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RAGOÛT OF VEAL

RAGOÛT OF VEAL


900 ml pie veal, trimmed and cubed

45 ml seasoned flour

75 ml vegetable oil

175 lean bacon rashers, rinded and roughly chopped

16 button onions, skinned

397 g (14 oz) can tomatoes, drained

150 ml dry white wine

2.5 ml (1/2 level tsp) paprika

salt and pepper

112 g (4 oz) packet frozen peas

45 ml soured cream

chopped fresh parsley, to garnish


  1. Toss the veal in the flour and quickly fry in the oil. Transfer to a large casserole.

  2. Add the bacon and onions to the pan and fry for 3 minutes. Transfer to the casserole.

  3. Add the tomatoes to the casserole with the wine, paprika and seasoning.

  4. Cover and cook in the oven at 150°C mark 2 for about 2 ½ hours. About 20 minutes before cooking is finished, stir in the peas and return to the oven.

  5. Swirl the soured cream into the sauce and sprinkle with parsley just before serving.
    Serves 6 – 8 


RAGOÛT OF VEAL

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