2 kg of veal or beef, cut into 4 cm cubes
5 tablespoons of butter or margarine
3 tablespoons of olive oil
1 tablespoon of salt
1/2 tablespoon of thyme
1/2 tablespoon of oregano
1/4 teaspoon of black pepper
3 tablespoons of wheat flour
2 chopped onions
1 xícara of tomatoes, peeled and seeded, cut into cubes
1 tablespoon of garlic paste
1 tablespoon of tomato paste
1/2 tablespoon of salt
1/2 tablespoon of bay leaves
2 cups of beef broth
2 cups of chicken broth
250 g of fresh mushrooms, sliced or canned (optional)
18 white onions, small
3 bunches of carrots, peeled and chopped
6 white turnips, peeled and chopped
500 g of broad beans
500 g of green peas
Chopped parsley
1 kg of peeled potatoes
2 kg of veal or beef, cut into 4 cm cubes
5 tablespoons of butter or margarine
3 tablespoons of olive oil
1 tablespoon of salt
1/2 tablespoon of thyme
1/2 tablespoon of oregano
1/4 teaspoon of black pepper
3 tablespoons of wheat flour
2 chopped onions
1 xícara of tomatoes, peeled and seeded, cut into cubes
1 tablespoon of garlic paste
1 tablespoon of tomato paste
1/2 tablespoon of salt
1/2 tablespoon of bay leaves
2 cups of beef broth
2 cups of chicken broth
250 g of fresh mushrooms, sliced or canned (optional)
18 white onions, small
3 bunches of carrots, peeled and chopped
6 white turnips, peeled and chopped
500 g of broad beans
500 g of green peas
Chopped parsley
1 kg of peeled potatoes
Dry the veal with paper towels and cut into 4 cm cubes
Fry it in a pan with 2 tablespoons of olive oil and 2 tablespoons of butter or margarine, until browned on all sides
Place the fried veal in a large baking dish, season with salt, thyme, oregano, and black pepper
Season the veal with flour, mixing well
Heat the oven to 220° (400°F)
Place the baking dish in the oven and stir the veal once, to brown the flour
Let it cook for 20 minutes
Fry the onions in a pan with 1 tablespoon of butter or margarine and 1 tablespoon of olive oil until caramelized
Add the tomatoes, garlic paste, tomato paste, salt, bay leaves, and black pepper to taste
Let it simmer for 10 minutes and place it over the veal in the baking dish
Add the beef broth and chicken broth to the baking dish and bake at moderate heat (160°) for 1 1/2 hours or until the veal is tender
Remove the ragu from the oven and let it cool
Strain the liquid and discard any excess fat
Fry the mushrooms in 2 tablespoons of butter or margarine, place the veal back in the baking dish, and spread the mushrooms on top
Add the reduced liquid, cover the baking dish, and return to moderate heat (160°) for 30 minutes or until hot
Refry the small onions in butter or margarine
Cook the carrots, turnips, broad beans, and green peas separately with more butter or margarine
Assemble the ragu by placing it in a large serving dish, topping it with the vegetables, excluding the green peas which should be scattered over the veal
Garnish with chopped parsley and serve with boiled potatoes.
