Spiced Veal And Beef Ragout Recipes

VEAL RAGU WITH CAMPANELLE

Steps:

• Heat a large deep skillet over medium high heat. Add oil and veal and brown for 2 or 3 minutes. Add carrot, onion, garlic and bay, season with salt and pepper, then cook mixture 4 or 5 minutes more, stirring frequently, to soften veggies and combine flavors. Deglaze the pan with 1/2 cup white wine, scraping up all the good bits from the bottom of the pan. Cook the alcohol out of the wine, 1 or 2 minutes. Add broth to the skillet and reduce heat to medium low. Stir in tomatoes and bring sauce to a bubble. Simmer sauce until ready to serve. Add torn basil and wilt the leaves into the hot sauce. Remove bay leaf from the sauce. Toss hot cooked pasta with 1/2 cup, a couple of handfuls, grated cheese. Combine hot pasta and cheese with the veal ragu in a large serving bowl or platter. Serve with extra cheese for topping. Garnish platter with additional basil tops.

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.

BEEF AND MUSHROOM RAGOUT

Steps:

• In a medium saucepan, bring the veal stock to a simmer and reduce it to 1/4 of its original volume, until 1 cup of syrupy liquid remains (this may take up to 45 minutes). Set aside.
• Prepare the spatzle as directed in the above recipe.
• Heat a large heavy skillet over high heat until it is very hot, and add the vegetable oil. Saute the beef strips, tossing frequently, for 2 minutes, or until seared. Add the mushrooms and cook for 3 to 4 minutes more, tossing, until they give up their liquid. Add the mustard, cream, salt, a generous amount of pepper, and the reduced veal stock. Stir to mix thoroughly and remove from the heat.
• Make a bed of the spatzle in each of 6 shallow heated bowls, top with a generous spoonful of the ragout and lots of sauce, and sprinkle a few scallions over each.

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

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.

SPICED-VEAL-AND-BEEF RAGOUT

Steps:

• Season each piece of meat with 1/2 teaspoon salt and a few grinds of pepper. In an 8-quart stockpot, warm the oil over medium-high heat. Add the meats and brown on all sides, about 5 minutes for each side. Remove meat and set aside.
• Add the minced onion, garlic, carrots and half the ginger to the pan. Lower heat to medium. Cook for 8 minutes, stirring occasionally. Stir in allspice, cumin and 1 teaspoon salt and cook for 1 minute.
• Return the beef to the pot, add the tomatoes and cover. Simmer for 20 minutes. Add the veal and simmer for 1 hour. Add the remaining ginger and the sliced onion and simmer for 30 minutes. The meat should be tender enough to pull apart with a fork.
• Remove the meat. Continue to simmer the sauce while the meat is cooling. When the meat is cool enough to handle, tear it into bite-size pieces. Return to the pot. Stir in the raisins and season with the remaining salt and pepper to taste. Simmer for 5 minutes. Serve with couscous or pasta.