This swiss-style ragout is true comfort food. Enjoy this creamy dish with a full-bodied wine with a good level of acidity (e.g. Beaujolais Fleurie, 2009). Though rich with aromas of red berries, this wine has an elegant, silky refinement that complements the white meat.
Ingredients (2 servings):
14 oz veal fillet
2 shallots
7 oz mushrooms
¼ oz parsley
2 tbsp clarified butter
½ cup white wine
1 cup heavy cream
½ cup beef stock
1 tbsp starch
½ lemon (juice)
salt
pepper
spaetzle for serving
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