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Ingredients
- 30 g de bolets, séchés
- 200 g de crème à fouetter, 30-40 % de matière grasse
- 80 g d'oignons coupés en deux
- 1 gousse d'ail
- 2 c. à soupe d'huile d'olive
- 800 g de viande de veau, sans nerf, sans os (par ex. cou, épaule)
- 1 c. à café de sel
- 2 pincées de poivre, moulu
- 1 c. à soupe de farine
- 300 g d'eau
- 100 g de vin blanc
- 1 cube de bouillon de bœuf (pour 0.5 l)
- 2 c. à soupe d'amidon de maïs (par ex. Maïzena)
- Nutrition
- per 1 portions
- Calories
- 494 kcal / 2056 kJ
- Protein
- 44.3 g
- Fat
- 29 g
- Carbohydrates
- 12 g
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