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Simple Veal Ragout

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Ingredients
  Veal breast 3 Pound
  Salt 2 Teaspoon
  Peppercorns 4
  Whole cloves 3
  Rosemary leaves 1⁄2 Teaspoon, crumbled
  Parsley sprigs 3 , crumbled
  Garlic 1 Clove (5 gm)
  Water 4 Cup (64 tbs)
  Small white onions 1 Pound, peeled
  Condensed cream of mushroom soup 10 1⁄2 Ounce (1 Can)
  White bread slice 1 , toasted and cut in small cubes
Directions

GETTING READY
1. Buy the breast of the veal, sliced into two long pieces. Further slices the veal into 2 ribs each.
MAKING
2. In a kettle mix the meat with salt, peppercorns, cloves, rosemary, parsely, garlic and water. Boil over moderate heat.
3. Cover and reduce the heat to simmer for 2 hours until meat becomes soft.
4. Place onions on top of the meat and cover again allowing the mixture to simmer for 1 hour.
5. The meat should separate easily from the bone.
6. In a shallow serving bowl, remove meat and onions with a slotted spoon and place in the bowl.
7. Remove 1 1/3 rd cup liquid from the kettle and reserve remaining for later use.
8. Return the 1 1/3rd cup to the kettle, add the mushroom soup and bring to boil. Reserve as sauce.
9. Scoop veal to a serving dish. Garnish with toasted cubes, parsley, onions and paprika.
SERVING
10. Serve meat with the mushroom sauce on the side
11. Serve with a boiled rice or vegetable rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Veal
Interest: 
Party
Servings: 
8

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