Ragout of Veal
Ragout of Veal might be a good recipe to expand your main course recipe box. This dairy free recipe serves 2. One portion of this dish contains around 55g of protein, 25g of fat, and a total of 599 calories. If you have bay leaves, leeks, mushrooms, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
Trim fat from veal; cut veal into 1-inch cubes.
Combine flour and pepper in a shallow dish; dredge veal in flour mixture. Coat a medium nonstick skillet with cooking spray; add 1/2 teaspoon olive oil.
Place over medium-high heat until hot.
Add veal; cook until browned on all sides, stirring frequently.
Drain and pat dry with paper towels. Wipe drippings from skillet with a paper towel.
Add beef broth and vermouth to skillet; bring to a boil.
Add veal, leeks, and next 4 ingredients. Cover, reduce heat, and simmer 1 hour.Coat a small nonstick skillet with cooking spray; add remaining 1/2 teaspoon oil.
Place over medium-high heat until hot.
Add mushrooms; saute 4 minutes or until tender.
Add parsley, olives, and salt; stir well.
Add mushroom mixture to veal; cook, covered, 15 minutes or until veal is tender.
Remove and discard bay leaves.