Veal and Mushroom Ragout with Marsala
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
32 oz Veal Stew Meat (by TOMSTUMP) 0.25 cup King Arthur Flour Unbleached All-Purpose Flour (by RASPBERRYPIE) 1 tsp Kosher salt, coarse, Morton (by BLUEJEAN_GIRL) .25 tsp Pepper, black 1 medium Carrots, raw 1 serving Celery - 1 medium Stalk (by MOSBOURNE) 3 tbsp Butter, unsalted 2 tbsp Extra Virgin Olive Oil 4 serving mushroom, portabella cap - 1 cap-3 oz serv 1 tsp Dried Oregano (by ARCTIC.ORCA) 1 tsp Sage, dried (by CHUCKLES0719) 2 tsp Better than Boullion Chicken Base (by MANGYCOYOTE) 2 cup Boiling water (by SANDYJ59) 2 serving Sweet Marsala Wine (100ml = 3.38 oz) (by SPUDBOSSMAN) 1 tbsp Honey .16 tbsp Truffle Oil (by KIMBOO75) 0.25 cup Italian Parsley (by DOTTIDEAS)
Preheat oven to 350.
Heat butter and olive oil over medium heat in 4-5 quart Dutch oven. Dredge veal in seasoned flour and brown in batches, removing with tongs to a plate. In same pot, sauté the onions, shallots, carrot and celery until softened, scraping up any browned bits from veal on bottom of the pot. Add the mushrooms and additional tbsp butter and continue to sauté until they just start to brown.
Add the Marsala to the pot, deglaze briefly, then add the oregano, sage, chicken broth and veal, and bring to simmer. Bake about 1-1/2 hours until veal is very tender.
Remove solids to a plate, add truffle oil and honey to the sauce and reduce briefly over medium-high heat. Return everything to the pot and keep warm until serving time. Serve over egg noodles and garnish with chopped parsley.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user RONICOOKS.
Heat butter and olive oil over medium heat in 4-5 quart Dutch oven. Dredge veal in seasoned flour and brown in batches, removing with tongs to a plate. In same pot, sauté the onions, shallots, carrot and celery until softened, scraping up any browned bits from veal on bottom of the pot. Add the mushrooms and additional tbsp butter and continue to sauté until they just start to brown.
Add the Marsala to the pot, deglaze briefly, then add the oregano, sage, chicken broth and veal, and bring to simmer. Bake about 1-1/2 hours until veal is very tender.
Remove solids to a plate, add truffle oil and honey to the sauce and reduce briefly over medium-high heat. Return everything to the pot and keep warm until serving time. Serve over egg noodles and garnish with chopped parsley.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user RONICOOKS.
Nutritional Info Amount Per Serving
- Calories: 622.6
- Total Fat: 32.5 g
- Cholesterol: 203.3 mg
- Sodium: 1,066.5 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 4.2 g
- Protein: 48.6 g
Member Reviews