Cream Ragout

Rinse the meat and dab dry. Then cut into 3 cm cubes. Remove the skin from the onion and garlic clove and chop. Heat oil in a saucepan. Fry the meat in it for 10 minutes on all sides. Fry the onion and garlic clove, season with salt, pepper and rosemary. Bring the milk to a boil in another saucepan. Pour to the meat and stew with the lid closed for 60 minutes. Mix whipping cream with cornstarch. Add to ragout form, stirring, make 5 min. and season. Mix with rinsed dry and chopped parsley and arrange in a heated baking dish. Bring to the table sprinkled with grated Parmesan cheese (but is not to everyone’s taste).

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