Veal ragout of fillet tips on butter spaetzle


  • 500 g veal cubes (fillet)
  • 3 tbsp clarified butter
  • 250 g mixed mushrooms (e.g. brown mushrooms and porcini), in bite-sized slices
  • 2 shallots, chopped
  • 150 ml white wine or veal stock
  • 150 ml cream
  • 30 g cornflour
  • 1 bunch chives, in small rolls
  • Salt & pepper to taste

Nutrition values

0 - 30 minutes
veal cubes (fillet)


Take the veal cubes out of the fridge in good time and let them come to room temperature. Preheat the oven to 100°C (212°F) top/bottom heat. 

Heat 2 tbsp. clarified butter over a high heat and brown the veal cutlets well, but they should still be pink inside. Remove and keep warm, covered, in an ovenproof dish in the oven. 

Add the remaining clarified butter to the pan. Add the mushrooms, salt and pepper. Fry vigorously for about 3 minutes. Reduce the heat slightly. Add the shallots and fry for another 3 minutes. Deglaze with white wine or veal stock. Mix the cream with cornflour, add and bring to the boil until creamy. Season to taste with salt and pepper. 

Add the veal. Do not let it boil any more. Serve sprinkled with chives, for example with spaetzle tossed in butter.

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