VEAL RAGU WITH CAMPANELLE
This recipe tastes like a meeting of Osso Buco and Lasagna Bolognese, yet it's made on the stovetop. Campanelle is a ruffled pasta that resembles small lasagna noodles. I find this cut in imported brands, such as Barilla. If you cannot find campanelle, any curled short pasta or rigatoni pasta may be substituted.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat a large deep skillet over medium high heat. Add oil and veal and brown for 2 or 3 minutes. Add carrot, onion, garlic and bay, season with salt and pepper, then cook mixture 4 or 5 minutes more, stirring frequently, to soften veggies and combine flavors. Deglaze the pan with 1/2 cup white wine, scraping up all the good bits from the bottom of the pan. Cook the alcohol out of the wine, 1 or 2 minutes. Add broth to the skillet and reduce heat to medium low. Stir in tomatoes and bring sauce to a bubble. Simmer sauce until ready to serve. Add torn basil and wilt the leaves into the hot sauce. Remove bay leaf from the sauce. Toss hot cooked pasta with 1/2 cup, a couple of handfuls, grated cheese. Combine hot pasta and cheese with the veal ragu in a large serving bowl or platter. Serve with extra cheese for topping. Garnish platter with additional basil tops.
VEAL RAGOUT
In Holland a meat ragout is a common dish. It is a creamy sauce served over cooked rice, pasta, or mashed potatoes. Sometimes it's made with mushrooms, or other vegetables, but often there's meat in the sauce. This version is made with veal. It's very good.
Provided by PanNan
Categories Veal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Brown piece of veal in butter.
- Add water, salt, whole vegetables, herbs and seasonings and braise until the veal is tender- about 45 minutes.
- Add the meatballs to the broth and simmer for ten minutes after the temperature returns to the simmer point.
- Remove solids with a slotted spoon.
- Discard vegetables, herbs, and seasonings.
- Slice the veal into small bite size pieces.
- Make sauce- melt butter, add flour and stir constantly for a few minutes.
- Gradually add broth.
- Add meatballs and veal pieces back to the sauce.
- Add lemon, stir.
- Add cream, stir.
- Serve over rice, pasta or mashed potatoes.
VEAL RAGOUT WITH CARAWAY SEEDS
Make and share this Veal Ragout With Caraway Seeds recipe from Food.com.
Provided by Charlotte J
Categories Veal
Time 1h36m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle veal cubes with salt and a few grindings of pepper.
- In a 10" or 12" skillet, over medium heat, melt butter, add onion and saute 6 to 8 minutes or until translucent.
- Stir in the veal cubes and sprinkle with flour and caraway seed.
- Stir to coat the veal evenly with the mixture.
- Cover tightly and cook over a low heat for 10 minutes, shaking the pan every now and then to keep the veal from sticking.
- Stir in the stock, bring to a boil and reduce heat to low.
- Add the mushrooms, cover and simmer for 1 hour, or until veal is tender.
- Add more stock by the tablespoon if the veal seems too dry or the gravy too thick.
- Taste for seasoning and serve.
- Delicious over buttered noodles.
Nutrition Facts : Calories 313.5, Fat 17, SaturatedFat 8.1, Cholesterol 141.1, Sodium 252, Carbohydrate 6.7, Fiber 1, Sugar 1.7, Protein 31.9
SPICED-VEAL-AND-BEEF RAGOUT
Provided by Molly O'Neill
Categories dinner, main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Season each piece of meat with 1/2 teaspoon salt and a few grinds of pepper. In an 8-quart stockpot, warm the oil over medium-high heat. Add the meats and brown on all sides, about 5 minutes for each side. Remove meat and set aside.
- Add the minced onion, garlic, carrots and half the ginger to the pan. Lower heat to medium. Cook for 8 minutes, stirring occasionally. Stir in allspice, cumin and 1 teaspoon salt and cook for 1 minute.
- Return the beef to the pot, add the tomatoes and cover. Simmer for 20 minutes. Add the veal and simmer for 1 hour. Add the remaining ginger and the sliced onion and simmer for 30 minutes. The meat should be tender enough to pull apart with a fork.
- Remove the meat. Continue to simmer the sauce while the meat is cooling. When the meat is cool enough to handle, tear it into bite-size pieces. Return to the pot. Stir in the raisins and season with the remaining salt and pepper to taste. Simmer for 5 minutes. Serve with couscous or pasta.
Nutrition Facts : @context http, Calories 442, UnsaturatedFat 10 grams, Carbohydrate 26 grams, Fat 17 grams, Fiber 4 grams, Protein 49 grams, SaturatedFat 5 grams, Sodium 937 milligrams, Sugar 15 grams, TransFat 0 grams
CARAWAY SEED RYE BREAD
My parents were immigrants from Czechoslovakia and my mother would pull out this rye bread recipe when guests came over for dinner. Every time I bake it, I get nostalgic for those days. -Millie Feather, Baroda, Michigan
Provided by Taste of Home
Time 45m
Yield 2 loaves (10 slices each).
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in 1/2 cup warm water. Add brown sugar, caraway, oil, salt and remaining water; mix well. Stir in rye flour and 1 cup all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; divide in half. Shape each half into a ball; place in 2 greased 8-in. round baking pans or ovenproof skillets. Flatten balls to a 6-in. diameter. Cover and let rise until nearly doubled, about 30 minutes. Bake at 375° for 25-30 minutes or until golden brown.
Nutrition Facts : Calories 126 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein.
RAGOUT OF VEAL WITH MUSHROOMS MARSALA
This flavorful recipe for veal was given to me by a friend years ago. I serve it on rice or egg noodles, good with either one.
Provided by MizzNezz
Categories Veal
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- On high heat brown veal in 1 T each oil and butter; set aside.
- To hot pan add remaining oil and butter.
- On med heat cook onion, mushrooms and thyme for 4 minutes.
- Add Marsala.
- Stir in soup, water, paprika, salt and pepper.
- Return veal and juices accumulated to pan.
- Reduce heat to low, cover and simmer for 1 hour,, stirring occasionally.
- Uncover and simmer for 20 minutes more, until veal is very tender and sauce has thickened to desired consistency.
Nutrition Facts : Calories 617.6, Fat 28.9, SaturatedFat 10.5, Cholesterol 154.8, Sodium 1029.6, Carbohydrate 17, Fiber 1.9, Sugar 5.6, Protein 36.8
VEAL RAGOUT
A simple dish that is great served over pasta or rice to catch all of the sauce. From Campbell's Easy Holiday Cooking.
Provided by lazyme
Categories Veal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In 4-quart Dutch oven over medium-high heat, in hot oil, cook half of the veal until browned, stirring often.
- Remove; set aside.
- Repeat with remaining veal.
- Pour off fat.
- In same Dutch oven, combine soup, water, wine, lemon juice, rosemary, pepper and garlic powder; add carrots.
- Heat to boiling.
- Return veal to Dutch oven.
- Reduce heat to low.
- Cover; cook 45 minutes, stirring occasionally.
- Uncover; add mushrooms.
- Cook 15 minutes or until slightly thickened and veal is fork-tender, stirring occasionally.
- If desired, garnish with fresh parsley.
Nutrition Facts : Calories 353, Fat 18.5, SaturatedFat 5.7, Cholesterol 139.5, Sodium 174.3, Carbohydrate 6.1, Fiber 1.6, Sugar 2.7, Protein 33.9
SLOW-COOKER BEEF GOULASH
With fall-apart beef, tomatoes and peppers in a creamy, rich stew, our slow-cooker goulash recipe couldn't be easier or more comforting
Provided by Anna Glover
Categories Main course, Supper
Time 7h25m
Number Of Ingredients 14
Steps:
- Heat the slow cooker to low and heat 2 tbsp oil in a deep frying pan over a medium heat. Season and sear the beef in batches until brown on all sides. Transfer to a plate.
- Put the remaining oil in the pan and fry the onions for 10 mins until lightly golden. Add the peppers and garlic, and fry for another 5-10 mins, then stir in the flour and all of the spices. Cook for 2 mins more, then stir in the tomato purée, tomatoes and 400ml beef stock. Season well. Bring the mixture to a simmer, then tip into the slow cooker with the seared beef. Add the remaining stock, if needed, to cover the meat completely. Cover and cook for 6-7 hrs until the beef is tender and the sauce has thickened slightly.
- Season to taste, then swirl the soured cream and most of the parsley through the stew. Scatter over the remaining parsley and some sweet smoked paprika, then serve with small roasted potatoes or brown rice, if you like.
Nutrition Facts : Calories 581 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 54 grams protein, Sodium 0.3 milligram of sodium
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VEAL GOULASH WITH PAPRIKA, CARAWAY AND FRIED CAPERS
From foodandwine.com
3/5 Total Time 2 hrs 45 mins
- In a large, enameled cast-iron casserole, melt the butter. Add the sliced onions, cover and cook over moderate heat until softened, about 5 minutes. Uncover and cook over moderately low heat, stirring occasionally, until the onions are caramelized, about 20 minutes longer.
- Stir the garlic, paprika and caraway seeds into the onion and cook for 1 minute. Add the wine and veal stock and bring to a boil. Season the veal shoulder with salt and pepper, add it to the casserole and bring to a boil. Cover and cook over low heat until very tender, 1 hour and 45 minutes. Transfer the veal to a platter, cover and keep warm.
- Transfer the sauce to a blender. Add the lemon juice, the 1/4 cup of crème fraîche and 1 teaspoon of the capers and puree until very smooth. Return the sauce to the casserole and simmer over moderately high heat until thickened, about 5 minutes. Return the meat to the sauce and cook until heated through. Keep warm.
- Meanwhile, in a medium skillet, heat 1/2 inch of vegetable oil. Add the remaining 1/2 cup of capers and fry over high heat, stirring occasionally, until crisp and browned, 3 to 4 minutes. Using a slotted spoon, transfer the capers to paper towels and let cool.
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