Vaduz Veal and Mushroom Ragout (Vaduz Kalb- und Pilzragout)

Vaduz Kalb- und Pilzragout, or Vaduz Veal and Mushroom Ragout, is a classic dish from Liechtensteiner cuisine. This hearty and flavorful ragout is perfect for a cozy family dinner or a special occasion.

Vaduz Veal and Mushroom Ragout (Vaduz Kalb- und Pilzragout)

Ingredients

  • 500g veal, cut into cubes
  • 250g mushrooms, sliced
  • 2 onions, finely chopped
  • 2 cloves garlic, minced
  • 1 cup beef broth
  • 1/2 cup white wine
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. In a large pot, heat the olive oil and butter over medium heat.
  2. Add the veal cubes and brown on all sides. Remove from the pot and set aside.
  3. In the same pot, sauté the onions and garlic until softened.
  4. Sprinkle the flour over the onions and garlic, and cook for 1-2 minutes.
  5. Gradually stir in the beef broth and white wine, scraping up any browned bits from the bottom of the pot.
  6. Return the veal to the pot, add the mushrooms, and season with salt and pepper.
  7. Cover and simmer for 1 hour, or until the veal is tender and the sauce has thickened.
  8. Serve the Vaduz Kalb- und Pilzragout hot, accompanied by your choice of side dishes.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
15g
Fat
20g

Supplies

Large pot Wooden spoon Cutting board Knife Measuring cups and spoons

Tools

Cooking thermometer Ladle Serving platter

Serving suggestions

Serve the Vaduz Kalb- und Pilzragout with a side of buttered noodles or creamy mashed potatoes.

Tips & tricks

For a richer flavor, you can add a splash of heavy cream to the ragout just before serving.

Cost

$25