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

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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