Recipe
veal ragout in a vermouth sauce
easy
APPROX. 40 mins
Enough For
4 persons
Cookware
DUROMATIC® pressure cookerNutritional Value
2094 kJ / 500 kcal (Per person)
Ingredients
- Carbohydrates27 g
- Sugar8 g
- Fat15 g
- Protein52 g
Allergens
- alcohol
- gluten
- lactose
Ingredients
- »600 g veal shoulder cut into pieces of 3 cm / 1.2 inches
- »2 tbsp flour
- »2 tbsp clarified butter
- »1 onions chop
- »1 carrots peel and cut into cubes
- »2 garlic cloves Crush
- »3 tomatoes cut out the stem and remove the skin. Then cut in half, remove the seeds and cut into quarters
- »2 tbsp tomato purée
- »1 dl dry vermouth (Noilly Prat)
- »2 dl dry white wine
- »4 dl instant beef stock
- »2 sprigs marjoram pluck off leaves and chop coarsely
- »1/2 dl sour single cream
- » Sea salt and black pepper Freshly ground
- »2 tbsp maizena express, brown
Instructions
1. Dust the veal ragout with flour.
2. Heat the clarified butter in the frying pan, to 2/3 heating level. Brown the meat until light brown.
3. Then place the browned meat into the DUROMATIC®, season with salt and pepper.
4. Then lightly fry the onions, garlic and carrots on a gentle heat for 2 minutes.
5. Add the tomato purée and briefly roast together until light brown.
6. Douse with the white wine and reduce by half.
7. Add stock and Noilly Prat, season with salt and pepper.
8. Then pour over the meat.
9. Close the lid and cook under pressure on setting 2 for 15 minutes.
10. As soon as the desired pressure level has been reached, start the cooking assistant. The app can be installed free of charge in the corresponding store for iOS and Android
11. At the end of the cooking time, cool the rim of the cooker under cold running water until the pressure indicator stem remains in its lowest position.
Serving
Open the lid and reduce the sauce until creamy. If necessary bind with Maizena express.
Finally, add the tomato strips, chopped marjoram and the sour cream. Season to taste with freshly ground sea salt and black pepper.
Origin
Kuhn Rikon
easy
APPROX. 40 mins
Enough For
4 persons
Cookware
DUROMATIC® ComfortNutritional Value
2094 kJ / 500 kcal (Per person)
Ingredients
- Carbohydrates27 g
- Sugar8 g
- Fat15 g
- Protein52 g
Allergens
- alcohol
- gluten
- lactose
Ingredients
- »600 g veal shoulder cut into pieces of 3 cm / 1.2 inches
- »2 tbsp flour
- »2 tbsp clarified butter
- »1 onions chop
- »1 carrots peel and cut into cubes
- »2 garlic cloves Crush
- »3 tomatoes cut out the stem and remove the skin. Then cut in half, remove the seeds and cut into quarters
- »2 tbsp tomato purée
- »1 dl dry vermouth (Noilly Prat)
- »2 dl dry white wine
- »4 dl instant beef stock
- »2 sprigs marjoram pluck off leaves and chop coarsely
- »1/2 dl sour single cream
- » Sea salt and black pepper Freshly ground
- »2 tbsp maizena express, brown
Instructions
1. Dust the veal ragout with flour.
2. Heat the clarified butter in the frying pan, to 2/3 heating level. Brown the meat until light brown.
3. Then place the browned meat into the DUROMATIC® Comfort, season with salt and pepper
4. Then lightly fry the onions, garlic and carrots on a gentle heat for 2 minutes.
5. Add the tomato purée and briefly roast together until light brown.
6. Douse with the white wine and reduce by half.
7. Add stock and Noilly Prat, season with salt and pepper.
8. Then pour over the meat.
9. Place the lid on the pan and start cooking assistant of the app. The app can be installed free of charge in the corresponding store for iOS and Android
Serving
Open the lid and reduce the sauce until creamy. If necessary bind with Maizena express.
Finally, add the tomato strips, chopped marjoram and the sour cream. Season to taste with freshly ground sea salt and black pepper.
Origin
Kuhn Rikon
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