Recipe

Ragout of veal and mushrooms

A French main-dish stew with tender veal and creamy mushrooms from Australian Women's Weekly.

Aug 31, 1975 2:00pm
  • 1 hr 30 mins cooking
  • Serves 6
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Ingredients

Ragout of veal and mushrooms
  • 1.5 kilogram diced veal
  • plain flour
  • 20 gram butter
  • 1 1/2 tablespoon olive oil
  • 1 leek (350g), chopped finely
  • 2 clove garlic, crushed
  • 1 cup (250ml) dry white wine
  • 1 litre (4 cups) water
  • 2 tablespoon tomato paste
  • 1 teaspoon ground black pepper
  • 300 gram button mushrooms, sliced thinly
  • 1/3 cup (80ml) cream

Method

Ragout of veal and mushrooms
  • 1
    Toss veal in flour; shake away excess flour. Heat butter and oil in large saucepan; cook veal, in batches, until browned lightly. Drain on absorbent paper.
  • 2
    Add leek and garlic to pan; cook, covered, until leek is soft. Add wine; cook, stirring, until liquid reduce by a half.
  • 3
    Return veal to pan. Add the water, paste and pepper; simmer, covered, 30 minutes.
  • 4
    Add mushrooms; simmer, uncovered, about 20 minutes or until liquid has thickened slightly. Stir in cream just before serving.

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