Wormwood Veal Stew

Clean the mushrooms dry and halve or quarter each according to size. Cut the sage leaves into thin strips. Peel the garlic cloves and chop them very finely.

Cut the veal into not too small cubes. Season with salt and pepper. Fry in portions in the hot butter on all sides. Remove from the frying pan.

Add the mushrooms, sage, garlic and tomato puree and sauté briefly in the drippings.

Pour in the Noilly Prat and the veal stock or possibly the soup. Add the meat cubes repeatedly. Meanwhile, simmer the ragout on a low fire with the lid closed for about 1 3/4 hours until soft.

Shortly before serving, add the heavy cream and season the sauce with salt and freshly ground pepper. Make again briefly in the open frying pan. Finally, chop the parsley and sprinkle over the ragout.

Serve with pasta or saffron risotto.

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