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Ragout Of Veal Bourguignon

Ingredients
  Veal shoulder 1 1⁄2 Pound
  Chopped onions 3⁄4 Pound
  Stock 5 Tablespoon
  Flour 1 Tablespoon
  Sliced mushrooms 3⁄4 Pound
  Red wine 1⁄2 Pint
  Butter 2 Tablespoon
  Cream 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1) Preheat the oven to 425 F.
2) Presoak the Romertopf (clay pot).

MAKING
3) Season the meat with salt and pepper.
4) In a frying pan, heat the butter.
5) In the hot butter, brown the meat.
6) To the soaked Romertopf, transfer the meat along with the onions and mushrooms.
7) Over this, add the wine and stock.
8) In the oven, cook covered for two hours.
9) Add flour to thicken the liquid.
10) Then, stir in the butter.
11) Finally, warm the cream and add to the thick gravy.

SERVING
12) Serve the Ragout of Veal Bourguignon along with boiled noodles.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Veal
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
120 Minutes
Ready In: 
135 Minutes
Servings: 
6

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