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Veal Mushroom Ragout

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Ingredients
  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)
  Catsup 2 Tablespoon
  Dry basil leaves 1 Teaspoon
  Mushrooms 1⁄2 Pound, quartered (About 1 1/2 Inch Diameter)
  Hot cooked rice 2 Cup (32 tbs)
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Method: 
Boiled

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