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.

Sauté, stirring, about 5 minutes, until vegetables are tender.

2.Add veal and garlic.

Cook, stirring, about 2 minutes, until lightly browned.

Add white and shiitake mushrooms, bay leaf, thyme, oregano, salt and pepper.

Cook, stirring, about 10 minutes, over medium heat, until mushrooms are tender.

Add tomatoes; heat to boiling; break up tomatoes with side of spoon.

3.Cover pan; turn heat to low.

Cook about 1 hour, until veal is very tender and sauce is thickened.

Season to taste.

Remove bay leaf.

Serve with polenta.

Per serving: About 150 calories, 12g protein, 22g carbohydrate, 3g fat, 18% calories from fat, 32mg cholesterol, 327mg sodium, 4g fiber.

Cooks Comments and Tips