Veal Ragout Recipe
Ingredients
3 tablespoons butter or margarine
1 medium-sized onion, minced
2 tablespoons all-purpose flour
1/4 cup dry vermouth
1 1/2 teaspoons sugar
1 teaspoon salt
1 teaspoon chicken-flavor instant bouillon
1/2 teaspoon oregano leaves
1/4 teaspoon pepper
1 14 1/2- to 16-ounce can tomatoes
2 pounds veal for stew, cut into 1-inch cubes
1/2 pound small mushrooms
1 tablespoon minced parsley
Directions
1. In 3-quart casserole or bowl, place butter or margarine and onion; cover with casserole lid or large plate. Cook at high (100% power) 6 minutes, stirring every 2 minutes, until onion is tender.
2. Stir flour into mixture until smooth. Add vermouth, sugar, salt, bouillon, oregano, and pepper; mix well. Add tomatoes with their liquid; break up tomatoes coarsely with spoon. Stir in veal stew meat and mushrooms.
3. Cover and cook at high 20 minutes, stirring every 5 minutes. Then cook at medium (50% power) 15 to 25 minutes, stirring after 15 minutes, until veal is tender and liquid thickens slightly. Stir in parsley.
2. Stir flour into mixture until smooth. Add vermouth, sugar, salt, bouillon, oregano, and pepper; mix well. Add tomatoes with their liquid; break up tomatoes coarsely with spoon. Stir in veal stew meat and mushrooms.
3. Cover and cook at high 20 minutes, stirring every 5 minutes. Then cook at medium (50% power) 15 to 25 minutes, stirring after 15 minutes, until veal is tender and liquid thickens slightly. Stir in parsley.
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