Sauté de veau du Ségala aux cèpes

Name: Sauté de veau du Ségala aux cèpes
Total time: 100 min
Yield: Serves 4
Cuisine: Albigeois
Ingredients: 1 kg (2.2 lb) Ségala veal stew meat; 400 g (14 oz) fresh porcini; 2 onions; 3 garlic cloves; 200 ml (¾ cup) dry white wine; 3 tablespoons duck fat; 1 bouquet garni; 1 tsp fleur de sel; 1 tsp freshly ground pepper

Ségala veal stew with porcini mushrooms

⏱ 100 minServes 4Medium460 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

1 kg (2.2 lb)Ségala veal stew meat
400 g (14 oz)fresh porcini mushrooms
2onions
3 clovesgarlic
200 ml (¾ cup)dry white wine
3 tbspduck fat
1bouquet garni
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper

1 kg (2.2 lb) Ségala veal stew meat
400 g (14 oz) fresh porcini mushrooms
2 onions
3 cloves garlic
200 ml (¾ cup) dry white wine
3 tbsp duck fat
1 bouquet garni
1 tsp fleur de sel (flaky sea salt)
1 tsp freshly ground pepper

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 cast-iron Dutch oven (28 cm / 11 in)

1 skillet (26 cm / 10 in)

1 kitchen knife (20 cm / 8 in)

1 wooden spoon

03 — Method

Cut the Ségala veal into large even cubes and season with salt and pepper on all sides before browning.
Melt the duck fat in the Dutch oven and brown the veal for 5 minutes over high heat, then set aside in a shallow dish.
Soften the sliced onions and chopped garlic in the pot for 3 minutes, then deglaze with the dry white wine, scraping up the browned bits.
Return the veal to the pot, add the bouquet garni, cover and simmer over low heat for 1 hour until the meat is tender and coated in sauce.
Meanwhile, clean the fresh porcini and slice them, then sauté in a skillet for 10 minutes until they release their liquid and brown.
Add the porcini to the veal and simmer 10 more minutes so the flavors come together, then adjust the seasoning and serve hot.