Veal and Tomato Ragoût with Potatoes, Cinnamon, and Cream
Veal and Tomato Ragoût with Potatoes, Cinnamon, and Cream might be just the main course you are searching for. This recipe makes 6 servings with 574 calories, 46g of protein, and 27g of fat each. This recipe covers 31% of your daily requirements of vitamins and minerals. Head to the store and pick up all purpose flour, parsley, olive oil, and a few other things to make it today. To use up the cinnamon sticks you could follow this main course with the Cinnamon Ice Cream with Cinnamon Crisps as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.
Place veal in medium bowl.
Sprinkle flour over; toss to coat. Shake off excess.
Sprinkle veal with salt and pepper. Melt butter with oil in heavy large pot over high heat. Working in batches, add veal and sauté until brown on all sides, about 6 minutes per batch.
Add onions and celery to pot; sauté until vegetables begin to soften, about 5 minutes. Return veal to pot.
Add wine and bring to boil, scraping up browned bits. Boil until liquid is reduced by half, about 3 minutes. Stir in tomato sauce, 1 cup water, parsley, and cinnamon sticks; bring to boil. Reduce heat to low; cover and simmer 1 hour 15 minutes, stirring occasionally.
Stir potatoes and cream into stew; season with salt and pepper. Cover; simmer until veal and potatoes are very tender, stirring often and thinning with more water if necessary, about 1 hour. Discard cinnamon sticks and serve.