Veal Ragout With Mushroom Sauce Recipe

Name: Veal Ragout With Mushroom Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 tbsp. unsalted butter; 12 ounce. fresh mushrooms, sliced; 4 1/2 lbs. boneless veal stew meat, trimmed, cut into 1 1/2 inch cubes; 3 c. minced onions; 4 1/2 tbsp. all-purpose flour; 5 c. chicken stock or possibly canned broth; 6 tbsp. minced fresh dill; 1 pound fresh fettucini; 3 tbsp. unsalted butter; Nutmeg; Salt & freshly grnd pepper; Minced tomatoes; Fresh dill sprigs

Servings: persons

9 tbsp. unsalted butter
12 ounce. fresh mushrooms, sliced
4 1/2 lbs. boneless veal stew meat, trimmed, cut into 1 1/2 inch cubes
3 c. minced onions
4 1/2 tbsp. all-purpose flour
5 c. chicken stock or possibly canned broth
6 tbsp. minced fresh dill
1 pound fresh fettucini
3 tbsp. unsalted butter
Nutmeg
Salt & freshly grnd pepper
Minced tomatoes
Fresh dill sprigs

1
Heat 6 Tbsp.
2
butter in heavy large Dutch oven over medium-high heat.
3
Add in mushrooms and saute/fry till golden, about 8 min.
4
Transfer using slotted spoon to small bowl.
5
Add in remaining 3 Tbsp.
6
butter to pan.
7
Divide veal into 3 batches.
8
Cook 1 batch till lightly browned, stirring frequently, about 5 min.
9
Transfer using slotted spoon to large bowl.
10
Repeat with remaining veal.
11
Add in onions to pan.
12
Cook till translucent/soft, stirring occasionally, about 6 min.
13
Add in flour and cook, stirring, about 1 minute.
14
Add in stock and bring to simmer.
15
Return veal and any accumulated juices to pan.
16
Bake uncovered till veal is very tender, about 1 3/4 hrs.
17
Stir in mushrooms and continue to bake 15 min.
18
(Can be prepared 1 day ahead.
19
Cold.
20
Cover and chill.
21
Bring ragout to simmer before continuing.)
22
Cook pasta in large pot of boiling water till just tender but still hard to bite.
23
Drain.
24
Toss with butter to coat.
25
Stir dill into ragout.
26
Season with nutmeg, salt and pepper.
27
Divide pasta among plates; top with ragout.
28
Garnish with tomatoes and dill sprigs.

948

kcal

Calories

Fat

Carbs

Protein

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 13 ingredients. The key ingredients include: 9 tbsp. unsalted butter, 12 ounce. fresh mushrooms, sliced, 4 1/2 lbs. boneless veal stew meat, trimmed, cut into 1 1/2 inch cubes, 3 c. minced onions, and more.

Yes, Veal Ragout With Mushroom Sauce Recipe 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!