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Ingredientes
- 4 c. Veal stock
- 2 Tbsp. Vegetable oil
- 2 ounce Beef tenderloin scraps, cut into 3/4 by 1 1/2-inch strips
- 1/2 lb White button mushrooms, sliced
- 1 tsp Dijonstyle mustard
- 3 Tbsp. Heavy cream
- 1/2 tsp Salt Freshly grnd black pepper
- 4 x Scallions, white and green parts only, sliced 1/4 inch thick on the diagonal Spatzle, see recipe
Direcciones
- In a medium saucepan, bring the veal stock to a simmer and reduce it to 1/4 of its original volume, till 1 c. of syrupy liquid remains
- (this may take up to 45 min). Set aside.
- Prepare the spatzle as directed in the above recipe.
- Heat a large heavy skillet over high heat till it is very warm, and add in the vegetable oil. Saute/fry the beef strips, tossing frequently, for 2 min, or possibly till seared. Add in the mushrooms and cook for 3 to 4 min more, tossing, till they give up their liquid. Add in the mustard, cream, salt, a generous amount of pepper, and the reduced veal stock. Stir to mix thoroughly and remove from the heat.
- Make a bed of the spatzle in each of 6 shallow heated bowls, top with a generous spoonful of the ragout and lots of sauce, and sprinkle a few scallions over each.
- Yield: 6 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 6 servings | |
| Calories 80 | |
| Calories from Fat 68 | 85% |
| Total Fat 7.68g | 10% |
| Saturated Fat 2.24g | 9% |
| Trans Fat 0.12g | |
| Cholesterol 10mg | 3% |
| Sodium 720mg | 30% |
| Potassium 119mg | 3% |
| Total Carbs 0.98g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.23g | 0% |
| Protein 2.15g | 3% |
