Veal Ragout

Diced veal is seared with shallots, then chopped vegetables are added and everything is cooked into a juicy ragout.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 10 ml Oil, olive

  • 500 g Meat, veal, breasts

  • 10 pieces Onion, raw

  • 3 pieces Carrot, fresh

  • 1 piece Bell pepper, red, fresh

  • 3 pieces Tomato, red

  • 1 piece Green, raw

  • 3 pods Garlic, fresh

  • 0.5 teaspoons Spices, rosemary, dried

  • 0.5 bouquet Parsley, fresh

  • 3 dl Water

  • 150 ml Alcohol, Wine, Red

  • 0.75 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

Steps

  1. Peel the shallots and cut them into quarters. Peel and finely chop the garlic. Clean, wash, and chop the vegetables into pieces of any size. Wash and dry the parsley. Roughly chop half of the parsley and reserve the other half for garnish. Wash the meat and cut it into cubes.

  2. Heat oil in a pot, add the meat and shallots, and cook over moderate heat, stirring constantly, until the meat is well-browned on all sides.

  3. Add the vegetables, rosemary, and garlic, and cook while stirring for another 5 minutes. Add the chopped parsley, wine, water, salt, and pepper. Cook for another 40 minutes or until the meat is tender. Sprinkle with the reserved parsley leaves and serve hot.

Nutrition Information (Per 100g)

  • Calories: 72.79 kcal
  • Fat: 2.99 g
    • Saturated Fat: 1.07 g
  • Carbohydrates: 5.97 g
    • Sugars: 2.65 g
  • Protein: 4.14 g
  • Fiber: 0.81 g

Advice

Instead of shallots, you can use regular onions, and fresh tomatoes can be replaced with canned ones.