Ingredients
- 4 large or 8 small vol-au-vent pastry shells
- 600-700 g veal, cubed (preferably organic - can also be substituted with chicken or turkey)
- 300 g crimini or button mushrooms, sliced (can also use a mix of peas, carrots and mushrooms)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter (30 g)
- 1/4 cup dry white wine (60 ml)
- 1/2 cup all-purpose flour (50 g)
- 2 cups chicken or vegetable broth (500 ml)
- 1 x 150 g container crème fraîche
- 1 tablespoon freshly squeezed lemon juice, or more, to taste - I often add more
- sea salt and freshly ground pepper, to taste
Instructions
- In large deep skillet or saucepan, heat the olive oil over medium-high heat. Sauté the onion and garlic until fragrant, about 1 minute, add the veal and continue to cook until lightly browned. Remove from the pan and set aside.
- Add the butter and the mushrooms to the pan and sauté on low heat for 5 minutes. Slowly sprinkle the flour over the mushrooms and fry briefly, stirring, to combine.
- Gradually stir in the white wine, the vegetable broth and the crème fraîche and stir until smooth. Bring to a brief boil. Reduce heat to low and allow to simmer for about 10 minutes (until creamy). Add lemon juice and a pinch of sugar, plus salt and pepper to taste. Add the veal. Taste and adjust seasoning, if desired. Let simmer on low heat until veal is warm and pastry shells are ready to serve.
- Preheat the oven to 350°F / 175 ° C.
- Slice the tops off the vol-au-vent pastry shells and heat the shells and the tops for about 6-8 minutes, until lightly golden.
- Transfer pastry shells to a plate, fill with the ragout, cover with pastry lid and serve with a green salad and cool white wine. Enjoy!