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Veal And Pork Ragout

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Ingredients
  Boneless stewing veal 1 1⁄2 Pound
  Boneless pork shoulder 1 1⁄2 Pound
  All-purpose flour 1 1⁄2 Ounce
  Butter/Margarine 3 Tablespoon
  Onion 1 , chopped
  Hot water 1 Cup (16 tbs)
  Dry red wine 1⁄2 Cup (8 tbs)
  Salt 1 Tablespoon
  Pepper 1⁄2 Teaspoon
  Parsley sprigs 2
  Bay leaf 1⁄2
  Garlic 1 Clove (5 gm), minced
  Veal bone 1 (If Desired)
  Small potatoes 6 , peeled and quartered
  Mushrooms 1⁄2 Pound, halved
  Canned onions 1 Pound, drained (1 Can)
  Canned tiny carrots 1 Pound, drained (1 Can)
  Frozen peas 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1) Preheat oven at 350°F.

MAKING
2) Chop the veal and the pork into 1 1/2 inch cubes and sprinkle with flour.
3) In a pot, add butter and brown the meat.
4) When brown, add onion and brown for a few more minutes.
5) Mix in hot water, wine, salt, pepper, parsley, bay leaf, garlic and veal bone and bake for 1 1/2 hours.
6) Discard the veal bone and add in potatoes, mushrooms, and enough water to almost cover the ingredients.
7) Place in oven for another 40 minutes.
8) Add onions, carrots, and peas and cook for 20 minutes.

SERVING
9) Serve over a bed of hot steamed rice

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Veal
Interest: 
Party
Preparation Time: 
30 Minutes
Cook Time: 
150 Minutes
Ready In: 
180 Minutes
Servings: 
8

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