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Oxmoor House Photo by: Oxmoor House

Ragout of Veal

After three to five hours in the slow cooker, this dish will be ready to enjoy over pasta and sprinkled with parsley. This healthy dinner entrée is a great option for any night of the week.

Oxmoor House SEPTEMBER 2012

  • Yield: 8 servings (serving size: 1 cup pasta, 1 cup ragout, and 3/4 teaspoon parsley)

Ingredients

  • 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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • 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
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Ragout of Veal recipe

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