Beef Ragout
- 2 lbs lean beef
- 1 tsp salt
- 1/2 tsp pepper
- 1 Tbsp butter
- 2 onions
- 1 Tbsp flour
- 1 cup boiling water
Cut the beef into 1 1/2 inch pieces. Season with pepper and salt.
Put the butter and onions in a saucepan. Cook for a few minutes (be patient, you rascal). Add the meat and seasoning. Cover and cook over a slow fire for 2 1/2 hours, adding a little boiling water if the gravy gets too brown.
When the meat is tender, dust with flour. Add a cup of boiling water and cook slowly for approximately ten minutes (be patient, you rascal).
A French recipe.
Put the butter and onions in a saucepan. Cook for a few minutes (be patient, you rascal). Add the meat and seasoning. Cover and cook over a slow fire for 2 1/2 hours, adding a little boiling water if the gravy gets too brown.
When the meat is tender, dust with flour. Add a cup of boiling water and cook slowly for approximately ten minutes (be patient, you rascal).
A French recipe.
Submitted by May 24, 2010
15 min
30 min
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