Ragout of Veal with Mushrooms Marsala
Indulge in the rich, savory flavors of this Ragout of Veal with Mushrooms Marsala, a comforting classic that combines tender veal, earthy mushrooms, and the deep, caramelized sweetness of Marsala wine. This dish features melt-in-your-mouth veal shoulder seared to golden perfection, slow-simmered with shallots, garlic, and fresh thyme in a luscious broth enriched with cream. The addition of sautéed cremini mushrooms and a splash of Marsala creates a harmonious balance of umami and brightness in every bite. Whether served over creamy mashed potatoes, buttery polenta, or alongside crusty artisan bread, this elegant ragout is the perfect choice for a hearty dinner or an impressive centerpiece for special occasions. Embrace the art of slow cooking and let your kitchen fill with irresistible aromas as this luxurious dish comes together.
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Recipe Information
Ingredients
- 900 grams Veal shoulder or stew meat
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 4 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Butter, unsalted
- 2 pieces Shallots, finely chopped
- 3 pieces Garlic cloves, minced
- 250 grams Cremini or button mushrooms, sliced
- 200 milliliters Marsala wine
- 500 milliliters Chicken or veal stock
- 3 pieces Fresh thyme sprigs
- 1 piece Bay leaf
- 100 milliliters Heavy cream
- 2 tablespoons Fresh parsley, chopped
Instructions
Pat the veal cubes dry with paper towels. Season them with salt and black pepper, then dust lightly with all-purpose flour, shaking off any excess.
In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil and butter over medium-high heat until hot. Sear the veal pieces in batches, cooking them for 3-4 minutes per side until golden brown. Remove the veal from the pan and set aside on a plate.
Reduce the heat to medium and add the finely chopped shallots and minced garlic to the pan. Sauté for 2-3 minutes, stirring frequently, until softened and fragrant.
Add the sliced mushrooms to the pan and cook for another 5-6 minutes, stirring occasionally, until they release their liquid and start to brown.
Pour in the Marsala wine, scraping the bottom of the pan with a wooden spoon to deglaze and incorporate any browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.
Return the veal to the pan, then add the chicken or veal stock, thyme sprigs, and bay leaf. Bring the mixture to a gentle simmer.
Cover the pan with a lid and reduce the heat to low. Let the ragout cook for 60-70 minutes, stirring occasionally, until the veal is tender and the sauce has thickened slightly.
Stir in the heavy cream and let the ragout simmer for another 5 minutes. Remove and discard the thyme sprigs and bay leaf.
Taste and adjust seasoning with additional salt and pepper, if needed.
Sprinkle the dish with chopped fresh parsley before serving. Enjoy with mashed potatoes, polenta, or crusty bread.
Nutrition Facts
Calories |
761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 834 mg | 36% | |
| Total Carbohydrate | 19.4 g | 7% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 8.1 g | ||
| Protein | 65.7 g | 131% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 72 mg | 6% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1159 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
