Name: Ragout of veal and mushrooms
Cook time: 90 min
Total time: 90 min
Yield: 6
Ingredients: 1.5 kilogram diced veal; plain flour; 20 gram butter; 1 1/2 tablespoon olive oil; 1 leek (350g), chopped finely; 2 clove garlic, crushed; 1 cup (250ml) dry white wine; 1 litre (4 cups) water; 2 tablespoon tomato paste; 1 teaspoon ground black pepper; 300 gram button mushrooms, sliced thinly; 1/3 cup (80ml) cream

Ingredients

1.5 kilogram diced veal

plain flour

20 gram butter

1 1/2 tablespoon olive oil

1 leek (350g), chopped finely

2 clove garlic, crushed

1 cup (250ml) dry white wine

1 litre (4 cups) water

2 tablespoon tomato paste

1 teaspoon ground black pepper

300 gram button mushrooms, sliced thinly

1/3 cup (80ml) cream

Method

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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