video 09
Delft Blue Veal
Ragout
  
Any cut of veal can be used for
this recipe for example stewing veal chops or any cut of veal steak.
Remove
any fat first.
Ragout can be made the day
before required.
It can be frozen for up to 2
months; thaw in refrigerator before reheating.
Yield: 6
Servings
Preparation time: 35 minutes
Cooking time: 60 minutes
Ingredients
2½ lb
veal stew - cut veal in to bite size pieces 1.2kg
2 tablespoons butter 30g
1 tablespoon olive oil
1½ tablespoons white flour
2 cups water
2 beef stock cubes
¼ cup tomato paste
2 garlic cloves crushed
1 teaspoon dried marjoram
salt and fresh ground black pepper to taste
2 carrots sliced
2 celery sticks sliced
2 potatoes cut into bit sized pieces
1 cup fresh green beans - chopped
1 leek ( if available ) - sliced
2 small turnips - chopped
½ cup fresh parsley -snipped
Directions
Cut the
veal into bite-sized pieces.
Heat butter and oil in large saucepan add veal in a single layer and cook
stirring until golden brown all over. (If necessary cook veal in batches).
Remove the veal from the pan and drain all but 2 tablespoons of oil from
the pan.
Add flour to pan and cook stirring for 1 minute.
Whisk in water and crumbed stock cubes, tomato paste, garlic and marjoram.
Bring to the boil cook 1 minute.
Return the veal to the pan cover simmer for 20 minutes.
Add chopped carrots, celery, potatoes, leek and turnips
Simmer for a further 30 minutes or until vegetables are tender.
Add salt and pepper to taste.
Stir in parsley just before serving.
Serve in a bowl or on a plate with Papperdelle or Fettucine pasta (
cooking time 7 minutes )
printable version of this
recipe
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