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See below ingredients and instructions of the recipe
1 kg Veal
30 g Butter
1 tb Oil
1 1/2 tb Plain flour
2 c Water
2 Beef stock cubes
1/4 c Tomato paste
2 Garlic cloves, crushed
1 ts Dried marjoram leaves
2 Carrots, sliced
2 Celery sticks, sliced
2 Potatoes, quartered
1 1/2 c Frozen peas
Remove all fat and sinew from the veal, cut veal into bite-sized
pieces. Heat butter and oil in large saucepan, add veal in a single
layer and cook, stirring until golden brown all over (If necessary,
cook veal in batches). Remove the veal from the pan and drain all but
2 tablespoons of fat from the pan.
Add flour, cook stirring for 1 minute. Stir in water and crumbed
stock cubes, tomato paste, garlic and marjoram. Bring to the boil,
cook 1 minute. Return the veal to the pan, cover, simmer for 20
minutes (or transfer the mixture to a shallow ovenproof dish, cover,
microwave on MEDIUM for 15 minutes).
Add carrots, celery and potatoes, simmer for a further 30 minutes or
until vegetables are tender (or microwave covered on HIGH for about
Add peas, cook for a further 5 minutes (or microwave covered on HIGH
for 3 minutes).
NOTES: Any cut of veal can be used for this recipe, for example
stewing veal, chops or any cut of steak.
Ragout can be made the day before required. It can be frozen for up
to 2 months; thaw in refrigerator before reheating.
Source: Australian Womens Weekly "French Cooking Made Easy" Posted
by: Mike Kear
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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