Veal Ragout

Name: Veal Ragout
Ingredients: 1 kilogram veal; 30 grams butter; 1 tablespoon oil; 1 tablespoon plain flour; 2 cups water; 2 beef stock cubes; 1 cup tomato paste; 2 garlic cloves crushed; 1 teaspoon marjoram leaves Dried; 2 carrots sliced; 2 celery sticks sliced; 2 potatoes quartered; 1 cup frozen peas

13 ingredients

7 steps

Ingredients

1 kilogram veal
30 grams butter
1 tablespoon oil
1 tablespoon plain flour
2 cups water
2 beef stock cubes
1 cup tomato paste
2 garlic cloves crushed
1 teaspoon marjoram leaves Dried
2 carrots sliced
2 celery sticks sliced
2 potatoes quartered
1 cup frozen peas

Directions

1

Remove all fat and sinew from the veal, cut veal into bite-sized pieces.
2

Heat butter and oil in large saucepan, add veal in a single layer and cook, stirring until golden brown all over (If necessary, cook veal in batches).
3

Remove the veal from the pan and drain all but 2 tablespoons of fat from the pan.
4

Add flour, cook stirring for 1 minute. Stir in water and crumbed stock cubes, tomato paste, garlic and marjoram. Bring to the boil, cook 1 minute.
5

Return the veal to the pan, cover, simmer for 20 minutes (or transfer the mixture to a shallow ovenproof dish, cover, microwave on MEDIUM for 15 minutes).
6

Add carrots, celery and potatoes, simmer for a further 30 minutes or until vegetables are tender (or microwave covered on HIGH for about 15 minutes)
7

Add peas, cook for a further 5 minutes (or microwave covered on HIGH for 3 minutes).