Veal and Mushroom Ragout Meats
3 lbs. stewing veal,cut in 1 1/2" cubes
1/4 cup all-purpose flour
1 1/2 tsp.salt
1 tsp. thyme
1/2 tsp.fresh ground pepper
1/3 cup sweet butter
2 tbsp. veg. oil
2 med. onions,coarsely chopped 		1 clove garlic,coarsely chopped
1/2 cup Marsala or sweet sherry
1/2 cup beef stock
1 tbsp. tomato paste
1/4 cup whipping cream
20 med. mushrooms,thinly sliced
2 cups green peas

In a bowl,combine flour,salt,thyme and pepper; coat veal cubes with flour mixture.

In a large skillet or dutch oven, heat 2 tbsp,butter and oil. Add veal;cook, stirring, about 10 minutes.

Add onions and garlic; cook 5 to 10 minutes, until softened.

Stir in Marsala,stock,and tomato paste. Cover and cook over low heat 45 minutes, or until veal is tender. Stir in 2 tbsp. butter and cream.

In a skillet, heat remaining butter; add mushrooms, saute for about 4 minutes.

Fold mushrooms and peas into veal mixture. Cook 10 minutes longer, until peas are tender.

Makes 6 servings.

FromElegant Entertaining Cookbook by Myra Sable

Back