Veal Ragout Recipe

Name: Veal Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 1/2 lbs veal, 1-inch cubes; 10 3/4 ounces cream of chicken and mushroom soup, this should read creamy chicken mushroom soup; 1/2 cup water; 1/2 cup dry white wine; 1 teaspoon lemon juice; 1/2 teaspoon dried rosemary; 1/4 teaspoon pepper; 1/8 teaspoon garlic powder; 3 medium carrots, sliced; 1 cup mushroom, halved

Servings: persons

2 tablespoons olive oil
1 1/2 lbs veal, 1-inch cubes
10 3/4 ounces cream of chicken and mushroom soup, this should read creamy chicken mushroom soup
1/2 cup water
1/2 cup dry white wine
1 teaspoon lemon juice
1/2 teaspoon dried rosemary
1/4 teaspoon pepper
1/8 teaspoon garlic powder
3 medium carrots, sliced
1 cup mushroom, halved

1
In 4-quart Dutch oven over medium-high heat, in hot oil, cook half of the veal until browned, stirring often.
2
Remove; set aside.
3
Repeat with remaining veal.
4
Pour off fat.
5
In same Dutch oven, combine soup, water, wine, lemon juice, rosemary, pepper and garlic powder; add carrots.
6
Heat to boiling.
7
Return veal to Dutch oven.
8
Reduce heat to low.
9
Cover; cook 45 minutes, stirring occasionally.
10
Uncover; add mushrooms.
11
Cook 15 minutes or until slightly thickened and veal is fork-tender, stirring occasionally.
12
If desired, garnish with fresh parsley.

122

kcal

Calories

Fat

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.

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

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 1/2 lbs veal, 1-inch cubes, 10 3/4 ounces cream of chicken and mushroom soup, this should read creamy chicken mushroom soup, 1/2 cup water, and more.

Yes, 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.

Veal Ragout

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