Veal and mushroom ragout

Yield: 1 servings

Measure Ingredient
1 kilograms Veal steak; (from leg)
60 grams Butter
1 large White onion; peeled and sliced
1 cup Water
1 Chicken cube
1 cup Dry white wine
½ teaspoon Salt; (or to taste)
Freshly milled black pepper
250 grams Swiss Brown mushrooms or button mushrooms; sliced
1 tablespoon Butter mixed with 2
; level tablespoons plain flour
Plenty of chopped parsley for serving

BEURRE MANIE THICKENING

Cut the steak into long strips. Melt half the butter in a frying pan and fry the onion slowly until soft and glossy. Transfer this cooked onion to a heavy-based saucepan or flameproof casserole.

Heat the remaining butter in the frying pan then quickly brown the veal steak and add to the onions. Add water and crumbled chicken cube to the frying pan and mix in all the meat juices, pour over veal and onion then add the white wine. Season with salt and pepper. Cover and simmer very gently for about one hour, adding the sliced mushrooms during the last 10 minutes of cooking. To thicken, mix butter and flour together then drop tiny pieces of this mixture into the simmering ragout. Stir until it boils and thickens. Serve sprinkled with plenty of chopped parsley. Good with boiled rice, noodles or plain boiled new potatoes. Sweet young green peas or a green salad makes a good accompaniment. Serves 4 to 6.

Converted by MC_Buster.

Per serving: 1675 Calories (kcal); 92g Total Fat; (55% calories from fat); 155g Protein; 11g Carbohydrate; 779mg Cholesterol; 2239mg Sodium Food Exchanges: 0 Grain(Starch); 21½ Lean Meat; 1 ½ Vegetable; 0 Fruit; 9 ½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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