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Veal Ragout Recipe
|Stewing veal||1 1⁄2 Pound|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Onion||1 , chopped|
|White wine||1⁄2 Cup (8 tbs)|
|Ripe tomatoes||2 Large, skinned and chopped|
|Capsicums||1 Large (Red Or 2 Small Ones)|
|Freshly ground black pepper||To Taste|
|Chopped parsley||To Taste|
Calories 445 Calories from Fat 242
% Daily Value*
Total Fat 27 g42%
Saturated Fat 13.9 g69.5%
Trans Fat 0 g
Cholesterol 165.2 mg55.1%
Sodium 251.5 mg10.5%
Total Carbohydrates 10 g3.5%
Dietary Fiber 2.5 g10.1%
Sugars 5.8 g
Protein 33 g66.5%
Vitamin A 26% Vitamin C 84.4%
Calcium 5.9% Iron 3.6%
*Based on a 2000 Calorie diet
Heat butter or margarine in a heavy saucepan and brown veal.
Add onions and cook until soft, stirring constantly.
Pour in wine, cover and simmer 5 minutes.
Add tomatoes, capsicum cut in small strips and season to taste with salt and pepper and add sugar.
Cover tightly and simmer for 1 1/2 hours or until veal is tender.
Serve hot sprinkled with chopped parsley.