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Add a photoServings: 12
Ingredients
- 9 tbsp. unsalted butter
- 12 ounce. fresh mushrooms, sliced
- 4 1/2 lbs. boneless veal stew meat, trimmed, cut into 1 1/2 inch cubes
- 3 c. minced onions
- 4 1/2 tbsp. all-purpose flour
- 5 c. chicken stock or possibly canned broth
- 6 tbsp. minced fresh dill
- 1 pound fresh fettucini
- 3 tbsp. unsalted butter
- Nutmeg
- Salt & freshly grnd pepper
- Minced tomatoes
- Fresh dill sprigs
Directions
- Heat 6 Tbsp. butter in heavy large Dutch oven over medium-high heat. Add in mushrooms and saute/fry till golden, about 8 min. Transfer using slotted spoon to small bowl. Add in remaining 3 Tbsp. butter to pan. Divide veal into 3 batches. Cook 1 batch till lightly browned, stirring frequently, about 5 min. Transfer using slotted spoon to large bowl.
- Repeat with remaining veal. Add in onions to pan. Cook till translucent/soft, stirring occasionally, about 6 min. Add in flour and cook, stirring, about 1 minute. Add in stock and bring to simmer. Return veal and any accumulated juices to pan. Bake uncovered till veal is very tender, about 1 3/4 hrs. Stir in mushrooms and continue to bake 15 min. (Can be prepared 1 day ahead. Cold. Cover and chill. Bring ragout to simmer before continuing.)
- Cook pasta in large pot of boiling water till just tender but still hard to bite. Drain. Toss with butter to coat. Stir dill into ragout. Season with nutmeg, salt and pepper. Divide pasta among plates; top with ragout. Garnish with tomatoes and dill sprigs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 228g | |
| Recipe makes 12 servings | |
| Calories 282 | |
| Calories from Fat 108 | 38% |
| Total Fat 12.37g | 15% |
| Saturated Fat 7.46g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 163mg | 7% |
| Potassium 338mg | 10% |
| Total Carbs 35.58g | 9% |
| Dietary Fiber 2.7g | 9% |
| Sugars 3.3g | 2% |
| Protein 7.69g | 12% |
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