Veal Ragoût with Chanterelle Mushrooms
Veal ragout with chanterelles, a traditional recipe from the Aveyron region
Braised veal is a traditional recipe from the Aveyron region of southern France. Cooked very slowly, the result is a richly flavoured stew of tender meat in a luxurious sauce.
Serving suggestion: heat up gently and serve with boiled potatoes or pasta.
Veal meat, necklace, shoulder, water, UHT fresh cream, Estaing VDQS white wine, smoked belly, preservative (saltpeter), frozen chanterelle mushrooms, shallots, modified starch, veal stock.
With this product, we recommend :
2 pieces (350g)
Conserverie Saint Christophe
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