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Veal and Mushroom Ragout recipe

A deliciously elegant French baked stewmade with veal, mushrooms, leeks, bacon, artichoke hearts anddry vermouth.

Recipe: Veal and MushroomRagout

4 medium leeks
1/4 pound sliced bacon
1 pound large whole mushrooms
2 pounds veal, cut into 2-inch cubes
3 tablespoons all-purpose flour
1/4 cup dry vermouth
1 teaspoon salt
1/4 teaspoon pepper
1 (9-ounce) package frozen artichoke hearts, thawed and quartered
2 tablespoons chopped fresh parsley

  • Trim leeks and cut into 1/2-inch rings.Rinse well and drain well.
  • Cook bacon in 10-inch skillet until brownedand crisp. Drain on paper towel. Crumble and set aside.
  • In skillet, pour off all but 1 tablespoonbacon fat. Over medium-high heat, cook leeks until browned. Withslotted spoon remove leeks to 3-quart casserole.
  • In 2 tablespoons bacon fat or oil, cookmushrooms until browned. Remove with slotted spoon to casserole.
  • Leave drippings in pan. Coat veal withflour. Cook in drippings over medium-high heat, 1/3 at a timeuntil well browned. Transfer browned veal to casserole.
  • Add vermouth, salt, pepper and water toskillet. Stir to loosen brown bits. Pour over veal in casserole.Cover and bake at 350°F (175°C) for 45 minutes.
  • Stir in artichokes into casserole. Coverand bake for an additional 15 minutes, or until all ingredientsare tender. Sprinkle with chopped parsley and crumbled bacon.

    Makes 6 servings.

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