Mushroom and Veal Ragout
|Mushrooms||1 Pound, sliced|
|Boneless veal round steaks||1 1⁄2 Pound, cut in bite-size pieces|
|Finely diced carrots||1 1⁄2 Cup (24 tbs)|
|Finely diced onion||1⁄2 Cup (8 tbs)|
|Sherry||1⁄4 Cup (4 tbs)|
|Rubbed sage||1⁄4 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Sour cream||4 Tablespoon|
|Egg noodles||6 Ounce, cooked and drained (1 Package)|
|Chopped parsley||1 Tablespoon|
Melt butter in a heavy frying pan.
Add mushrooms ; cover and simmer slowly, stirring occasionally, until mushrooms are cooked and there is a quantity of liquid (about 10 minutes).
In a 2 1/2 quart casserole combine mushrooms with veal, carrots, onion, sherry, sage, marjoram, thyme, salt, and pepper.
Cover and bake in a moderately slow oven (325°) for 1Y hours.
Drain off juices into a saucepan.
Bring to a boil, reduce heat, blend some of the liquid with egg yolks beaten with the sour cream, and stir back into pan.
Pour sauce over meat.
Add noodles; mix lightly.
Sprinkle with chopped parsley.
Makes 6 to 8 servings.