Try this Veal Ragout recipe, or contribute your own.
Suggest a better descriptionRemove all fat and sinew from the veal, cut veal into bite-sized pieces. Heat butter and oil in large saucepan, add veal in a single layer and cook, stirring until golden brown all over (If necessary, cook veal in batches). Remove the veal from the pan and drain all but 2 tablespoons of fat from the pan. Add flour, cook stirring for 1 minute. Stir in water and crumbed stock cubes, tomato paste, garlic and marjoram. Bring to the boil, cook 1 minute. Return the veal to the pan, cover, simmer for 20 minutes (or transfer the mixture to a shallow ovenproof dish, cover, microwave on MEDIUM for 15 minutes). Add carrots, celery and potatoes, simmer for a further 30 minutes or until vegetables are tender (or microwave covered on HIGH for about 15 minutes) Add peas, cook for a further 5 minutes (or microwave covered on HIGH for 3 minutes). NOTES: Any cut of veal can be used for this recipe, for example stewing veal, chops or any cut of steak. Ragout can be made the day before required. It can be frozen for up to 2 months; thaw in refrigerator before reheating. Source: Australian Womens Weekly "French Cooking Made Easy" Posted by: Mike Kear
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Serving Size: 1 Serving (421g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 683 | ||
Calories from Fat: 411 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.7g | 61 % | |
Saturated Fat 18.8g | 94 % | |
Monounsaturated Fat 21g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 193.6mg | 60 % | |
Sodium 665mg | 23 % | |
Potassium 1297.7mg | 34 % | |
Total Carbohydrate 18.4g | 5 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 14g | ||
Protein 48.8g | 70 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 683
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