Veal Ragout
By: Anonymous
Published: Sunday, February 14, 2010 - 7:03am

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

1 Remove all fat and sinew from the veal, cut veal into bite-sized pieces. 2 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). 3 Remove the veal from the pan and drain all but 2 tablespoons of fat from the pan. 4 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. 5 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). 6 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) 7 Add peas, cook for a further 5 minutes (or microwave covered on HIGH for 3 minutes). 8 NOTES: Any cut of veal can be used for this recipe, for example stewing veal, chops or any cut of steak. 9 Ragout can be made the day before required. It can be frozen for up to 2 months; thaw in refrigerator before reheating. 10 Mike Kear