Veal Stew

Cut the trimmed veal into cubes. Melt the butter in a casserole dish, brown the veal well on all sides and remove. Fry the finely chopped onion in the remaining drippings, pour in white wine and boil it down until there is almost no liquid left. Add meat, pour in enough beef broth to just cover the meat, and bring to a boil. Season with salt, pepper, clove powder and nutmeg and stew the meat until tender. If necessary, add more beef broth in between. Shortly before the end of cooking, mix sour cream with flour until smooth. Cut the cleaned mushrooms into small pieces and steam until they are just crunchy. Sprinkle the veal stew with chopped parsley before serving.

Preparation Tip:

In addition to the mushrooms, other vegetables, such as carrots or peas, can be mixed into the ragout.

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