Veal and Mushroom Ragout

* Exported from MasterCook *

Veal and Mushroom Ragout

Recipe By : Good Housekeeping/R. Banghart
Serving Size : 6 Preparation Time :0:00
Categories : Artichokes Mushrooms
Veal Wine
Company Dish Leeks
Microwave

Amount Measure Ingredient -- Preparation Method
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4 medium leeks ( 2 lbs.) cut into 1" crosswise -- pieces
1/4 pound thick sliced bacon
1 pound large whole mushrooms
2 pounds veal, in 2" cubes
3 tablespoons flour
1/4 cup dry vermouth
1 teaspoon salt
1/4 teaspoon pepper
9 ounce pkg. frozen artichoke hearts -- thawed
2 tablespoons chopped parsley

Two hours before serving or if doing in Microwave, 1 hour before serving:
trim leeks and cut into 1/2" rings. Rinse well and drain well. Dice bacon
and cook in 10" skillet until browned and crisp. With slotted spoon remove
bacon to paper towel. Pour off all but 1 T. fat, reserving rest. In skillet,
over Med-High heat, cook leeks until browned. With slotted spoon remove
leeks to 3 qt. casserole or Microwave casserole. In 2 T more bacon fat or
oil, cook mushrooms until browned. Remove with slotted spoon to casserole.
Leave drippings in pan. Coat veal with flour in plastic bag. Cook in
drippings over Med-High heat, 1/3 at a time until well browned. Remove as
browned to casserole. Add vermouth, salt, pepper and water to skillet. Stir
to loosen brown bits. Stir into ingredients in casserole. Cover and bake at
350 F. for 45 minutes or Microwave on High for 15 minutes. Stir several
times if doing in Microwave. Stir in artichokes, broken. Cover and bake for
15 minutes more or Microwave on Med-High for about 3 minutes. (I added a
little more water at this point to allow a little juice for serving over
rice.) Cook until all ingredients are tender. Sprinkle with chopped parsley
and drained cooked bacon bits. Posted by bobbi744@sojourn.com

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Serving Ideas : Serve with Basami rice, rolls & fruit or vegetable salad.

NOTES : Great company dish.