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Mushroom and Veal Ragout

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  Butter 1 Tablespoon
  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
  Marjoram 1⁄8 Teaspoon
  Thyme 1⁄8 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Egg yolks 4
  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.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
20 Minutes
Cook Time: 
130 Minutes
Ready In: 
150 Minutes

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 402 Calories from Fat 91

% Daily Value*

Total Fat 10 g15.9%

Saturated Fat 4.4 g21.9%

Trans Fat 0 g

Cholesterol 246.2 mg82.1%

Sodium 636.7 mg26.5%

Total Carbohydrates 41 g13.6%

Dietary Fiber 2.8 g11.3%

Sugars 3.7 g

Protein 33 g65.4%

Vitamin A 117.3% Vitamin C 12%

Calcium 6.3% Iron 14.1%

*Based on a 2000 Calorie diet

Mushroom And Veal Ragout Recipe