Bourgondische kalfsragoût

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600 gr kalfspoelet
300 gr uien
200 gr champignons
1/4 liter rode wijn
1/4 liter bouillon
1 eetlepel bloem
2 eetlepels boter
1/2 kopje room
peper, zout

bestrooi het vlees met peper en zout, bak het in de hete boter bruin en
doe het met de gesnipperde uien en de champignons over in de natgemaakte
Römertopf.
Giet de wijn en de bouillon erover.
Leg het deksel op de schotel, zet hem in een koude oven, die op 220°C
is
ingesteld en stoof het gerecht in ± 2 uur gaar en mals.
Vermeng 1 eetlepel boter met de bloem en roer dit mengsel door de
ragoût.
Maak het gerecht af met de opgewarmde room.
Dien deze schotel op met macaroni.