Quick & Easy

Ragout of veal and mushrooms

A French main-dish stew with tender veal and creamy mushrooms from Australian Women's Weekly.
ragout of veal and mushrooms
1H 30M



1.Toss veal in flour; shake away excess flour. Heat butter and oil in large saucepan; cook veal, in batches, until browned lightly. Drain on absorbent paper.
2.Add leek and garlic to pan; cook, covered, until leek is soft. Add wine; cook, stirring, until liquid reduce by a half.
3.Return veal to pan. Add the water, paste and pepper; simmer, covered, 30 minutes.
4.Add mushrooms; simmer, uncovered, about 20 minutes or until liquid has thickened slightly. Stir in cream just before serving.

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