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Veal And Mushroom Ragout

main dishes, veal

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 peppe; to taste
28 ounces canned italian plum tomatoes; with juices

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.

Busted by Gail Shermeyer <>

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Contributor: Lose Weight & Stay Fit, Woman's Day V7#5

Yield: 6 servings

Preparation Time: 1:40

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