Veal and Tomato Ragoût with Potatoes, Cinnamon, and Cream

Veal and Tomato Ragoût with Potatoes, Cinnamon, and Cream
Photo by Mark Thomas

Ingredients

  • 1 ¼ pounds white-skinned potatoes
  • 2 medium onions
  • 1 cup water
  • 2 cups tomato sauce
  • 2 cinnamon sticks
  • 3 tablespoons butter
  • 3 tablespoons fresh parsley
  • + 6 more ingredients
    • ½ cup whipping cream
    • 2 celery stalks
    • 1 tablespoon olive oil
    • 2 pounds 1-inch pieces trimmed boneless veal stew meat
    • ¼ cup all purpose flour
    • 1 ¼ cups dry white wine

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. Transfer to bowl. Add onions and ...

View full recipe at Epicurious

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