Veal Ragout
This recipe was kindly contributed by the Ambassador of Slovakia in Addis Ababa, Mr. Drahomír Štos.
- 750 g of bone-free veal (e.g. shoulder)
- about 10 tiny onions or small shallots
- 1 garlic clove
- 1 twig of sage
- 2 tbsp. vegetable oil
- 1 tbsp. butter
- 1 tbsp. tomato paste
- 400 ml calf broth
- juice and grated peel from half a lemon
- salt
- freshly ground black pepper
Wash the veal and cut it into cubes, cut the onions and garlic into small pieces. Heat the oil and butter in a stew pot. Add the chopped meat and fry on all sides until it browns. Then add the garlic, onions, sage and tomato paste. Roast briefly while stirring. Season with salt and pepper. Add the meat broth, lemon juice and grated peel. Cover and simmer on low heat for about 60-70 mins. Season the ragout with salt and pepper according to your taste. It can be served with pasta, steamed rice, boiled potatoes or simply with bread.
Wash the veal and cut it into cubes, cut the onions and garlic into small pieces.
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