Chef Martino

Season 2007 Episode 10.03.07

Delft Blue Veal Ragout

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ServingsYield: 6 Servings Preparation time: 35 minutes Cooking time: 60 minutes Ingredients 2½ lb veal stew - cut veal in to bite size pieces 1.2kg 2 tablespoons butter 30g 1 tablespoon olive oil 1½ tablespoons white flour 2 cups water 2 beef stock cubes ¼ cup tomato paste 2 garlic cloves crushed 1 teaspoon dried marjoram 2 carrots sliced 2 celery sticks sliced 2 potatoes cut into bit sized pieces 1 cup fresh green beans - chopped 1 leek ( if available ) - sliced 2 small turnips - chopped ½ cup fresh parsley -snipped InstructionsCut the veal into bite-sized pieces. 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). Remove the veal from the pan and drain all but 2 tablespoons of oil from the pan. Add flour to pan and cook stirring for 1 minute. Stir in water and crumbed stock cubes, tomato paste, garlic and marjoram. Bring to the boil cook 1 minute. Return the veal to the pan cover simmer for 20 minutes. Add chopped carrots, celery, potatoes, leek and turnips Simmer for a further 30 minutes or until vegetables are tender. Stir in parsley just before serving. Serve in a bowl or on a plate with Papperdelle or Fettucine pasta ( cooking time 7 minutes ) Any cut of veal can be used for this recipe for example stewing veal chops or any cut of veal steak. Remove any fat first. Ragout can be made the day before required. It can be frozen for up to 2 months; thaw in refrigerator before reheatingmoreless

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