ragout of beef
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.
prep time
15 Min
cook time
1 Hr
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 2 pounds beef
- 1/2 cup all purpose flour
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 2 tablespoons butter or fat
- 1 tablespoon all purpose flour
- 1 - diced carrot
- 1 - diced onion
- 1 tablespoon worcestershire sauce
How To Make ragout of beef
-
Step 1Wipe meat with a cold, damp cloth and cut into small cubes.
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Step 2Sprinkle with half the salt and pepper and roll in 1/2 cup flour.
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Step 3Melt butter in a saucepan. Add meat and brown it well.
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Step 4Stir in 1 Tbsp. flour.
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Step 5Add 1 cup boiling water.
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Step 6Bring to boiling point, stirring constantly. Add balance of salt and pepper, carrot and onion.
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Step 7Cover tightly and let simmer 1 hour.
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Step 8Add Worcestershire sauce and serve hot.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Beef
Category:
Beef Soups
Culture:
French
Keyword:
#Onion
Keyword:
#Carrots
Keyword:
#ragout
Keyword:
#Ragout of Beef
Ingredient:
Beef
Method:
Stove Top
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