Ragout Of Veal Recipe

Name: Ragout Of Veal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound lean, boneless veal; 1 tablespoon all-purpose flour; 1/2 teaspoon freshly ground pepper; Olive oil-flavored vegetable cooking spray; 1 teaspoon olive oil, divided; 1 cup canned no-salt-added beef broth, undiluted; 1/4 cup plus 2 tablespoons dry vermouth; 3/4 cup sliced leeks; 3/4 cup peeled, seeded, and chopped tomato; 1 1/2 teaspoons chopped garlic; 1/4 teaspoon dried rosemary; 3 bay leaves; 1 1/2 cups sliced fresh mushrooms; 3 tablespoons chopped fresh parsley; 3 tablespoons coarsely chopped pitted ripe olives; 1/8 teaspoon salt

Servings: persons

1/2 pound lean, boneless veal
1 tablespoon all-purpose flour
1/2 teaspoon freshly ground pepper
Olive oil-flavored vegetable cooking spray
1 teaspoon olive oil, divided
1 cup canned no-salt-added beef broth, undiluted
1/4 cup plus 2 tablespoons dry vermouth
3/4 cup sliced leeks
3/4 cup peeled, seeded, and chopped tomato
1 1/2 teaspoons chopped garlic
1/4 teaspoon dried rosemary
3 bay leaves
1 1/2 cups sliced fresh mushrooms
3 tablespoons chopped fresh parsley
3 tablespoons coarsely chopped pitted ripe olives
1/8 teaspoon salt

1
Trim fat from veal; cut veal into 1-inch cubes. Combine flour and pepper in a shallow dish; dredge veal in flour mixture. Coat a medium nonstick skillet with cooking spray; add 1/2 teaspoon olive oil. Place over medium-high heat until hot. Add veal; cook until browned on all sides, stirring frequently. Drain and pat dry with paper towels. Wipe drippings from skillet with a paper towel.
2
Add beef broth and vermouth to skillet; bring to a boil. Add veal, leeks, and next 4 ingredients. Cover, reduce heat, and simmer 1 hour.
3
Coat a small nonstick skillet with cooking spray; add remaining 1/2 teaspoon oil. Place over medium-high heat until hot. Add mushrooms; saute 4 minutes or until tender. Add parsley, olives, and salt; stir well. Add mushroom mixture to veal; cook, covered, 15 minutes or until veal is tender. Remove and discard bay leaves.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1/2 pound lean, boneless veal, 1 tablespoon all-purpose flour, 1/2 teaspoon freshly ground pepper, Olive oil-flavored vegetable cooking spray, and more.

Yes, Ragout Of Veal 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.

That's it — enjoy your meal!

Ragout Of Veal

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions