Simple Veal Ragout Recipe
Ingredients
| 3 pounds breast of veal | ||
| Salt | 2 Teaspoon | |
| Peppercorns | 4 | |
| Whole Cloves | 3 | |
| 1/2 teaspoon leaf rosemary, crumbled Few sprigs parsley | ||
| Garlic | 1 Clove (5gm) | |
| Water | 4 Cup (16 tbs) | |
| 1 pound small white onions, peeled | ||
| Condensed cream of mushroom soup | 1 Can (10oz) | |
| 1 slice white bread, toasted and cut in small cubes | ||
Directions
GETTING READY
1. Buy the breast of the veal, sliced into two long pieces. Further slices the veal into 2 ribs each.
MAKING
2. In a kettle mix the meat with salt, peppercorns, cloves, rosemary, parsely, garlic and water. Boil over moderate heat.
3. Cover and reduce the heat to simmer for 2 hours until meat becomes soft.
4. Place onions on top of the meat and cover again allowing the mixture to simmer for 1 hour.
5. The meat should separate easily from the bone.
6. In a shallow serving bowl, remove meat and onions with a slotted spoon and place in the bowl.
7. Remove 1 1/3 rd cup liquid from the kettle and reserve remaining for later use.
8. Return the 1 1/3rd cup to the kettle, add the mushroom soup and bring to boil. Reserve as sauce.
9. Scoop veal to a serving dish. Garnish with toasted cubes, parsley, onions and paprika.
SERVING
10. Serve meat with the mushroom sauce on the side
11. Serve with a boiled rice or vegetable rice.
1. Buy the breast of the veal, sliced into two long pieces. Further slices the veal into 2 ribs each.
MAKING
2. In a kettle mix the meat with salt, peppercorns, cloves, rosemary, parsely, garlic and water. Boil over moderate heat.
3. Cover and reduce the heat to simmer for 2 hours until meat becomes soft.
4. Place onions on top of the meat and cover again allowing the mixture to simmer for 1 hour.
5. The meat should separate easily from the bone.
6. In a shallow serving bowl, remove meat and onions with a slotted spoon and place in the bowl.
7. Remove 1 1/3 rd cup liquid from the kettle and reserve remaining for later use.
8. Return the 1 1/3rd cup to the kettle, add the mushroom soup and bring to boil. Reserve as sauce.
9. Scoop veal to a serving dish. Garnish with toasted cubes, parsley, onions and paprika.
SERVING
10. Serve meat with the mushroom sauce on the side
11. Serve with a boiled rice or vegetable rice.
Chef
