Veal ragout
50 min
Temperature:
Hot
Allergens:
Ingredients for 5 portions
Calculate portions
Chuck
1.0 kg
Table salt
10.0 g
Ground black pepper
0.5 g
High oleic oil
0.15 l
Garlic, bulb
0.9 ud
Onion
0.1 kg
White stock
0.5 l
Tomato sauce
0.15 l
Creamed corn
0.0 kg
Carrots
0.125 kg
Sliced mushroom, can
0.1 kg
Frozen peas
0.05 kg
Bell pepper
0.05 kg
Potatoes
0.35 kg
Elaboration
- Remove all the fat and nerves from the meat and cut it into 2 cm cubes.
For this recipe, the following elaborations are needed:
- White stock
- Tomato sauce
- For the garnish:
- Dice the carrots and cook together with the peas, previously boiled or steamed.
- Peel the potatoes, cut them into 2 cm cubes and fry.
- Lastly gently fry the bell pepper with a little garlic and oil.
For the ragout:
- Season and lightly flour the meat.
- Sauté the meat and place in a pressure cooker with the vegetables (garlic, carrots and onion cut into brunoise).
- Add the wine, cover and leave to sweat on a low heat.
- Add the stock slightly covering the meat.
- Cook until the meat is tender, (approx. 20 minutes.)
- Add the mushrooms and bell peppers, and allow to cook for a further 5 minutes.
- Add the tomato sauce to give colour and to enhance the flavour.
- Add salt and thicken the sauce if desired, (with corn starch).
- Lastly, add the carrots, peas, potatoes and mushrooms.
Nutritional information (1 portion)
Energy
942.53
kcal
Carbohydrates
25.67
g
Proteins
37.87
g
Lipids
73.76
g
Fiber
7.63
g
Saturates
19.71
g
Monounsaturated fatty acids
43.56
g
Polyunsaturated fatty acids
6.44
g
Cholesterol
130.16
mg
Calcium
161.57
mg
Iron
6.71
mg
Zinc
7.29
mg
Vitamin A
533.68
ug
Vitamin C
55.49
g
Folic acid
124.58
ug
Salt (Sodium)
960.62
mg
Sugars
11.54
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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