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RECIPES:
MAIN
DISHES- VEAL AND LAMB:
Veal Ragout
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Veal
Ragout |
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This is great
over steaming hot pasta with parsley garnish...
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2 ½
lbs |
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boneless veal |
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1/3
cup |
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butter |
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16
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pearl onions |
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3
cups |
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fresh mushrooms, sliced |
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1
clove |
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minced garlic |
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1
tsp |
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salt |
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1
tsp |
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pepper |
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1/3
cup |
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flour |
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2
cups |
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chicken broth |
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¼
cup |
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dry
white wine |
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1
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leek, sliced |
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2
stalks |
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celery, chopped |
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1
large |
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carrot, peeled and chopped |
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2
tsp |
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chopped fresh parsley |
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¼
tsp |
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dried thyme |
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1
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bay
leaf |
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3
Tbs |
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fresh lemon juice |
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¾
cup |
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heavy whipping cream |
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2
large |
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egg
yolks |
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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. |
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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. |
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3 |
Serve over
hot pasta (fettuccine is good) with fresh
parsley. |
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Servings: 6 |
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