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.
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
- In a large pot, heat the olive oil and butter over medium heat.
- Add the veal cubes and brown on all sides. Remove from the pot and set aside.
- In the same pot, sauté the onions and garlic until softened.
- Sprinkle the flour over the onions and garlic, and cook for 1-2 minutes.
- Gradually stir in the beef broth and white wine, scraping up any browned bits from the bottom of the pot.
- Return the veal to the pot, add the mushrooms, and season with salt and pepper.
- Cover and simmer for 1 hour, or until the veal is tender and the sauce has thickened.
- 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