Veal ragout
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Veal ragout
  Veal  
Last updated 6/12/2012 1:28:16 AM. Recipe ID 63547. Report a problem with this recipe.
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      Title: Veal ragout
 Categories: Main dish, Meats
      Yield: 4 Servings
 
      1 kg Veal
     30 g  Butter
      1 tb Oil
  1 1/2 tb Plain flour
      2 c  Water
      2    Beef stock cubes
    1/4 c  Tomato paste
      2    Garlic cloves, crushed
      1 ts Dried marjoram leaves
      2    Carrots, sliced
      2    Celery sticks, sliced
      2    Potatoes, quartered
  1 1/2 c  Frozen peas
 
  Remove all fat and sinew from the veal, cut 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 fat from the pan.
  
  Add flour, cook stirring for 1 minute.   Stir 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 (or transfer the mixture to a shallow ovenproof dish, cover,
  microwave on MEDIUM for 15 minutes).
  
  Add carrots, celery and potatoes, simmer for a further 30 minutes or
  until vegetables are tender  (or microwave covered on HIGH for about
       15    minutes)
  
  Add peas, cook for a further 5 minutes (or microwave covered on HIGH
  for 3 minutes).
  
  NOTES:  Any cut of veal can be used for this recipe, for example
  stewing veal, chops or any cut of steak.
   Ragout can be made the day before required.  It can be frozen for up
  to 2 months;  thaw in refrigerator before reheating.
  




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Recipe ID 63547 (Apr 03, 2005)

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