Low Fat Veal and Mushroom Ragout Recipe

Low Fat Veal And Mushroom Ragout Recipe

Ingredients

• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1 tablespoon olive oil
• 12 ounces veal stew meat, cut in 1/2-inch pieces
• 1 garlic clove, minced
• 10 ounces white mushrooms, rinsed, quartered through stems
• 3 1/2 ounces shiitake mushrooms, stems discarded, tops diced, optional
• 1 bay leaf
• 1 pinch dried thyme
• 1 pinch dried oregano
• salt and freshly ground black pepper, to taste
• 28 ounces canned italian plum tomatoes, with juices

Method

1. In large deep skillet with tight-fitting lid, over medium-low heat, combine celery, onion and olive oil.
2. Saute, stirring, about 5 minutes, until vegetables are tender.
3. Add veal and garlic.
4. Cook, stirring, about 2 minutes, until lightly browned.
5. Add white and shiitake mushrooms, bay leaf, thyme, oregano, salt and pepper.
6. Cook, stirring, about 10 minutes, over medium heat, until mushrooms are tender.
7. Add tomatoes; heat to boiling; break up tomatoes with side of spoon.
8. Cover pan; turn heat to low.
9. Cook about 1 hour, until veal is very tender and sauce is thickened.
10. Season to taste.
11. Remove bay leaf.
12. Serve with polenta.
13. Per serving: About 150 calories, 12g protein, 22g carbohydrate, 3g fat, 18% calories from fat, 32mg cholesterol, 327mg sodium, 4g fiber

Full List of Low-Fat Recipes
Full List of Ragout Recipes