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.

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

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