Veal & mushroom ragout
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Veal & mushroom ragout
  Veal    Mushrooms    Wine  
Last updated 6/12/2012 1:28:14 AM. Recipe ID 63494. Report a problem with this recipe.
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      Title: Veal & mushroom ragout
 Categories: Artichokes, Mushrooms, Veal, Wine, Company dis
      Yield: 6 Servings
        4 md leeks ( 2 lbs.) cut into 1"
  :          crosswise -- pieces
      1/4 lb thick sliced bacon
        1 lb large whole mushrooms
        2 lb veal, in 2" cubes
        3 TB flour
      1/4 c  dry vermouth
        1 ts salt
      1/4 ts pepper
        9 oz pk frozen artichoke hearts
  :          -thawed
        2 TB chopped parsley
  Two hours before serving or if doing in Microwave, 1 hour before
  serving: trim leeks and cut into 1/2" rings. Rinse well and drain
  well. Dice bacon and cook in 10" skillet until browned and crisp.
  With slotted spoon remove bacon to paper towel. Pour off all but 1 T.
  fat, reserving rest. In skillet, over Med-High heat, cook leeks until
  browned. With slotted spoon remove leeks to 3 qt. casserole or
  Microwave casserole. In 2 T more bacon fat or oil, cook mushrooms
  until browned. Remove with slotted spoon to casserole. Leave
  drippings in pan. Coat veal with flour in plastic bag. Cook in
  drippings over Med-High heat, 1/3 at a time until well browned.
  Remove as browned to casserole. Add vermouth, salt, pepper and water
  to skillet. Stir to loosen brown bits. Stir into ingredients in
  casserole. Cover and bake at 350 F. for 45 minutes or Microwave on
  High for 15 minutes. Stir several times if doing in Microwave. Stir
  in artichokes, broken. Cover and bake for 15 minutes more or
  Microwave on Med-High for about 3 minutes. (I added a little more
  water at this point to allow a little juice for serving over rice.)
  Cook until all ingredients are tender. Sprinkle with chopped parsley
  and drained cooked bacon bits. Posted by

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Recipe ID 63494 (Apr 03, 2005)

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