Prep 10 mins
Cook 55 mins
In Holland a meat ragout is a common dish. It is a creamy sauce served over cooked rice, pasta, or mashed potatoes. Sometimes it's made with mushrooms, or other vegetables, but often there's meat in the sauce. This version is made with veal. It's very good.
- 1⁄2 lb veal, for braising
- 1⁄2 cup ground veal (purchase from butcher or mince some of the veal purchased for braising & make into little meatballs)
- 2 cups water
- 1 teaspoon salt
- 1 onion
- 1 large carrot
- 1⁄2 cup fresh parsley
- 1⁄2 teaspoon thyme (preferably fresh branch or two)
- 1 bay leaf
- 1 pinch mace
- 6 peppercorns
- 2 cups broth, from braising the veal
- 3 tablespoons butter
- 4 tablespoons flour
- 1 tablespoon lemon juice
- 2 tablespoons cream
- Brown piece of veal in butter.
- Add water, salt, whole vegetables, herbs and seasonings and braise until the veal is tender- about 45 minutes.
- Add the meatballs to the broth and simmer for ten minutes after the temperature returns to the simmer point.
- Remove solids with a slotted spoon.
- Discard vegetables, herbs, and seasonings.
- Slice the veal into small bite size pieces.
- Make sauce- melt butter, add flour and stir constantly for a few minutes.
- Gradually add broth.
- Add meatballs and veal pieces back to the sauce.
- Add lemon, stir.
- Add cream, stir.
- Serve over rice, pasta or mashed potatoes.
i made this using veal stew meat, and it was very good. i had a long lost recipe from julia child's french cookbook yrs ago that was very similar, thanks for sharing
This dish was really enjoyed by us. I served it over a bed of noodles. I couldn't find a 1/2 lb. piece of veal so I bought veal stew meat and cut them into smaller pieces before braising them. Braised them as the recipe say's but I don't have mace so that is the only thing not added into the broth. I did cut the onion in half and used 2 carrots because mine were on the smaller side and cut those in half as well. I did change the meatball part though. What I did was make a meatball mixture with some bread crumbs, egg, bit of milk salt and pepper and some paprika. Then I made them into their balls (made 18 of them) They were the size of walnuts I guess. I also baked them in the oven for about 10 minutes for some color then they went into the broth for another 10. The idea of just making meatballs with just the veal and nothing in it and throwing it in would be like just eating hamburger bits. I wanted a nice tasting meatball. For the sauce I didn't quite get two cups of it so I had added some chicken broth to make up for it. The sauce was real quick to make and the flavor was amazing. The lemon adds a delicious flavor to the sauce along with the cream. Then added the pieces of veal and the meatballs. Made all this the nite before for our lunch the next day. Just warmed it back up in the oven slowly and it turned out fantastic. Had a great amount of sauce to pour over the noodles....yummy !!! Will definitely be making this again. Thanks for sharing your recipe PanNan