Veal Ragout
- Reviews 2
Ready In: 1 hr 5 mins
Serves: 4
Ingredients
- 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
Sauce
- 2 cups broth, from braising the veal
- 3 tablespoons butter
- 4 tablespoons flour
- 1 tablespoon lemon juice
- 2 tablespoons cream
Directions
- 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.
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