Ragout of Beef

Amy Herald

By
@Meave

This recipe comes from the 1941 New American Cook Book. Its very tasty. I like to add some fresh chopped parsley to it. In the picture I've used parsnips as well as carrots. I serve it over hot cooked white rice.


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Comments:

Serves:

4-6

Prep:

15 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

2 lb
beef
1/2 c
all purpose flour
1 1/2 tsp
salt
1/4 tsp
pepper
2 Tbsp
butter or fat
1 Tbsp
all purpose flour
1
diced carrot
1
diced onion
1 Tbsp
worcestershire sauce

Directions Step-By-Step

1
Wipe meat with a cold, damp cloth and cut into small cubes.
2
Sprinkle with half the salt and pepper and roll in 1/2 cup flour.
3
Melt butter in a saucepan. Add meat and brown it well.
4
Stir in 1 Tbsp. flour.
5
Add 1 cup boiling water.
6
Bring to boiling point, stirring constantly. Add balance of salt and pepper, carrot and onion.
7
Cover tightly and let simmer 1 hour.
8
Add Worcestershire sauce and serve hot.

About this Recipe

Course/Dish: Beef, Beef Soups
Main Ingredient: Beef
Regional Style: French