Ragout of Veal

Oxmoor House
2 servings.


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1/2 pound lean, boneless veal
1 tablespoon all-purpose flour
1/2 teaspoon freshly ground pepper
Olive oil-flavored vegetable cooking spray
1 teaspoon olive oil, divided
1 cup canned no-salt-added beef broth, undiluted
1/4 cup plus 2 tablespoons dry vermouth
3/4 cup sliced leeks
3/4 cup peeled, seeded, and chopped tomato
1 1/2 teaspoons chopped garlic
1/4 teaspoon dried rosemary
3 bay leaves
1 1/2 cups sliced fresh mushrooms
3 tablespoons chopped fresh parsley
3 tablespoons coarsely chopped pitted ripe olives
1/8 teaspoon salt


Trim fat from veal; cut veal into 1-inch cubes. Combine flour and pepper in a shallow dish; dredge veal in flour mixture. Coat a medium nonstick skillet with cooking spray; add 1/2 teaspoon olive oil. Place over medium-high heat until hot. Add veal; cook until browned on all sides, stirring frequently. Drain and pat dry with paper towels. Wipe drippings from skillet with a paper towel.

Add beef broth and vermouth to skillet; bring to a boil. Add veal, leeks, and next 4 ingredients. Cover, reduce heat, and simmer 1 hour.

Coat a small nonstick skillet with cooking spray; add remaining 1/2 teaspoon oil. Place over medium-high heat until hot. Add mushrooms; saute 4 minutes or until tender. Add parsley, olives, and salt; stir well. Add mushroom mixture to veal; cook, covered, 15 minutes or until veal is tender. Remove and discard bay leaves.

Created date

August 2009

Nutritional Information

Calories 282
Caloriesfromfat 29 %
Fat 9.1 g
Satfat 2.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 27.7 g
Carbohydrate 21.9 g
Fiber 0.0 g
Cholesterol 88 mg
Iron 0.0 mg
Sodium 434 mg
Calcium 0.0 mg