Vegetables > Artichokes >
| | Veal & Artichoke Ragout
3 tablespoons of all purpose flour
1 teaspoon of paprika
1/2 teaspoon of salt
1/2 teaspoon of dried basil
1/2 teaspoon of dried rosemary
1/4 teaspoon of pepper
2 pounds of lean boneless veal stew meat, cut into 1 inch cubes
1/4 cup of vegetable oil, divided
1/2 pound of fresh mushrooms, sliced
one 14 1/2 ounce can of ready to serve chicken broth
1 cup Chablis or other dry white wine
one 14 ounce can of artichoke hearts, drained and quartered
Hot cooked noodles
Combine the first 6 ingredients in a bowl or zip top plastic bag; add veal, tossing to coat. Set aside.
Heat 2 tablespoons of 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 mushrooms 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. Serve in individual bowls over noodles. 6 cups
|
|
| |
|
Basic-Recipes.com
| 
|