Veal Ragout
Prep time: 10 minutes
Cooking time: 79 minutes
Total time: 89 minutes
Nutrition Per Serving
Calories: 439
Carbohydrates: 54.3g
Protein: 36.1g
Fat: 7.2g
Cholesterol: 120mg
Sodium: 325mg
Exchanges
Starch: 3
Vegetable: 2
Fruit: 2
Meat: 3
Fat: 3
Milk: 3
- 2 1/2 lb
- lean boneless veal sirloin tip roast
- 1 1/2 tsp
- paprika
- 1/2 tsp
- freshly ground pepper
- 1
- vegetable cooking spray
- 1 Tbl
- olive oil, divided
- 2 1/2 cup
- sliced leeks (about 3 large leeks)
- 3 clove
- garlic, minced
- 1/3 cup
- all-purpose flour
- 1 1/2 cup
- dry vermouth
- 2
- (14 ¼-ounce) cans no-salt-added chicken broth
- 2 tsp
- dried thyme
- 2
- bay leaves
- 1 lb
- carrots, scraped and cut into 2-inch-long strips
- 1/2 tsp
- salt
- 8 cup
- cooked fettuccine (cooked without salt or fat)
- 2 Tbl
- chopped, fresh thyme
- Trim fat from veal; cut veal into 1-inch cubes. Sprinkle paprika and pepper over veal. Coat an Dutch oven with cooking spray; add 1 teaspoon oil. Place over medium-high heat until hot. Add half of veal; cook until browned on all sides, stirring often. Transfer to a bowl; set aside. Repeat with 1 teaspoon oil and remaining veal. Wipe drippings from Dutch oven with a paper towel.
- Add remaining 1 teaspoon oil to Dutch oven, and place over medium-high heat until hot. Add leeks and garlic; sauté 3 to 5 minutes. Return veal to Dutch oven; sprinkle with flour. Cook, stirring constantly for 1 minute. Stir in vermouth and next 3 ingredients. Bring to a boil; cover and bake at 350¼ for 30 minutes.
- Add carrots and salt to veal mixture. Bake, uncovered, 35 to 45 minutes or until veal and carrots are tender. Remove and discard bay leaves. Serve over pasta; sprinkle with chopped thyme.
