Veal Ragout Recipe

Name: Veal Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1/2 lb veal, for braising; 1/2 cup ground veal (purchase from butcher or mince some of the veal purchased for braising & make into little meatballs); 2 cups water; 1 teaspoon salt; 1 onion; 1 large carrot; 1/2 cup fresh parsley; 1/2 teaspoon thyme (preferably fresh branch or two); 1 bay leaf; 1 pinch mace; 6 peppercorns; Sauce; 2 cups broth, from braising the veal; 3 tablespoons butter; 4 tablespoons flour; 1 tablespoon lemon juice; 2 tablespoons cream

Servings: persons

1/2 lb veal, for braising
1/2 cup ground veal (purchase from butcher or mince some of the veal purchased for braising & make into little meatballs)
2 cups water
1 teaspoon salt
1 onion
1 large carrot
1/2 cup fresh parsley
1/2 teaspoon thyme (preferably fresh branch or two)
1 bay leaf
1 pinch mace
6 peppercorns
Sauce
2 cups broth, from braising the veal
3 tablespoons butter
4 tablespoons flour
1 tablespoon lemon juice
2 tablespoons cream

1
Brown piece of veal in butter.
2
Add water, salt, whole vegetables, herbs and seasonings and braise until the veal is tender- about 45 minutes.
3
Add the meatballs to the broth and simmer for ten minutes after the temperature returns to the simmer point.
4
Remove solids with a slotted spoon.
5
Discard vegetables, herbs, and seasonings.
6
Slice the veal into small bite size pieces.
7
Make sauce- melt butter, add flour and stir constantly for a few minutes.
8
Gradually add broth.
9
Add meatballs and veal pieces back to the sauce.
10
Add lemon, stir.
11
Add cream, stir.
12
Serve over rice, pasta or mashed potatoes.

No nutrition data on file — estimate from the ingredient list.

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 17 ingredients. The key ingredients include: 1/2 lb veal, for braising, 1/2 cup ground veal (purchase from butcher or mince some of the veal purchased for braising & make into little meatballs), 2 cups water, 1 teaspoon salt, 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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