Veal and Tomato Ragoût with Potatoes, Cinnamon, and Cream

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

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network