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.
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