Creamy veal ragout
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Stewing veal |
| 1 | tablespoon | Cooking oil |
| 2½ | cup | Water |
| ½ | cup | Chopped onion |
| ½ | cup | Chopped celery |
| 1¾ | teaspoon | Salt |
| ¾ | teaspoon | Ground thyme |
| 1½ | cup | Cubed potatoes |
| 1½ | cup | Cubed carrots |
| 1½ | cup | Frozen peas |
| ¼ | cup | Flour |
| 1 | cup | Milk |
Directions
Cut veal into 1 inch cubes. Brown in hot oil in a large saucepan. Add water, onion, celery, salt and thyme. Bring to a boil. Reduce heat; cover and simmer 30 minutes. Add potatoes and carrots. Simmer an additional 20 minutes. Add peas. Smoothly combine flour and milk.
Add to saucepan. Cook over medium heat, stirring constantly, until mixture just comes to a boil and thickens. Serve hot. Makes 4 servings. Typed in MMFormat by cjhartlin@... Source: Ontario Milk Marketing Board Cookbook.