Best Veal Carrot And Chestnut Ragoût Recipes

Veal Ragout With Caraway Seeds image

Provided by Charlotte J

Categories Veal

Time 1h36m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 lbs boneless shoulder veal, cut into 1-inch cubes
salt
ground black pepper
3 tablespoons butter
1/2 cup onion, finely chopped
2 tablespoons flour
1 1/2 tablespoons caraway seeds
1 1/2 cups chicken stock
1 cup mushroom, thinly sliced

Steps:

Sprinkle veal cubes with salt and a few grindings of pepper.
In a 10" or 12" skillet, over medium heat, melt butter, add onion and saute 6 to 8 minutes or until translucent.
Stir in the veal cubes and sprinkle with flour and caraway seed.
Stir to coat the veal evenly with the mixture.
Cover tightly and cook over a low heat for 10 minutes, shaking the pan every now and then to keep the veal from sticking.
Stir in the stock, bring to a boil and reduce heat to low.
Add the mushrooms, cover and simmer for 1 hour, or until veal is tender.
Add more stock by the tablespoon if the veal seems too dry or the gravy too thick.
Taste for seasoning and serve.
Delicious over buttered noodles.

Nutrition Facts : Calories 313.5, Fat 17, SaturatedFat 8.1, Cholesterol 141.1, Sodium 252, Carbohydrate 6.7, Fiber 1, Sugar 1.7, Protein 31.9

Veal Ragout image

Provided by lazyme

Categories Veal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 1/2 lbs veal, 1-inch cubes
10 3/4 ounces cream of chicken and mushroom soup, this should read creamy chicken mushroom soup
1/2 cup water
1/2 cup dry white wine
1 teaspoon lemon juice
1/2 teaspoon dried rosemary
1/4 teaspoon pepper
1/8 teaspoon garlic powder
3 medium carrots, sliced
1 cup mushroom, halved

Steps:

In 4-quart Dutch oven over medium-high heat, in hot oil, cook half of the veal until browned, stirring often.
Remove; set aside.
Repeat with remaining veal.
Pour off fat.
In same Dutch oven, combine soup, water, wine, lemon juice, rosemary, pepper and garlic powder; add carrots.
Heat to boiling.
Return veal to Dutch oven.
Reduce heat to low.
Cover; cook 45 minutes, stirring occasionally.
Uncover; add mushrooms.
Cook 15 minutes or until slightly thickened and veal is fork-tender, stirring occasionally.
If desired, garnish with fresh parsley.

Nutrition Facts : Calories 353, Fat 18.5, SaturatedFat 5.7, Cholesterol 139.5, Sodium 174.3, Carbohydrate 6.1, Fiber 1.6, Sugar 2.7, Protein 33.9

Veal, Carrot and Chestnut Ragoût image

Yield Serves 6

Number Of Ingredients 10

18 fresh chestnuts
2 1/2 pounds veal stew meat, cut into 2x1-inch pieces
4 tablespoons olive oil
1 1/2 cups chopped onion
1 1/2 tablespoons chopped garlic
1 bay leaf
2 1/2 cups canned low-salt chicken broth
3/4 cup dry white wine
6 medium carrots, peeled, cut into 1-inch pieces
3 tablespoons chopped fresh sage

Steps:

Preheat oven to 400°F. Using small sharp knife, cut an X in each chestnut. Place in roasting pan. Bake until tender and shells loosen, about 35 minutes. Cool slightly. Remove hard shell and papery brown skin from each nut. Set nuts aside.
Pat veal pieces dry with paper towels. Sprinkle with salt and pepper. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Working in batches, add veal to pot and cook until brown on all sides, about 10 minutes. Using slotted spoon, transfer veal to large bowl.
Heat 2 tablespoons oil in same pot. Add onion, garlic and bay leaf. Reduce heat to medium; cover and cook until onion is tender, stirring occasionally, about 5 minutes. Stir in broth and wine. Add veal and any accumulated juices from bowl. Bring to boil. Reduce heat. Cover; simmer 45 minutes, stirring occasionally.
Add carrots to stew. Cover and cook until carrots are almost tender, about 25 minutes. Uncover and cook until meat is very tender and liquid is reduced to thin sauce consistency, about 25 minutes longer. Stir in nuts and sage. Simmer until nuts are heated through, about 3 minutes. Discard bay leaf. Transfer ragout to bowl.