Recipe - Veal And Mushroom Ragout

4 md Leeks ( 2 lbs.) cut into 1"
crosswise; pieces
One fourth pound Thick cut or sliced up bacon
1 pound Large whole mushrooms
2 pound Veal, in 2" cubes
3 tablespoon Flour
One fourth cup Dry vermouth
1 teaspoon Salt
One fourth teaspoon Pepper
9 ounce Frozen artichoke hearts;
thawed
2 tablespoon Chopped parsley

Two hours before serving or if doing in Microwave, 1 hour before serving:
trim leeks and cut into 1/2" rings. Rinse well and drain well. Dice bacon
and cook in 10" skillet until browned and crisp. With slotted spoon remove
bacon to paper towel. Pour off all but 1 T. fat, reserving rest. In
skillet, over MedHigh heat, cook leeks until browned. With slotted spoon
remove leeks to 3 qt. casserole or Microwave casserole. In 2 T more bacon
fat or oil, cook mushrooms until browned. Remove with slotted spoon to
casserole. Leave drippings in pan. Coat veal with flour in plastic bag.
Cook in drippings over MedHigh heat, 1/3 at a time until well browned.
Remove as browned to casserole. Add vermouth, salt, pepper and water to
skillet. Stir to loosen brown bits. Stir into ingredients in casserole.
Cover and bake at 350 F. for 45 minutes or Microwave on High for 15
minutes. Stir several times if doing in Microwave. Stir in artichokes,
broken. Cover and bake for 15 minutes more or Microwave on MedHigh for
about 3 minutes. (I added a little more water at this point to allow a
little juice for serving over rice.) Cook until all ingredients are tender.
Sprinkle with chopped parsley and drained cooked bacon bits. Posted by
bobbi744@sojourn.com
Recipe By : Good Housekeeping/R. Banghart

Posted to MCRecipe Digest V1 #242

Date: Sat, 12 Oct 1996 14:46:32 0400

From: Robertal Banghart bobbi744@sojourn.com

Serving Ideas : Serve with Basami rice, rolls & fruit or vegetable salad.

NOTES : Great company dish.