Veal ragout with red pepper
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Veal ragout with red pepper
  Veal    Pepper  
Last updated 6/12/2012 1:28:16 AM. Recipe ID 63548. Report a problem with this recipe.
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      Title: Veal ragout with red pepper
 Categories: Meats
      Yield: 6 Servings
 
      5 tb Olive oil
      3 lb Veal stew meat, 1.5 in cubes
  1 1/2 c  Carrots, chopped
    1/2 c  Onion, chopped
    1/4 c  Flour
      4 c  Chicken stock
      1    Italian plum tomatoes (28oz)
      1 c  White wine, dry
      2    Garlic cloves, crushed
      3    Parsley sprigs
      1    Bay leaf
      1 ts Thyme, dried
    1/2 ts Basil, dried
           Salt and pepper
      1    Red bell pepper
    1/2 c  Parsley, chopped
    1/4 c  Green onions, minced
      2 ts Garlic, minced
      2 ts Lemon peel, grated
  1 3/4 lb Fettuccine, fresh
      2 tb Butter
 
  Heat 5 T oil in Dutch oven over med-high heat. Pat veal dry, and add
  to pan in batches. Cook until brown on all sides, adding more oil if
  necessary. Drain on paper towels. Add carrots and onion to pan and
  cook for approx. 5 min., stirring frequently. Return veal to pan,
  sprinkle with flour. Stir 3 min. Add stock and bring to a boil,
  scraping any browned bits from the bottom of the pan. Mix in
  tomatoes, wine, parsley sprigs, crushed garlic, bay leaf (crumbled),
  thyme, basil (crumbled), salt and pepper. Bring to a simmer, stirring
  constantly, and break up tomatoes. Reduce heat, cover, and simmer 1
  hr. Uncover and simmer until veal is tender, approx. 20 min. Add bell
  pepper and cook until tender, approx. 10 min. Transfer meat and bell
  pepper to bowl using a slotted spoon. Discard parsley sprigs. Skim
  surface of remaining liquid. Boil until reduced to approx. 2 cups,
  stirring occasionally, approx. 20 min. Return meat and peppers to
  pan. (NOTE: Can be prepared up to 2 days ahead. Cover and
  refrigerate. Rewarm over med. heat before continuing.). Combine
  parsley, green onion, minced garlic, and lemon peel.  Cook fettuccine
  in salted water al dente'. Drain, return to pot, and mix with butter.
  Arrange around outer edge of large deep platter. Spoon ragout into
  center of platter. Sprinkle with parsley mixture and serve.
  
     Clay Irving
 




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Recipe ID 63548 (Apr 03, 2005)

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