Ragout of Veal
More From Oxmoor House
- Calories: 451
- Calories from fat: 0.0%
- Fat: 5.4g
- Saturated fat: 1.3g
- Monounsaturated fat: 2.1g
- Polyunsaturated fat: 0.9g
- Protein: 40.2g
- Carbohydrate: 56.6g
- Fiber: 4.8g
- Cholesterol: 111mg
- Iron: 4.2mg
- Sodium: 407mg
- Calcium: 58mg
- 1 (2 1/2-pound) boneless veal tip round roast, trimmed
- 1 1/2 teaspoons paprika
- 3/4 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 1 tablespoon olive oil, divided
- 1/2 cup dry white wine
- 3 cups sliced leek (about 3 large)
- 3 garlic cloves, minced
- 1.5 ounces all-purpose flour (about 1/3 cup)
- 1 (14 1/2-ounce) can chicken broth
- 3 cups (1/2-inch) slices peeled carrot
- 5 thyme sprigs
- 1 bay leaf
- 8 cups hot cooked fettuccine (about 16 ounces uncooked pasta)
- 2 tablespoons chopped fresh flat-leaf parsley
- 1. Cut veal into 1-inch cubes. Sprinkle paprika, pepper, and salt over veal.
- 2. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add half of veal; sauté 4 minutes or until browned. Place browned veal in a 6-quart electric slow cooker. Repeat procedure with 1 teaspoon oil and remaining veal. Add wine to skillet; cook 1 minute, scraping pan to loosen browned bits. Pour over veal in slow cooker.
- 3. Heat skillet over medium-high heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add leek and garlic; sauté 3 minutes. Spoon leek mixture over veal in slow cooker.
- 4. Place flour in a small bowl; gradually add broth, stirring until well blended. Pour broth mixture into slow cooker. Add carrot, thyme sprigs, and bay leaf; stir well. Cover and cook on LOW for 3 to 5 hours or until veal is tender. Discard thyme sprigs and bay leaf. Serve veal mixture over pasta; sprinkle with parsley.
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