*  Exported from  MasterCook  *
 
                                Veal Ragout
 
 Recipe By     : the California Culinary Academy
 Serving Size  : 5    Preparation Time :2:00
 Categories    : Make-Ahead Dishes                Main Course
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           vegetable oil
    1 3/4  pounds        boneless veal shoulder or rump -- cut into 2″ chunks
    3      tablespoons   flour
                         salt
                         freshly ground black pepper
    1      medium        carrot -- diced
    1      stalk         celery -- diced
    1      medium        onion -- chopped
    1      cup           homemade chicken stock
    1      pound         small new potatoes -- quartered
      3/4  pound         tomatoes, peeled -- seeded and chopped
    2      cloves        garlic -- minced
    1                    bay leaf
    1      teaspoon      fresh thyme -- finely chopped
      1/2  pound         pearl onions -- peeled
      1/4  pound         mushrooms -- quartered
    2      tablespoons   parsley, for garnish -- finely chopped
    1 1/2  teaspoons     lemon rind, for garnish -- finely grated
 
 1. In a heavy-bottomed pan over medium heat, heat about 1-1/2 tablespoons
 of the oil.
 
 2. Pat veal chunks dry with paper towels. Season flour with salt and
 pepper; toss veal with flour to coat. Brown veal in oil in three batches,
 adding more oil as necessary. Remove from pan.
 
 3. Add carrots, celery, and onion. Cook over medium-high heat, stirring
 constantly, until vegetables are lightly browned.
 
 4. Return meat to pan with stock, potatoes, tomatoes, garlic, bay leaf,
 and thyme.
 
 5. Cover and simmer until veal is tender, 1 to 1-1/2 hours. During the
 last 30 minutes of cooking, add onions. During the last 10 minutes of
 cooking, add mushrooms. Season to taste with salt and pepper.
 
 6. Just before serving, combine parsley and lemon rind and sprinkle on top.
 
 * Timesaver Tip: Ragout can be frozen up to 4 months.
 
                    - - - - - - - - - - - - - - - - - - 
 
 Suggested Wine: Light red, such as Gamay or Beaujolais.
 
 NOTES : You can use the food processor to chop the onion and tomatoes and
 to mince the garlic.
 Nutr. Assoc. : 0 5426 0 0 0 0 0 0 342 4219 1514 0 0 0 0 0 1036 801

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