Ragout of Veal Bourguignon Recipe

Summary

Preparation Time15 MinCooking Time2 Hr 0 Min
Ready In2 Hr 15 MinDifficulty LevelEasy
Health IndexHealthyServings6
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Veal shoulder1 1⁄2 Pound
 Chopped onions3⁄4 Pound
 Stock5 Tablespoon
 Flour1 Tablespoon
 Sliced mushrooms3⁄4 Pound
 Red wine1⁄2 Pint
 Butter2 Tablespoon
 Cream1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

Calories 369 Calories from Fat 112

% Daily Value*

Total Fat 12 g19.1%

Saturated Fat 6.1 g30.7%

Trans Fat 0 g

Cholesterol 141.5 mg

Sodium 167.6 mg7%

Total Carbohydrates 23 g7.8%

Dietary Fiber 1 g4.1%

Sugars 9.2 g

Protein 31 g62.4%

Vitamin A 3.2% Vitamin C 7%

Calcium 5.6% Iron 1.3%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Preheat the oven to 425 F.
2) Presoak the Romertopf (clay pot).

MAKING
3) Season the meat with salt and pepper.
4) In a frying pan, heat the butter.
5) In the hot butter, brown the meat.
6) To the soaked Romertopf, transfer the meat along with the onions and mushrooms.
7) Over this, add the wine and stock.
8) In the oven, cook covered for two hours.
9) Add flour to thicken the liquid.
10) Then, stir in the butter.
11) Finally, warm the cream and add to the thick gravy.

SERVING
12) Serve the Ragout of Veal Bourguignon along with boiled noodles.
Quantcast