Veal & mushroom ragout

Yield: 6 Servings

Ingredients:

4 md leeks ( 2 lbs.) cut into 1" : crosswise -- pieces
1/4 lb thick sliced bacon
1 lb large whole mushrooms
2 lb veal in 2" cubes
3 TB flour
1/4 c dry vermouth
1 ts salt
1/4 ts pepper
9 oz pk frozen artichoke hearts : -thawed
2 TB chopped parsley Two hours before serving or if doing in Microwave
1 hour before

Instructions:

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 Med-High 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 Med-High 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 Med-High 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 From: Robertal Banghart