Veal Ragout


2 ½ lbs boneless veal
1/3 cup butter
16 pearl onions
3 cups fresh mushrooms, sliced
1 clove minced garlic
1 tsp salt
1 tsp pepper
1/3 cup flour
2 cups chicken broth
¼ cup dry white wine
1 leek, sliced
2 stalks celery, chopped
1 large carrot, peeled and chopped
2 tsp chopped fresh parsley
¼ tsp dried thyme
1 bay leaf
3 Tbs fresh lemon juice
¾ cup heavy whipping cream
2 large egg yolks

1. In a deep skillet, cook meat in butter over low heat 10 minutes. Add onions, mushrooms, garlic, salt and pepper. Cook and stir 10 minutes. Sprinkle flour over meat and stir. Add wine, broth, leek, carrot, and celery- stir well. Mix in parsley, thyme and bay leaf. Stir in lemon juice.

2. In small bowl, stir together cream and yolks. Stir about 1 cup of hot mixture into egg yolk mixture. Return it to the pan, stirring constantly. Heat and stir until slightly thickened and bubbly.

3 Serve over hot pasta (fettuccine is good) with fresh parsley.

Servings: 6

PRINT THIS RECIPE using your browser’s ‘print’ function. It’s automatically formatted to print recipe & picture only.


Leave a Comment