on your browser
to print this recipe.
Veal and Artichoke Ragout – from Jennifer
3T flour ( I used ½ regular and ½ soy flour)
½ tsp. salt
½ tsp. dried basil
½ tsp. dried rosemary
¼ tsp. pepper
2 lbs. boneless veal stew meat cut into 1 inch cubes
¼ c vegetable oil, divided
½ lb. fresh mushrooms, sliced (I used about 1/2-2/3 this amount)
8 oz. chicken broth
1 cup Chablis
14 oz artichoke hearts, drained, quartered
Combine: first 6 ingredients in a bowl or ziploc bag: add veal, tossing to coat
Heat: 2T oil in a Dutch oven over medium heat; add half of veal. Cook until browned, stirring often. Remove veal. Repeat procedure with remaining oil and veal, reserving remaining flour mixture. Remove veal and set aside.
Add: Mushroom to Dutch oven and cook until tender, stirring often. Stir in reserved flour mixture; cook 1 minute, stirring constantly. Stir in chicken broth, wine, and veal.
Bring: to a boil. Cover, reduce heat, and simmer 1 hour. Add: Artichokes; cover and cook 10 to 15 minutes, stirring occasionally.
Yield: 6 cups. Three servings = two cups each serving.
Mushrooms and artichoke hearts provide the bulk of the carbs.