Ragu fin
Author:
Cooking Together
Servings: 4
Cooking time: 1 h
Tender, juicy, exquisite fin stew with meat assortment
Ingredients
| boiled chicken fillet 150 g |
| veal 150 g |
| pork tongue 150 g |
| mushrooms (assorted) 200 g |
| garlic 3 cloves |
| onion 80 g |
| meat broth 250 ml |
| cream (20%) 150 ml |
| white dry wine 150 ml |
| butter 100 g |
| wheat flour 25 g |
| breadcrumbs 30 g |
| hard cheese 60 g |
| bay leaf 3 pcs |
| cloves 2 buds |
| TO TASTE: |
| lemon juice |
| salt |
| sugar |
| black pepper |
Instructions
Step 1
Slice the mushrooms and fry in half the butter. Add the chopped onion and garlic and fry, stir-frying for another 5 minutes.
Step 2
Prepare the sauce. Brown the flour in the remaining butter. Add the wine, stock, lemon juice, cream, bay leaf, cloves, sugar, pepper and, stirring, bring the sauce to the boil.
Step 3
Then put in it sliced meat and tongue, fried mushrooms with onions and garlic, salt, stir and simmer for 20-25 minutes.
Step 4
After the time, transfer the fin stew into a mold, sprinkle with breadcrumbs and grated cheese and bake at 180ºC for 12-14 minutes. Bon appetit!
