Oven Veal Ragout Recipe

Name: Oven Veal Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. olive oil; 1 lb. veal shoulder, cut into thin strips; 1 onion, thinly sliced; 1 clove garlic, minced; 1 can (10 oz) Aylmer Cream of Chicken Soup; 1/3 cup dry white wine or chicken broth; 1 1/2 tsp. dried oregano leaves; 1 red or green pepper, cut into strips; 1/2 cup pitted black olives; 2 2/3 cups prepared Minute Rice Brand Rice

Servings: persons

2 Tbsp. olive oil
1 lb. veal shoulder, cut into thin strips
1 onion, thinly sliced
1 clove garlic, minced
1 can (10 oz) Aylmer Cream of Chicken Soup
1/3 cup dry white wine or chicken broth
1 1/2 tsp. dried oregano leaves
1 red or green pepper, cut into strips
1/2 cup pitted black olives
2 2/3 cups prepared Minute Rice Brand Rice

1
Brown veal, onion and garlic in oil in frypan over medium-high heat.
2
Drain fat.
3
Stir in soup, wine and oregano until smooth.
4
Add pepper and olives.
5
Pour into 2-qt.
6
(2 L) casserole.
7
Cover and bake at 375F for 30 minutes.
8
Uncover and stir.
9
Bake, uncovered, 10 minutes more or until veal is tender.
10
Serve over cooked rice.

732

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Tbsp. olive oil, 1 lb. veal shoulder, cut into thin strips, 1 onion, thinly sliced, 1 clove garlic, minced, and more.

Yes, Oven Veal Ragout falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oven Veal Ragout

How did you like this recipe?

Frequently Asked Questions