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Beef Ragout with Tomato

  • 3 cups leftover roast beef, cut into 1/2-inch cubes
  • 1 1/2 cups tomato pulp
  • 1 Tbsp butter
  • 1 tsp onion juice
  • Salt
  • Pepper
Cook the tomatoes for half an hour and then push them through a potato ricer.

Reheat the tomatoes. Add butter and seasoning. Lastly, add the beef. Let it simply heat, not boil. Serve.
Submitted by Tess M May 29, 2010 15 min 30 min 45 min

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