Grandmother’s Veal Cream Ragout

Bring plenty of water to the boil. Add the sauted onions and blanch for one minute. Drain and cool. Cut off the roots and squeeze the onions out of the skin.

Season the veal stew with salt and pepper. In a roaster or possibly a large frying pan, sear the meat 350g portions in the hot clarified butter until hearty on all sides. Take out.

If necessary, add a little clarified butter and fry the onions in the drippings. Add the paprika, tomato puree and tomato ketchup, squeeze out the peeled garlic clove, add it and roast everything together briefly. Extinguish with white wine, add the meat again and pour in the soup. Tie the parsley and thyme sprigs and the bay leaf into a bunch and add to the ragout.

Simmer the meat over a low fire for one and a half to 120 minutes, depending on the size and quality of the ragout cubes. The meat should be soft enough to cut with a fork. Check the liquid regularly and add a little soup if necessary.

Remove the herb bouquet. Mix the cream and crème fraîche with the hot sauce liquid until smooth, then add to the ragout. Knead soft butter and flour together and also form into the slightly boiling sauce. Season the ragout with salt and freshly ground pepper to taste.

Immediately before serving, add a small shot of champagne or Prosecco beige, if desired.

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