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Veal Ragout

New.Wife's picture
Ingredients
  Lean veal shoulder 1 Pound, cubed
  Onion 1 Large, peeled and sliced thin
  Shredded lettuce 2 Cup (32 tbs)
  Salt 1 Teaspoon
  Pepper 1 Dash
  Rosemary leaf 1⁄2 Teaspoon, crumbled
  Instant chicken broth/1 cube chicken bouillon cube 1 Tablespoon (1 Envelope)
  Hot water 1 Cup (16 tbs)
  Potatoes 8 Small
  Yellow squashes 2 Medium
  Green beans 1⁄2 Pound
  Cornstarch 2 Tablespoon
  Water 2 Tablespoon
Directions

GETTING READY
1. Wash, trim and thinly slice squashes.
2. Wash, tip and cut green beans diagonally into 1/2 -inch-long pieces.

MAKING
3. Trim off all the fat from the veal.
4. Take a kettle or Dutch oven and mix it with onion, lettuce, salt, pepper and rosemary.
5. In a saucepan, mix instant chicken broth or bouillon cube in 1-cup of hot water.
6. Add this mixture over the veal and cover the pan. Simmer for 2 hours or until the veal is soft.
7. Right about 45 minutes prior the meat is done, scrub potatoes properly and slice off the band of skin around middle of each.
8. Put the potatoes on top of meat mixture and cook for about 30 minutes or until soft.
9. Take separate medium-size saucepans and cook squashes and green beans in slightly salted boiling water for about 15 minutes or until soft. Drain and try to keep it hot.
10. Take a cup and mix cornstarch and cold water to make a smooth paste.
11. Add with hot meat mixture. Cook and keep stirring constantly until broth thickens and boils for 3 minutes.
12. Add meat mixture and divide evenly.

SERVING
13. Take serving dishes and serve with 2 potatoes into each of 4 heated, spoon squash and green beans in separate piles at edge.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Veal
Interest: 
Everyday
Preparation Time: 
45 Minutes
Cook Time: 
150 Minutes
Ready In: 
0 Minutes
Servings: 
4

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