RAGOUT OF VEAL WITH MUSHROOMS MARSALA
This flavorful recipe for veal was given to me by a friend years ago. I serve it on rice or egg noodles, good with either one.
Provided by MizzNezz
Categories Veal
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- On high heat brown veal in 1 T each oil and butter; set aside.
- To hot pan add remaining oil and butter.
- On med heat cook onion, mushrooms and thyme for 4 minutes.
- Add Marsala.
- Stir in soup, water, paprika, salt and pepper.
- Return veal and juices accumulated to pan.
- Reduce heat to low, cover and simmer for 1 hour,, stirring occasionally.
- Uncover and simmer for 20 minutes more, until veal is very tender and sauce has thickened to desired consistency.
Nutrition Facts : Calories 617.6, Fat 28.9, SaturatedFat 10.5, Cholesterol 154.8, Sodium 1029.6, Carbohydrate 17, Fiber 1.9, Sugar 5.6, Protein 36.8
BEEF AND MUSHROOM RAGOUT
Steps:
- In a medium saucepan, bring the veal stock to a simmer and reduce it to 1/4 of its original volume, until 1 cup of syrupy liquid remains (this may take up to 45 minutes). Set aside.
- Prepare the spatzle as directed in the above recipe.
- Heat a large heavy skillet over high heat until it is very hot, and add the vegetable oil. Saute the beef strips, tossing frequently, for 2 minutes, or until seared. Add the mushrooms and cook for 3 to 4 minutes more, tossing, until they give up their liquid. Add the mustard, cream, salt, a generous amount of pepper, and the reduced veal stock. Stir to mix thoroughly and remove from the heat.
- Make a bed of the spatzle in each of 6 shallow heated bowls, top with a generous spoonful of the ragout and lots of sauce, and sprinkle a few scallions over each.
VEAL AND MUSHROOMS
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Melt butter in a 6-quart stockpot over medium heat. Add onion and garlic and saute until onion is translucent. Meanwhile, dredge veal cubes in flour, discarding any extra flour. When onions are translucent, add the veal to the stockpot and cook until lightly browned. Add mushrooms, parsley, crushed tomatoes, and chicken stock. Simmer for approximately 45 minutes, or until meat is fork-tender. Season with salt and pepper, to taste, and serve.
VEAL RAGOUT WITH SHIITAKE MUSHROOM
Provided by Florence Fabricant
Categories dinner, main course
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Place mushrooms in a bowl, cover with warm water and allow to soak 30 to 40 minutes, until softened.
- Heat oil in a heavy casserole. Add veal and brown lightly on all sides. Remove veal from the pan.
- Add fennel, onion and carrots to the casserole and saute over medium heat until tender. Stir in the garlic and cook a few seconds. Stir in the tomatoes and wine. Bring to a simmer and season with sage, salt and pepper. Return the veal to the casserole.
- Drain mushrooms, reserving the liquid. Cut off any tough stems. Add mushrooms and reserve liquid to the casserole. Cover and simmer over low heat until the veal is tender, about one-and-a-half hours. Taste for seasonings. Stir in enough of the tomato paste to lightly thicken the sauce. Continue cooking, uncovered, 15 minutes longer, then check seasonings again.
- Transfer to a serving dish and garnish with chopped parsley.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 2 grams, Sodium 743 milligrams, Sugar 3 grams
MUSHROOM RAGOUT
Beef broth makes this portobello-shiitake ragout rich and complex. Serve as a side to meat, or with polenta as a hearty main course. For best results, use only fresh mushrooms and tomatoes. You can also refrigerate this for up to 2 days.
Provided by AlliePeacock
Categories Side Dish Vegetables Tomatoes
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Pour beef broth into a saucepan and add bouillon cube. Bring to a rapid boil over high heat for 3 minutes. Reduce heat to medium and let simmer for at least 30 minutes. Set aside 3 tablespoons for ragout; store remaining broth in the refrigerator for another use.
- Heat a large pan over medium-high heat and add 1/2 teaspoon oil. Add portobello mushrooms and sear, 3 to 5 minutes. Set portabellos aside.
- Sear shiitake mushrooms over medium-high heat in the same pan without adding more oil, 3 to 5 minutes. Set shiitakes aside.
- Reheat the same pan over medium-high heat and add remaining 1 teaspoon oil. Add garlic and cook until browned, about 2 minutes. Add tomatoes and wine; cook for 2 minutes. Add reserved beef broth and cook for 3 minutes.
- Stir portabello and shiitake mushrooms into the pan and cook, 7 to 10 minutes. Stir in butter gently until ragout is coated. Top with Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 92 calories, Carbohydrate 4.8 g, Cholesterol 9.9 mg, Fat 5.7 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 609.5 mg, Sugar 1.8 g
VEAL RAGOUT
In Holland a meat ragout is a common dish. It is a creamy sauce served over cooked rice, pasta, or mashed potatoes. Sometimes it's made with mushrooms, or other vegetables, but often there's meat in the sauce. This version is made with veal. It's very good.
Provided by PanNan
Categories Veal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Brown piece of veal in butter.
- Add water, salt, whole vegetables, herbs and seasonings and braise until the veal is tender- about 45 minutes.
- Add the meatballs to the broth and simmer for ten minutes after the temperature returns to the simmer point.
- Remove solids with a slotted spoon.
- Discard vegetables, herbs, and seasonings.
- Slice the veal into small bite size pieces.
- Make sauce- melt butter, add flour and stir constantly for a few minutes.
- Gradually add broth.
- Add meatballs and veal pieces back to the sauce.
- Add lemon, stir.
- Add cream, stir.
- Serve over rice, pasta or mashed potatoes.
VEAL RAGOUT
A simple dish that is great served over pasta or rice to catch all of the sauce. From Campbell's Easy Holiday Cooking.
Provided by lazyme
Categories Veal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In 4-quart Dutch oven over medium-high heat, in hot oil, cook half of the veal until browned, stirring often.
- Remove; set aside.
- Repeat with remaining veal.
- Pour off fat.
- In same Dutch oven, combine soup, water, wine, lemon juice, rosemary, pepper and garlic powder; add carrots.
- Heat to boiling.
- Return veal to Dutch oven.
- Reduce heat to low.
- Cover; cook 45 minutes, stirring occasionally.
- Uncover; add mushrooms.
- Cook 15 minutes or until slightly thickened and veal is fork-tender, stirring occasionally.
- If desired, garnish with fresh parsley.
Nutrition Facts : Calories 353, Fat 18.5, SaturatedFat 5.7, Cholesterol 139.5, Sodium 174.3, Carbohydrate 6.1, Fiber 1.6, Sugar 2.7, Protein 33.9
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