Anniversary Veal Ragout Recipe
Ingredients
| All purpose flour | 1/2 Cup (16 tbs) | |
| Paprika | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper white | 1/2 Teaspoon | |
| 2 pounds boneless veal round steak, cut into 1-inch cubes | ||
| Butter | 6 Tablespoon, divided | |
| 8 small new potatoes | ||
| Italian tomatoes | 2 Cup (16 tbs), canned | |
| Chicken broth | 2 Cup (16 tbs) | |
| 1/2 cup finely sliced onion | ||
| 10 whole peeled shallots | ||
| Cilantro | 1/4 Cup (16 tbs), snipped | |
| 1/4 cup snipped fresh basil or 1 tablespoon dried basil, crushed | ||
| Garlic | 2 Clove (5gm), minced | |
| Orange peel | 4 Teaspoon, finely shredded | |
| Lemon peel | 2 Teaspoon, finely shredded | |
| 1 pound fresh mushrooms, sliced in half | ||
| Heavy cream | 1 1/2 Cup (16 tbs) | |
| Fresh basil sprigs | ||
Directions
GETTING READY
1. Preheat the oven to 350°.
2. Take a small bowl, mix flour, paprika, salt and white pepper.
3. Put few veal cubes in the bowl and stir well to coat it fully.
4. Repeat the process with other cubes.
MAKING
5. Take a 3-4 quart oven safe Dutch oven, heat butter in it and put veal in it.
6. Cook on medium flame for 5 minutes and avoid browning by stirring.
7. Once done, take the veal out and put aside.
8. Put potatoes, tomatoes, chicken broth, onions, shallots, cilantro, basil, garlic, orange peel and lemon peel and allow boiling.
9. Take an 8 inch skillet, heat 2 tablespoons butter in it and put mushrooms halves.
10. Cook the mushrooms until soft.
11. Once done, keep aside.
12. Take the stew out from the oven.
13. Take a small saucepan; put 2 cups of stew in it with a spoon.
14. Pour cream gradually and blend continuously.
15. Let the mixture cook for 5 minutes, keep stirring.
16. Put the mixture in the Dutch oven and cook for 5 minutes until heated fully.
SERVING
17. Serve in bowl, garnished with basil sprigs.
1. Preheat the oven to 350°.
2. Take a small bowl, mix flour, paprika, salt and white pepper.
3. Put few veal cubes in the bowl and stir well to coat it fully.
4. Repeat the process with other cubes.
MAKING
5. Take a 3-4 quart oven safe Dutch oven, heat butter in it and put veal in it.
6. Cook on medium flame for 5 minutes and avoid browning by stirring.
7. Once done, take the veal out and put aside.
8. Put potatoes, tomatoes, chicken broth, onions, shallots, cilantro, basil, garlic, orange peel and lemon peel and allow boiling.
9. Take an 8 inch skillet, heat 2 tablespoons butter in it and put mushrooms halves.
10. Cook the mushrooms until soft.
11. Once done, keep aside.
12. Take the stew out from the oven.
13. Take a small saucepan; put 2 cups of stew in it with a spoon.
14. Pour cream gradually and blend continuously.
15. Let the mixture cook for 5 minutes, keep stirring.
16. Put the mixture in the Dutch oven and cook for 5 minutes until heated fully.
SERVING
17. Serve in bowl, garnished with basil sprigs.
Chef
