Name: Ragout of veal and mushrooms
Cook time: 90 min
Total time: 90 min
Yield: 6
Ingredients: 1.5 kilogram diced veal; plain flour; 20 gram butter; 1 1/2 tablespoon olive oil; 1 leek (350g), chopped finely; 2 clove garlic, crushed; 1 cup (250ml) dry white wine; 1 litre (4 cups) water; 2 tablespoon tomato paste; 1 teaspoon ground black pepper; 300 gram button mushrooms, sliced thinly; 1/3 cup (80ml) cream

Ragout of veal and mushrooms

A French main-dish stew with tender veal and creamy mushrooms from Australian Women's Weekly.

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Serves 6

Cook

1H 30M

Ingredients

1.5 kilogram diced veal

plain flour

20 gram butter

1 1/2 tablespoon olive oil

1 leek (350g), chopped finely

2 clove garlic, crushed

1 cup (250ml) dry white wine

1 litre (4 cups) water

2 tablespoon tomato paste

1 teaspoon ground black pepper

300 gram button mushrooms, sliced thinly

1/3 cup (80ml) cream

Method

1.Toss veal in flour; shake away excess flour. Heat butter and oil in large saucepan; cook veal, in batches, until browned lightly. Drain on absorbent paper.

2.Add leek and garlic to pan; cook, covered, until leek is soft. Add wine; cook, stirring, until liquid reduce by a half.

3.Return veal to pan. Add the water, paste and pepper; simmer, covered, 30 minutes.

4.Add mushrooms; simmer, uncovered, about 20 minutes or until liquid has thickened slightly. Stir in cream just before serving.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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