Veal Ragout Recipes

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 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

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.

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.

RAGOUT OF VEAL WITH MUSHROOMS MARSALA

Steps:

• On high heat brown veal in 1 T each oil and butter; set aside.
• To hot pan add remaining oil and butter.
• On med heat cook onion, mushrooms and thyme for 4 minutes.
• Add Marsala.
• Stir in soup, water, paprika, salt and pepper.
• Return veal and juices accumulated to pan.
• Reduce heat to low, cover and simmer for 1 hour,, stirring occasionally.
• Uncover and simmer for 20 minutes more, until veal is very tender and sauce has thickened to desired consistency.