Veal recipes |
Veal Ragout |
1 kg veal 30 gm butter 1 tablespoon oil 1 1/2 tablespoon plain flour 2 cup water 2 beef stock cubes 1/4 cup tomato paste 2 garlic cloves, crushed 1 teaspoon dried marjoram leaves 2 carrots, sliced 2 celery sticks, sliced 2 potatoes, quartered 1 1/2 cup frozen peas |
Remove all fat and sinew from the veal, cut 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 fat from the pan. |