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Mushroom And Veal Ragout

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Ingredients
  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
Directions

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: 
Medium
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Veal
Preparation Time: 
20 Minutes
Cook Time: 
130 Minutes
Ready In: 
0 Minutes
Servings: 
6

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