Veal Mushroom Ragout
|Boned veal shoulder||2 Pound|
|Salad oil||3 Tablespoon|
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), minced / pressed|
|All purpose flour||3 Tablespoon|
|Regular strength chicken broth||1 3⁄4 Cup (28 tbs) (Or 1 Can, 14 Ounce)|
|Dry basil leaves||1 Teaspoon|
|Mushrooms||1⁄2 Pound, quartered (About 1 1/2 Inch Diameter)|
|Hot cooked rice||2 Cup (32 tbs)|
Trim and discard any excess fat from meat, then cut meat into about 1-inch cubes.
Pour oil into a 4- to 5-quart pan over medium-high heat.
When oil is hot, add meat, a portion at a time, and stir often until browned.
As meat is cooked, set aside with a slotted spoon.
Add onion and garlic to pan, and stir often until onion is limp, about 10 minutes.
Reduce heat to medium, mix in flour, and stir until it is lightly browned.
Whisk in broth, then return meat and any juices to pan along with catsup and basil.
Bring to a boil, then reduce heat and simmer for 1 hour.
Stir in mushrooms, cover, and continue to cook until meat is very tender when pierced, about 30 minutes longer.
Accompany stew with hot rice; season to taste with salt and pepper.