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Veal And Mushroom Ragout

Veal and Mushroom Ragout recipe image
This Mediterranean main features Chopped celery, Chopped onion, Olive oil, Veal stew meat, Cut in 1/2-inch pieces. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 996.2
Dietary: Gluten-free
Description
This Mediterranean main features Chopped celery, Chopped onion, Olive oil, Veal stew meat, Cut in 1/2-inch pieces. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1/2 cup Chopped celery
  • 1/2 cup Chopped onion
  • 1 tablespoon Olive oil
  • 12 ounces Veal stew meat
  • Cut in 1/2-inch pieces
  • 1 garlic Clove -- minced
  • 10 ounces White mushrooms -- rinsed
  • Quartered through stems
  • 3 1/2 ounces Shiitake mushrooms -- stems discarded
  • Tops diced -- optional
  • 1 bay Leaf
  • 1 pinch Dried thyme
  • 1 pinch Dried oregano
  • Salt and freshly ground black pepper -- to taste
  • 28 ounces Canned italian plum tomatoes -- with juices
Directions
  1. 1
    In large deep skillet with tight-fitting lid, over medium-low
  2. 2
    heat ,
  3. 3
    combine celery, onion and olive oil.
  4. 4
    Saut, stirring, about 5 minutes, until vegetables are tender.
  5. 5
    Add veal and garlic.
  6. 6
    Cook, stirring, about 2 minutes, until lightly browned.
  7. 7
    Add white and shiitake mushrooms, bay leaf, thyme, oregano, salt and pepper.
  8. 8
    Cook, stirring, about 10 minutes, over medium heat, until mushrooms are tender.
  9. 9
    Add tomatoes; heat to boiling; break up tomatoes with side of spoon.
  10. 10
    Cover pan; turn heat to low.
  11. 11
    Cook about 1 hour, until veal is very tender and sauce is thickened.
  12. 12
    Season to taste.
  13. 13
    Remove bay leaf.
  14. 14
    Serve with polenta.
  15. 15
    Gail Shermeyer

Nutrition Facts

Servings 6

Amount Per Serving
Calories 996.2kcal
% Daily Value *
Total Fat 28.6g44%
Saturated Fat 7.8g39%
Cholesterol 243.0mg81%
Sodium 294.3mg13%
Total Carbohydrate 100.4g34%
Dietary Fiber 39.8g160%
Sugars 27.3g
Protein 107.4g215%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 12inch, black, boiling, canned, celery, chopped, clove, cut, diced, discarded, dried, freshly, ground, italian, juices, leaf, main, meat, mediterranean, minced
Read it online: https://www.chefs-mate.com/recipe/veal-and-mushroom-ragout/