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Veal and Mushroom Ragout

 

11

Yield

4

servings

Prep

20

min

Cook

60

min

Ready

Trans-fat Free, Good source of fiber
 

Ingredients

4 medium leeks
cut into 1 inch crosswise pieces
*
¼ pound bacon
thick sliced
1 pound mushrooms
large, whole
2 pounds veal
in 2 inch cubes
3 tablespoons all-purpose flour
¼ cup vermouth
dry
*
1 teaspoon salt
¼ teaspoon black pepper
*
9 ounce artichoke hearts
frozen, thawed
2 tablespoons parsley leaves
chopped

Directions

Two hours before serving or if doing in Microwave, 1 hour before serving: trim leeks and cut into ½ inch rings.

Rinse well and drain well.

Dice bacon and cook in 10 inch skillet until browned and crisp.

With slotted spoon remove bacon to paper towel.

Pour off all but 1 tablespoon fat, reserving rest.

In skillet, over Med-High heat, cook leeks until browned.

With slotted spoon remove leeks to 3 qt. casserole or Microwave casserole.

In 2 tablespoon more bacon fat or oil, cook mushrooms until browned.

Remove with slotted spoon to casserole.

Leave drippings in pan.

Coat veal with flour in plastic bag.

Cook in drippings over Med-High heat, ⅓ at a time until well browned.

Remove as browned to casserole.

Add vermouth, salt, pepper and water to skillet.

Stir to loosen brown bits.

Stir into ingredients in casserole.

Cover and bake at 350℉ (180℃). for 45 minutes or Microwave on High for 15 minutes.

Stir several times if doing in Microwave.

Stir in artichokes, broken.

Cover and bake for 15 minutes more or Microwave on Med-High for about 3 minutes.

(I added a little more water at this point to allow a little juice for serving over rice.)

Cook until all ingredients are tender.

Sprinkle with chopped parsley and drained cooked bacon bits.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 400g (14.1 oz)
Amount per Serving
Calories 58151% of calories from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 13g 64%
Trans Fat 0g
Cholesterol 211mg 70%
Sodium 1466mg 61%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 10%
Sugars g
Protein 117g
Vitamin A 4% Vitamin C 11%
Calcium 6% Iron 19%
* based on a 2,000 calorie diet How is this calculated?

 

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