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Veal And Mushroom Ragout

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  Stewing veal 3 Pound, cut in 1 1/2-inch cubes
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 2 Teaspoon
  Dried thyme 1 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Sweet butter 1⁄3 Cup (5.33 tbs)
  Vegetable oil 2 Tablespoon
  Onions 2 Medium, coarsely chopped
  Garlic 1 Clove (5 gm), coarsely chopped
  Marsala/Sweet sherry 1⁄2 Cup (8 tbs)
  Beef stock 1⁄2 Cup (8 tbs)
  Tomato paste 1 Tablespoon
  Light cream 1⁄4 Cup (4 tbs)
  Mushrooms 20 Medium, thinly sliced
  Green peas 2 Cup (32 tbs)

1. In a bowl, combine flour, salt, thyme and pepper; coat veal cubes with flour mixture.
2. In a large skillet or Dutch oven, heat 2 tbsp (25 ml) butter and oil. Add veal; cook, stirring, about 10 minutes.
3. Add onions and garlic; cook 5 to 10 minutes, until softened.
4. Stir in Marsala, stock and tomato paste. Cover and cook over low heat 45 minutes, or until veal is tender. Stir in 2 tbsp (25 ml) butter and cream.
5. In a skillet, heat remaining butter; add mushrooms and saute about 4 minutes.
6. Fold mushrooms and peas into veal mixture. Cook 10 minutes longer, until peas are tender.

Recipe Summary

Stir Fried

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