Veal Ragout with Mushrooms

Hi friends! Today, I’m sharing a comforting and hearty recipe: Veal Ragout with Mushrooms. This dish is perfect for a cosy dinner and is super easy to make at home. Let’s cook together!

Ingredients (Serves 4)

• 500g veal (cut into bite-sized cubes)
• 2 cups mushrooms (sliced)
• 1 medium onion (chopped)
• 2 garlic cloves (minced)
• 1 cup beef or vegetable stock
• 1/2 cup heavy cream
• 2 tablespoons olive oil
• 1 tablespoon all-purpose flour
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley (optional, for garnish)

To Serve:

• Mashed potatoes, rice, or fresh bread

Steps to Make Veal Ragout with Mushrooms

1. Prepare the veal:

• Pat the veal cubes dry with a paper towel and season with salt and pepper.

2. Brown the veal:

• Heat 2 tablespoons of olive oil in a large pot or deep pan over medium heat.
• Add the veal cubes and cook for 5-6 minutes, stirring occasionally, until they are golden brown.
• Remove the veal and set aside on a plate.

3. Sauté the onions and mushrooms:

• In the same pot, add the chopped onion and cook for 3-4 minutes until softened.
• Add the sliced mushrooms and cook for another 5 minutes until they release their moisture and turn golden.
• Stir in the minced garlic and cook for 1 minute.

4. Make the sauce:

• Sprinkle 1 tablespoon of flour over the mushrooms and onions. Stir well to coat.
• Slowly pour in the beef or vegetable stock while stirring to avoid lumps.
• Add the paprika and dried thyme. Stir to combine.

5. Simmer the ragout:

• Return the browned veal to the pot.
• Cover the pot with a lid and let it simmer on low heat for about 30-40 minutes, stirring occasionally.

6. Add the cream:

• Once the veal is tender, stir in the heavy cream and let it cook for another 5 minutes.

7. Serve:

• Taste the sauce and adjust the seasoning with salt and pepper if needed.
• Serve the veal ragout hot, garnished with fresh parsley if desired, alongside mashed potatoes, rice, or bread.

Tips for Success

• For extra flavour, add a splash of white wine when adding the stock.
• If you prefer a thicker sauce, simmer the ragout uncovered for the last 10 minutes.
• Feel free to add other vegetables, like carrots or celery, for more variety.
  
  

This Veal Ragout with Mushrooms is one of my favourite comfort foods. It’s simple, flavorful, and always a hit at the dinner table. Let me know how your ragout turns out in the comments below. 

 Happy cooking!