CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

VEAL RAGOUT

Shelly's
recipe box

Printview my recipes
this recipe viewed 19 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Beef
    Prep Time:       Cook Time:       Total Time:  

1/4 cup flour
3/4 tbsp each salt and pepper (approx.)
1 lb cubed veal
3 tbsp vegetable oil, divided
2 tbsp butter, divided
1 cup each finely chopped onion, carrot and celery
2 cups stemmed and quartered mushrooms
1 1/2 cups tomato paste
2 tsp finely chopped rosemary leaves
2 cloves garlic, minced
2 1/2 cups sodium-reduced chicken broth
2 cups red wine
5 bay leaves
2 tbsp balsamic vinegar
6 cups cooked egg noodles
1 baguette, torn into chunks

Preheat oven to 325. Combine flour with salt and pepper in a zip-top bag. Add veal and shake until well coated; discard excess flour mixture. Heat half the oil in an oven-proof Dutch oven set over medium-high heat. In batches, brown veal on all sides (adding additional oil as needed). Transfer to a plate and tent with foil. Add 1 tbsp butter, onion, carrots, celery and mushrooms to the Dutch oven; cook for 5 minutes or until tender. Add tomato paste, rosemary and garlic; cook, stirring, for 1 minute.

Pour in chicken broth, wine and bay leaves, scraping up any browned bits; bring to a boil. Return veal with any accumulated juices; cover Dutch oven with a tight fitting lid or foil. Place in the oven and bake for 60 to 70 minutes or until veal is very tender and breaks apart easily with a fork. Stir in remaining butter and vinegar. Season to taste with salt and pepper; discard bay leaves. Serve veal ragout over cooked noodles with bread on the side.

Makes 6 servings.


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Ragout With Red Wine
   by sgre52160



1/4 cup flour 1/2 tsp salt, plus more for seasoning 1/2 tsp black pepper, plus more for seasoning 1 pound round or chuck steak, cubed or 1/2 lb each ground beef, ground pork, ground lamb and gro




Beef Ragout
   by sgre52160



2 (1) lb round steaks, 3/4 inch thick 3 tsp dried thyme leaves 1 tsp salt 1/2 tsp pepper 4 tbsp oil 2 large onion, cut into wedges 4 clove garlic, minced 2 (13 3/4 oz) can beef broth 1 cup dry




Mushroom Ragout
   by ICOOK2



1 1/2 Tbsp olive oil 1 1/2 Tbsp chopped shallots 3 cups sliced mushrooms 12 plum tomatoes, quartered and skinned 2 sprigs fresh tarragon salt to taste freshly ground black pepper Heat the oil




Pork - Tasty Ragout
   by samiller426



½ lb pork loin, cubed 1 small onion, cut into wedges 1 large clove garlic, pressed ½ tsp dried rosemary, crumbled 2 Tbsp margarine salt & pepper to taste 1 chicken bullion cube ½ cup water,




Oven Baked Ragout
   by charlene8819



Serves 6-8 2 to 2 1/2 lb boneless pork, cubed 2 Tbsp oil 1/4 cup all purpose flour 13 3/4 oz can chicken broth 1 1/4 cup white wine or chicken broth, divided 3 Tbsp dried, minced onion 1/2 ts





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.