ragout of veal
This is a great dish on a cold day or night. If your mushrooms are large, cut them in half to make them bite-size.
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prep time
20 Min
cook time
1 Hr 45 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 4 slices bacon
- 2 pounds veal, cubed
- 2 shallots, chopped
- 1 large green bell pepper, chopped
- 1/4 cup brandy
- 1 tablespoon all-purpose flour
- 4 sprigs fresh parsley
- 1 sprig fresh thyme
- 1 - bay leaf
- 1 1/2 cups beef broth, canned diluted
- 14 ounces can italian style tomatoes, undrained
- 1/2 cup dry white wine
- 2 stalks celery
- 1 clove garlic, crushed
- black pepper, to taste
- 1 pound small fresh mushrooms
- chopped fresh parsley
How To Make ragout of veal
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Step 1Cook the bacon in a Dutch oven until crisp. Remove the bacon leaving the drippings in the Dutch oven. Break the bacon into bite-sized pieces.
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Step 2Cook the veal in the bacon drippings until browned on all sides. Remove the veal from the Dutch oven, leaving the drippings in the Dutch oven. Set the veal aside and keep warm.
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Step 3Saute the shallots and green pepper in the drippings in the Dutch oven until tender. Add the brandy and heat until warm (do not boil). Ignite with a long match; stir until the flames die down.
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Step 4Return the veal to the Dutch oven. Add flour, stirring well. Place parsley, thyme and the bay leaf on a piece of cheesecloth; tie securely, and add to the Dutch oven. Add the broth and the next 5 ingredients, stirring well. Bring to a boil; reduce heat, and simmer uncovered for 1 hour.
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Step 5Add the mushrooms, and simmer an additional 30 minutes. Remove and discard the cheesecloth bag and celery. To serve, ladle into individual serving bowls and sprinkle with bacon and fresh parslley.
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