Veal Ragout

Photo: flickr user kerinin

Ingredients

1 kg Veal

30 grams Butter

1 tablespoon Oil

tablespoon Plain flour

2 cups Water

2 Beef stock cubes

cup Tomato paste

2 Garlic cloves, crushed

1 teaspoon Dried marjoram leaves

2 Carrots, sliced

2 Celery sticks, sliced

2 Potatoes, quartered

cup Frozen peas

Preparation

Remove 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.

Mike Kear