Best 3 Veal And Tomato Ragoût With Potatoes Cinnamon And Cream Recipes

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Indulge in a culinary journey with our enticing Veal and Tomato Ragout with Potatoes, Cinnamon, and Cream, a harmonious blend of succulent veal, plump tomatoes, tender potatoes, and aromatic spices. This delectable dish, infused with the warmth of cinnamon and the richness of cream, promises a symphony of flavors that will tantalize your taste buds. As you embark on this culinary adventure, you'll also discover a collection of equally enticing recipes, including a hearty Beef Goulash with Spaetzle, a comforting Chicken Fricassee with Creamy Mushroom Sauce, and a delightful Mushroom and Leek Risotto that's perfect for vegetarians. Each recipe offers a unique tapestry of flavors and textures, ensuring that every bite is a delectable experience.

Here are our top 3 tried and tested recipes!

ROAST VEAL WITH ROSEMARY AND POTATOES



Roast Veal With Rosemary and Potatoes image

Provided by Moira Hodgson

Categories     dinner, one pot, roasts, main course

Time 2h30m

Yield 6 servings

Number Of Ingredients 8

1 tablespoon vegetable oil
1 5-pound loin of veal, boned, rolled, larded and tied
8 cloves garlic, unpeeled
2 pounds potatoes
1 tablespoon rosemary
Coarse salt and freshly ground pepper
1 cup veal or chicken stock
1/2 cup red wine

Steps:

  • Preheat oven to 325 degrees. Put the oil in the bottom of a large roasting pan. Place the veal in the pan with the garlic and cover with tin foil. Roast the veal for one hour, basting frequently.
  • Peel the potatoes and cut them into one-and-a-half-inch pieces. Cover with water and set aside.
  • Dry the potatoes with paper towels and after the veal has roasted for one hour, place them in the roasting pan around the veal. Sprinkle with rosemary and roast for one hour. The veal will have cooked two hours in all.
  • Remove the veal to a heated serving dish and surround with potatoes. Sprinkle with salt and pepper to taste. Pour the fat from the roasting pan and add the stock and wine. Bring to boil. Simmer for a couple of minutes until the sauce has thickened slightly. Correct seasoning and serve in a heated sauceboat.

Nutrition Facts : @context http, Calories 653, UnsaturatedFat 16 grams, Carbohydrate 31 grams, Fat 30 grams, Fiber 4 grams, Protein 58 grams, SaturatedFat 10 grams, Sodium 1387 milligrams, Sugar 2 grams, TransFat 1 gram

SPICY BEEF, YAM AND PRUNE STEW



Spicy Beef, Yam and Prune Stew image

Categories     Soup/Stew     Beef     Fruit     Tomato     Stew     Wheat/Gluten-Free     Prune     Sweet Potato/Yam     Winter     Cinnamon     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

1 pound boneless beef chuck, trimmed, cut into 1-inch pieces
1 1/2 teaspoons olive oil
1 large onion, cut into 1/2-inch pieces
1 28-ounce can Italian-style plum tomatoes
2 teaspoons minced garlic
2 whole cloves
1 bay leaf
1 cinnamon stick
2 cups 1-inch pieces peeled yams (red-skinned sweet potatoes)
8 whole pitted prunes
Chopped fresh parsley

Steps:

  • Sprinkle beef with salt and pepper. Heat oil in large (preferably nonstick) saucepan over medium-high heat. Add beef; sauté until brown on all sides, about 5 minutes. Add onion and sauté until golden, about 5 minutes. Add tomatoes with their juices, garlic, cloves, bay leaf and cinnamon stick and bring to boil. Reduce heat; cover and simmer 45 minutes.
  • Mix yams and prunes into stew. Cover and simmer until beef and yams are tender, stirring occasionally, about 45 minutes longer. Season to taste with salt and pepper. Discard cloves, bay leaf and cinnamon stick. Transfer to bowl. Sprinkle with parsley and serve.

VEAL RAGU WITH POTATO GNOCCHI



Veal Ragu with Potato Gnocchi image

The conundrum of perfect potato gnocchi: How can they be so light yet also so soulful and satiating? The accompanying veal ragu, a resonant, warming, slow-cooked variant on the classic Bolognese, was designed for a cold winter night and is worthy of your best bottle of Barbera.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 18

2 cups plus 2 teaspoons coarse salt
2 pounds russet potatoes
1 large egg, beaten
1/2 pound all-purpose flour (about 1 3/4 cups), plus more for surface
3 tablespoons extra-virgin olive oil
4 to 5 pounds veal shanks, cut 1 1/2 to 2 inches thick
Coarse salt and freshly ground pepper
1 medium onion, finely chopped
3 garlic cloves, minced (1 tablespoon)
2 tablespoons tomato paste
2 medium carrots, cut diagonally, 1/4 inch thick
1 celery stalk, cut diagonally, 1/4 inch thick
1 cup dry red wine
2 cups canned pureed tomatoes
2 cups homemade or store-bought low-sodium chicken stock
1 dried bay leaf
5 sprigs thyme
Freshly grated Parmesan cheese, for serving

Steps:

  • Make the gnocchi: Preheat oven to 375 degrees. Spread 2 cups salt on a rimmed baking sheet. Place potatoes on top of salt, and bake until tender, about 1 hour. Let cool slightly, then peel. Press potatoes through a ricer onto a clean baking sheet, and spread loosely. Let cool.
  • Turn potatoes onto a surface, shape into a mound, and form a well in the center. Pour egg into well, add remaining 2 teaspoons salt, and mix with a fork. Add flour gradually, kneading by hand until just combined.
  • On a lightly floured work surface, divide dough into 10 pieces. Roll each into a 1/2-inch-thick rope. Cut ropes into 1/2-inch pieces. Press each piece to make a depression in the center, or press gently against tines of a fork. Arrange on a lightly floured baking sheet in a single layer. Cover with plastic, and freeze for at least 1 hour (or up to 3 months).
  • Make the ragu: Reduce oven temperature to 300 degrees. Heat oil in a large Dutch oven over medium-high heat. Season veal generously with salt and pepper. Working in batches, cook until golden brown, 4 to 5 minutes per side. Transfer to a plate. Reduce heat to medium. Add onion and garlic, and cook until softened, about 4 minutes. Stir in tomato paste, and cook for 2 minutes. Add carrots and celery, and cook for 4 minutes. Stir in wine, bring to a boil, and cook for 1 minute.
  • Add browned veal, tomatoes, stock, bay leaf, and thyme. Bring to a simmer, cover, and transfer to oven. Cook until veal is very tender, 2 1/2 to 3 hours. Using a slotted spoon, transfer veal to a dish, reserving liquid. Skim fat from liquid. Discard bay leaf and thyme. Remove meat from bones, shredding into bite-size pieces. Return to pot. Season with salt and pepper.
  • Bring a large pot of salted water to a boil. Cook a few gnocchi at a time, stirring gently. Cook just until they float, 3 to 4 minutes. Transfer gnocchi to a colander to drain. Divide gnocchi among bowls, toss with ragu, and sprinkle with Parmesan.

Tips:

  • Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any scrambling later on.
  • Use Good Quality Ingredients: The quality of your ingredients will greatly impact the final dish. Use fresh, flavorful ingredients whenever possible.
  • Brown the Veal: Browning the veal adds flavor and depth to the dish. Be sure to brown the veal in batches so as not to overcrowd the pan and prevent even browning.
  • Use a Good Quality Stock: The stock you use will also greatly impact the flavor of the dish. Use a homemade stock if possible, or a high-quality store-bought stock.
  • Simmer the Ragù: Simmering the ragù for a long period of time allows the flavors to meld and develop. Be patient and let the ragù simmer for at least 1 hour, or up to 2 hours if you have the time.
  • Serve with Creamy Mashed Potatoes: Creamy mashed potatoes are the perfect accompaniment to this hearty ragù. They provide a creamy, velvety texture that contrasts nicely with the rich, savory ragù.
  • Garnish with Fresh Herbs: Fresh herbs, such as parsley or basil, add a bright, fresh flavor to the dish. Garnish the ragù with fresh herbs before serving.

Conclusion:

This veal and tomato ragout with potatoes, cinnamon, and cream is a delicious and hearty dish that is perfect for a special occasion or a weeknight meal. The combination of veal, tomatoes, potatoes, and cinnamon creates a complex and flavorful dish that is sure to please everyone at the table. Serve it with creamy mashed potatoes and a glass of red wine for a truly memorable meal.

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