Mushroom and Veal Ragout Recipe
Summary
Preparation Time20 MinCooking Time2 Hr 10 Min
Ready In2 Hr 30 MinDifficulty LevelMedium
Health IndexAverageServings6
Ingredients
| Butter | 1 Tablespoon | |
| Mushrooms | 1 pound, sliced | |
| 1 1/2 pounds boneless veal round steak, cut in bite-size pieces | ||
| Carrots | 1 1/2 Cup (16 tbs), finley diced | |
| Onion | 1/2 Cup (16 tbs), finley diced | |
| Sherry | 1/4 Cup (16 tbs) | |
| Sage | 1/4 Teaspoon, rubbed | |
| Marjoram | 1/8 Teaspoon | |
| Thyme | 1/8 Teaspoon | |
| Salt | 1 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Egg yolks | 4 | |
| Sour cream | 4 Tablespoon | |
| Egg noodles package | 1 , cooked, drained | |
Directions
Melt butter in a heavy frying pan.
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.
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.
Chef
