Veal Ragout with Sausage Meatballs

Wash the veal, pat dry and cut into cubes. Clean the mushrooms, rinse briefly and slice. Peel and finely dice the onion.

Heat 1 tbsp oil in a pot. Press the sausage filling into small balls directly into the pot, brown all over for about 5 minutes and remove.

Fry the mushrooms in the cooking fat until nicely browned, season with salt and white pepper and remove as well.

Heat another 1 tbsp oil in the pot. Brown the veal in batches so it colours well on all sides. Add the onion at the end and fry briefly.

Return the mushrooms and all the seared meat to the pot and season again with salt and white pepper.

Sprinkle the flour over and briefly sweat it in while stirring until no dry flour is visible.

Stir in just under 1/2 litre of water, the white wine and the stock, stirring well to avoid lumps. Bring to a boil once.

Cover the pot and simmer the ragout over medium heat for about 30 minutes.

About 5 minutes before the end of cooking, add the frozen peas and the sausage balls to the ragout and let them heat through briefly.

Stir in the cream, taste and adjust seasoning, and garnish if desired. Serve with rice and fresh bread.