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