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.
Other recipes
From mains to sides, and from desserts to snacks: our Ambassadorial community has the perfect recipe for every occasion. Check out all the recipes in our diverse collection and discover how our Ambassadors cook their favourite dishes!
Afelia (Pork with Red Wine and Spices)
Afelia is a traditional Cypriot dish of small pieces of fried pork meat cooked in red dry wine and coriander. It is usually accompanied by bulgur pilaf. This recipe was ...
- Difficulty
Orange – Nigella Religieuse, served with Abesh Eweha
This recipe, incorporating Ethiopian traditional ingredients to a French dessert recipe, was created jointly by Ethiopian chef Yohanis and the Ambassador of France to Ethiopia, Frédéric Bontems. They came together ...
- Difficulty
Gitoki and Sambaza (Vegetable and Fruit Stew & Fish)
This Rwandan dish uses traditional locally grown ingredients. The dish called Gitoki is made using various local vegetables, fruit and spices. The essential ingredient is green banana, which plays an ...
- Difficulty
