens:
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
Chuck 1.214 kg
Table salt 5.357 g
Ground black pepper 3.571 g
Sunflower oil 0.071 l
Onion 0.143 kg
Garlic, bulb 1.286 ud
Natural mushrooms 0.286 kg
White wine 0.071 l
Dijon mustard 3.839 g
Brown stock 1.5 l
Spanish style cut French fries 5.0 ud
See Recipe
Onion 0.15 kg
Carrots 0.075 kg
Green leek 0.9 ud
Bones 0.45 kg
Red wine 0.075 l
Water 1.5 l
Powdered vegetable stock 0.075 kg
See Recipe
Potatoes 0.6 kg
High oleic oil 0.25 l
Elaboration
  • Prepare a stock.
  • Season the meat with salt and pepper and sauté.
  • Remove excess fat and cut the vegetables (onion and garlic) into brunoise and sauté.
  • Add the meat and allow to sweat, pour the white wine and reduce, add the stock until meat is covered.
  • Cook until the meat is tender and the vegetables are soft, add the previously sauteed  mushrooms cut into quarters.
  • Season with salt and Dijon mustard and check for the desired thickness.
  • Serve with Spanish style French fries.
Nutritional information (1 portion)
Energy
989.35
kcal
Carbohydrates
28.26
g
Proteins
45.71
g
Lipids
75.39
g
Sugars 5.62 g
Salt (Sodium) 8914.14 mg
Folic acid 60.97 ug
Vitamin C 39.46 g
Vitamin A 193.99 ug
Zinc 8.7 mg
Iron 7.17 mg
Calcium 121.63 mg
Cholesterol 157.97 mg
Polyunsaturated fatty acids 7.05 g
Monounsaturated fatty acids 39.85 g
Saturates 22.77 g
Fiber 5.19 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.