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Ragout of Veal
Ragout of Veal

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Serves: 4
375g / 12 oz veal fillet or pork loin
10ml / 2 tsp olive oil
10-12 tiny onions, kept whole
1 yellow pepper, seeded and cut into eights
1 red, seeded and cut into eights
3 tomatoes, peeled and quartered
4 fresh basil sprigs
30ml / 2 tsp dry martini or sherry
salt and black pepper

Trim off any fat and cut the veal into cubes. Heat the oil in a frying pan and gently stir-fry the veal and onions until browned.

After a couple of minutes, add the peppers and tomatoes. Continue stir-frying for another 4-5 minutes.

Add half the basil leaves, roughly chopped (keep some for garnish), the martiny or sherry, and seasoning. Cook stirring frenquently, for another 10 minutes, or until the meat is tender.

Sprinkle with the remaining basil leaves and serve hot.

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