A delicious mushroom dish for any occasion!
Soak the mushrooms in warm water for about fifteen minutes.
Then rinse thoroughly under running water and squeeze well. Chop coarsely.
Remove the skin from the onion and chop finely. Chop rosemary needles, sage and parsley leaves as well.
Season the veal stew with salt and pepper. Sauté heartily in the hot clarified butter in a casserole dish in portions of about 250g. Remove from the roasting pan.
Sauté the mushrooms, onion and herbs in the drippings. Add the tomato puree and fry briefly. Extinguish with red wine. Repeatedly add the meat and let it bubble up. Now add pelati tomatoes and soup. Simmer the ragout on a low fire with the lid closed for 1 3/4 hours to 120 minutes until very soft. Finally, season the sauce with salt and freshly ground pepper to taste.
Tip:
The ragout can be reheated very well. Shelf life in the refrigerator: two to three days.
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