Veal Ragout with Pistachios
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 800 g veal, preferably from the knuckle
- 2 tablespoon olive oil
- 50 g butter
- 200 g pistachios, peeled
- 4 shallot (s)
- 4 tomato (s)
- 4 red pepper (s)
- 200 g mushrooms
- 1 tablespoon flour
- 1 tablespoon paprika pulp
- 4 g mastic, special dried tree resin
- 1 teaspoon thyme
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the veal into 1 cm cubes. Peel and dice tomatoes, shallots and peppers. Tour the mushrooms and cut them into eighths. If you can`t get peeled pistachios, briefly blanch the unpeeled nuts, then the skin can be easily removed.
- First fry the veal in olive oil and butter for ten minutes on all sides, stirring constantly. Then add the shallots and sweat for another ten minutes. Add the mushrooms, tomatoes and peppers and cook for five minutes. Dust with flour, mix in the paprika pulp, stir and fry a little. Pour in enough water to just cover the ragout. Bring to a boil. Add the crushed mastic and thyme and let simmer for ten minutes. The meat should be soft by now. If not yet, extend the cooking time accordingly. Finally, add the pistachios to the ragout. Cover and let simmer for ten minutes and season with salt and pepper.
- Best served with rice.
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