Veal Ragout With Caraway Seeds Food

VEAL RAGOUT

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 WITH CARAWAY SEEDS

Steps:

• Sprinkle veal cubes with salt and a few grindings of pepper.
• In a 10" or 12" skillet, over medium heat, melt butter, add onion and saute 6 to 8 minutes or until translucent.
• Stir in the veal cubes and sprinkle with flour and caraway seed.
• Stir to coat the veal evenly with the mixture.
• Cover tightly and cook over a low heat for 10 minutes, shaking the pan every now and then to keep the veal from sticking.
• Stir in the stock, bring to a boil and reduce heat to low.
• Add the mushrooms, cover and simmer for 1 hour, or until veal is tender.
• Add more stock by the tablespoon if the veal seems too dry or the gravy too thick.
• Taste for seasoning and serve.
• Delicious over buttered noodles.

TRADITIONAL SAUERKRAUT WITH CARAWAY

Steps:

• Weigh the shredded cabbage (as cabbages vary in size and weight) to ensure the salt to cabbage ratio is correct. The amount of salt you use should come to about 1.5-2.5%, but no more than 3%, of the cabbage weight.
• In a large bowl, mix and massage the salt through the cabbage thoroughly, making sure to distribute the salt evenly.
• Let it sit to sweat a bit-maybe 10 minutes. This is simply to make the next step easier. This is a good time to get your vessel cleaned and to rest up for the next stage.
• With your pounder, pound quite energetically for about 5-10 minutes, until the cabbage is dripping with its own salty water when you pick up a handful. This part is important as you need this liquid-it's your brine.
• You can also use the dough hook of a stand mixer to do the pounding part, which can speed things up somewhat. Don't let it run for too long though, only a few minutes. Using a mixer is easy and great for people who are doing this a lot and in large batches, but it takes quite a bit of the emotional release and fun out of it.
• Next, mix in the caraway seeds (if using).
• Put the mixture into the jar, packing it down tightly as you go using the pounder. Push down well, particularly at the end to coax out any more brine. You need the brine to cover the cabbage.
• Don't pack the cabbage all the way to the top; leave some headroom at the top of the jar to allow for a bit of growth and movement and, of course, the weight. You don't want the liquid touching the top of the lid, as it will end up spewing out of your air-lock or up out of your lid.
• Cover with a cabbage leaf (the follower), the weight and then your chosen lid or system.
• Depending on your ferment, you can start trying it as soon as you'd like, but the less you fiddle with it in the first 2 weeks, the better. It is ready when you think it is delicious. With the right system and temperature, you can leave it to ferment for months before refrigeration.
• If you used a crock, you'll need to decant the kraut to smaller jars before you refrigerate, unless you have a walk-in cool room, or large cellar. (Lucky you.) It will keep in the fridge for 12 months or more. Use your senses.

BUTTERED NOODLES WITH CARAWAY SEEDS

Steps:

• Cook noodles according to package directions, about 7 minutes. Drain and return to pot. Add butter and caraway seeds. Stir and toss until well covered and serve.

RAGOUT OF VEAL WITH MUSHROOMS MARSALA

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.

VEAL RAGOUT

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.

SLOW-COOKER BEEF GOULASH

Steps:

• Heat the slow cooker to low and heat 2 tbsp oil in a deep frying pan over a medium heat. Season and sear the beef in batches until brown on all sides. Transfer to a plate.
• Put the remaining oil in the pan and fry the onions for 10 mins until lightly golden. Add the peppers and garlic, and fry for another 5-10 mins, then stir in the flour and all of the spices. Cook for 2 mins more, then stir in the tomato purée, tomatoes and 400ml beef stock. Season well. Bring the mixture to a simmer, then tip into the slow cooker with the seared beef. Add the remaining stock, if needed, to cover the meat completely. Cover and cook for 6-7 hrs until the beef is tender and the sauce has thickened slightly.
• Season to taste, then swirl the soured cream and most of the parsley through the stew. Scatter over the remaining parsley and some sweet smoked paprika, then serve with small roasted potatoes or brown rice, if you like.