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Mushroom and Veal Ragout Recipe
|Mushrooms||1 Pound, sliced|
|Boneless veal round steaks||1 1⁄2 Pound, cut in bite-size pieces|
|Finely diced carrots||1 1⁄2 Cup (24 tbs)|
|Finely diced onion||1⁄2 Cup (8 tbs)|
|Sherry||1⁄4 Cup (4 tbs)|
|Rubbed sage||1⁄4 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Sour cream||4 Tablespoon|
|Egg noodles||6 Ounce, cooked and drained (1 Package)|
|Chopped parsley||1 Tablespoon|
Calories 402 Calories from Fat 91
% Daily Value*
Total Fat 10 g15.9%
Saturated Fat 4.4 g21.9%
Trans Fat 0 g
Cholesterol 246.2 mg
Sodium 636.7 mg26.5%
Total Carbohydrates 41 g13.6%
Dietary Fiber 2.8 g11.3%
Sugars 3.7 g
Protein 33 g65.4%
Vitamin A 117.3% Vitamin C 12%
Calcium 6.3% Iron 14.1%
*Based on a 2000 Calorie diet
Add mushrooms ; cover and simmer slowly, stirring occasionally, until mushrooms are cooked and there is a quantity of liquid (about 10 minutes).
In a 2 1/2 quart casserole combine mushrooms with veal, carrots, onion, sherry, sage, marjoram, thyme, salt, and pepper.
Cover and bake in a moderately slow oven (325°) for 1Y hours.
Drain off juices into a saucepan.
Bring to a boil, reduce heat, blend some of the liquid with egg yolks beaten with the sour cream, and stir back into pan.
Pour sauce over meat.
Add noodles; mix lightly.
Sprinkle with chopped parsley.
Makes 6 to 8 servings.