Veal and Mushroom Ragout (1 Hr, 17 Mins)

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Veal and mushroom ragout is a sumptuous and hearty dish that combines tender veal with earthy mushrooms in a rich and flavorful sauce. Enhanced with the depth of a bay leaf and garnished with fresh parsley, this ragout is a comforting and satisfying meal, perfect for family dinners or special occasions.

The addition of potatoes makes it a complete dish, with the starchiness of the potatoes beautifully absorbing the savory ragout. It’s a classic recipe that showcases the delicate flavor of veal while celebrating the rustic simplicity of traditional home cooking.

  • Prep Time: 7 minutes
  • Cook Time: 1 hour, 10 mins
  • Total Time: 1 hour, 17 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 2 lbs veal, cut into 1-inch cubes
  • 1 lb potatoes, sliced
  • 2 cups mushrooms, sliced (such as cremini or button)
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1/2 cup dry white wine (optional)
  • 2 cups beef or veal stock
  • 2 tablespoons tomato paste
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped, for garnish
  • Optional: flour for dusting veal

Instructions

  1. Brown Veal (10 minutes): If desired, lightly dust the veal cubes with flour. Heat olive oil in a large pot over medium-high heat. Add veal and brown on all sides. Remove veal and set aside.
  2. Sauté Vegetables (10 minutes): In the same pot, add a little more olive oil if needed. Sauté onions and garlic until translucent. Add mushrooms and cook until they start to brown.
  3. Deglaze and Simmer (30 minutes): Pour in the white wine to deglaze the pot, scraping up any browned bits. Add tomato paste, beef or veal stock, and the bay leaf. Return the veal to the pot. Bring to a simmer, cover, and cook for about 30 minutes, or until the veal starts to become tender.
  4. Cook Potatoes (20 minutes): Add the potatoes to the pot. Continue to simmer, covered, until the potatoes are tender and the veal is fully cooked.
  5. Season and Garnish (5 minutes): Remove the bay leaf. Season the ragout with salt and pepper to taste. Garnish with chopped fresh parsley.
  6. Serve (2 minutes): Serve the veal and mushroom ragout hot, ensuring each plate gets a generous portion of veal, mushrooms, and potatoes.

Notes

Creating a perfect ragout requires attention to the tenderness of the meat and the balance of flavors. Slow and gentle simmering allows the veal to become tender and the flavors to meld beautifully.

The mushrooms should be well-browned initially to deepen their flavor. The addition of fresh parsley at the end adds a burst of color and freshness, enhancing the overall appeal of the dish.

This ragout is not just a meal; it’s a comforting experience that brings warmth and satisfaction to any dining table. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 500
  • Sugar: 3g
  • Sodium: 400mg
  • Fat: 20g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 50g
  • Cholesterol: 150mg

Pair this with...

Veggie Couscous

Start by preparing the couscous according to the package instructions, ensuring it's light and fluffy. As the couscous cooks, turn your attention to the veggies. Dice some ripe tomatoes, crisp bell peppers, and red onions, keeping the pieces uniform for a harmonious bite. Sauté the onions in a touch of olive oil until translucent, then toss in the bell peppers, allowing them to soften slightly while retaining their crunch. Remove from heat and mix in the fresh tomatoes, allowing their natural juices to meld with the warm veggies. Gently fold this vibrant veggie medley into the cooked couscous. Finish by sprinkling in freshly chopped herbs, like parsley or mint, to add a layer of aromatic brightness. Season with salt and pepper to taste.

Simple Tossed Salad

Start by tearing your iceberg lettuce into bite-sized pieces, ensuring a cool and crunchy base. Thinly slice a red onion, adding a pop of color and a zesty kick. For a refreshing crunch, slice up some cucumber, and for a sweet contrast, add in slivers of red pepper. Once your components are prepped and in the bowl, give everything a good toss, ensuring the ingredients are mixed and every bite will have a little bit of everything. For a simple dressing, squeeze the juice of a fresh lemon over the top, adding a burst of citrusy brightness.

Roasted Brussels Sprouts

Start by preheating your oven to 375. Halve your Brussels sprouts and spread them out on a baking tray. A good glug of olive oil ensures they roast up nice and crispy. Season them with a bit of salt, and if you're feeling adventurous, a sprinkle of black pepper or even a dash of red pepper flakes for a kick. Into the oven they go, and in no time, they'll come out caramelized, crispy on the outside and tender on the inside.

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