Ragout of veal and mushrooms

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Ingredients: 
  • 1.5kg diced veal
  • Plain flour
  • 20g butter
  • 1 ½ tablespoon olive oil
  • 1 medium leek (350g), chopped finely
  • 2 cloves garlic, crushed
  • 1 cup (250ml) dry white wine
  • 1 litre (4 cups) water
  • 2 tablespoons tomato paste
  • 1 teaspoon ground black pepper
  • 300g button mushrooms, sliced thinly
  • 1/3 cup (80ml) cream
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Preparation: 

Preparation time 15 minutes, cooking time 1 hour 15 minutes.

 

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 reduces 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.

Serves 6, per serving 19.5g fat, 1946kj