*  Exported from  MasterCook  *
 
                          Veal and Mushroom Ragout
 
 Recipe By     : Good Housekeeping/R. Banghart
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Artichokes                       Mushrooms
                 Veal                             Wine
                 Company Dish                     Leeks
                 Microwave
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      medium        leeks ( 2 lbs.) cut into 1″ crosswise -- pieces
      1/4  pound         thick sliced bacon
    1      pound         large whole mushrooms
    2      pounds        veal, in 2″ cubes
    3      tablespoons   flour
      1/4  cup           dry vermouth
    1      teaspoon      salt
      1/4  teaspoon      pepper
    9      ounce pkg.    frozen artichoke hearts -- thawed
    2      tablespoons   chopped parsley
 
 Two hours before serving or if doing in Microwave, 1 hour before serving:
 trim leeks and cut into 1/2″ rings. Rinse well and drain well. Dice bacon
 and cook in 10″ skillet until browned and crisp. With slotted spoon remove
 bacon to paper towel. Pour off all but 1 T. fat, reserving rest. In skillet,
 over Med-High heat, cook leeks until browned. With slotted spoon remove
 leeks to 3 qt. casserole or Microwave casserole. In 2 T more bacon fat or
 oil, cook mushrooms until browned. Remove with slotted spoon to casserole.
 Leave drippings in pan. Coat veal with flour in plastic bag. Cook in
 drippings over Med-High heat, 1/3 at a time until well browned. Remove as
 browned to casserole. Add vermouth, salt, pepper and water to skillet. Stir
 to loosen brown bits. Stir into ingredients in casserole. Cover and bake at
 350 F. for 45 minutes or Microwave on High for 15 minutes. Stir several
 times if doing in Microwave. Stir in artichokes, broken. Cover and bake for
 15 minutes more or Microwave on Med-High for about 3 minutes. (I added a
 little more water at this point to allow a little juice for serving over
 rice.) Cook until all ingredients are tender. Sprinkle with chopped parsley
 and drained cooked bacon bits.  Posted by bobbi744@sojourn.com
 
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 Serving Ideas : Serve with Basami rice, rolls & fruit or vegetable salad.
 
 NOTES : Great company dish.

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