Veal Mushroom Ragout with Pasta
Ingredients (10 servings)
| Amount | Measure | Name |
|---|---|---|
| Olive oil , as needed | ||
| 1.30 | lb | Mushrooms, domestic , caps |
| 8.00 | lb | Veal stew meat , cut into 1-1/2 inch pieces |
| 5.00 | cup | Onions , chopped |
| 3.00 | oz | All-purpose flour (3 to 3-1/2 oz) |
| 2.50 | qt | Knorr Ultimate Low Sodium Roasted Chicken Base 6 x 1 Lb , prepared |
| 2.00 | lb | Fettuccine |
| Tomato concasse , to garnish | ||
| 1.00 | cup | Parsley , chopped, to garnish |
Preparation
1. Preheat oven to 350˚ F.
2. Heat oil and sauté mushrooms for 8 to 9 minutes or until brown. Remove and set aside.
3. In same pan adding more oil if necessary sauté veal until light brown. Remove and set aside.
4. In same pan sauté onions until transparent, about 6 minutes. Sprinkle with flour and cook for 1 minute stirring constantly. Add prepared Knorr Ultimate LS Chicken Base and bring to a simmer, add veal and pour mixture into a roasting pan.
5. Bake in oven uncovered for about 1 1/2 hour. Stir in mushrooms and bake for an aditional 10 minutes.
6. Cook fettuccine al dente.
To Serve: Place pasta in plate and top with veal mushroom ragout. Garnish with tomato concasse and parsley.
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