Veal Ragout
This veal ragout is sure to warm you up on a cold winter’s night. Tender Ontario veal is infused with sweet vegetables and savoury herbs, filling your kitchen with mouth-watering aromas. This recipe was adapted from OLG Brantford Casino’s restaurant chefs. It was featured in a local winter menu focusing on comfort foods using local ingredients.
| 1/4 cup | all-purpose flour | 50 mL |
| 3/4 tbsp | each salt and pepper (approx.) | 4 mL |
| 1 lb | Ontario cubed veal | 500 g |
| 3 tbsp | vegetable oil (approx.), divided | 45 mL |
| 2 tbsp | butter, divided | 30 mL |
| 1 cup | each finely chopped onion, carrot and celery | 250 mL |
| 2 cups | stemmed and quartered mushrooms | 500 mL |
| 1 1/2 cups | tomato paste | 375 mL |
| 2 tsp | finely chopped rosemary leaves | 10 mL |
| 2 | cloves garlic, minced | 2 |
| 2 1/2 cups | sodium-reduced chicken broth | 625 mL |
| 2 cups | red wine | 500 mL |
| 5 | bay leaves | 5 |
| 2 tbsp | balsamic vinegar | 30 mL |
| 6 cups | cooked egg noodles | 1.5 L |
| 1 | baguette, torn into chunks | 1 |
Preheat oven to 325°F (160°C). Combine flour with salt and pepper in a zip-top bag. Add veal and shake until well coated; discard excess flour mixture. Heat half the oil in an oven-proof Dutch oven set over medium-high heat. In batches, brown veal on all sides (adding additional oil as needed). Transfer to a plate and tent with foil. Add 1 tbsp (15 mL) butter, onion, carrots, celery and mushrooms to the Dutch oven; cook for 5 minutes or until tender. Add tomato paste, rosemary and garlic; cook, stirring, for 1 minute.
Pour in chicken broth, wine and bay leaves, scraping up any browned bits; bring to a boil. Return veal with any accumulated juices; cover Dutch oven with a tight fitting lid or foil. Place in the oven and bake for 60 to 70 minutes or until veal is very tender and breaks apart easily with a fork. Stir in remaining butter and vinegar. Season to taste with salt and pepper; discard bay leaves. Serve veal ragout over cooked noodles with bread on the side.
Makes 6 servings.
Per Serving: about 780 cal, 44 g pro, 19 g total fat (6 g sat fat), 98 g carb, 7 g fibre, 147 mg chol, 1032 mg sodium. %RDI: iron 40%, calcium 5%,vit A 17%, vit C 27%
Source: Homegrown Ontario (www.homegrownontario.ca)
