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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 5 |
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This is an easy and delicious recipe for beef ragout. It cooks slowly and smells (and tastes) wonderful! You can serve over white rice, mashed potatoes or some pasta. Ingredients:
2 cups chopped onions |
2 garlic cloves, minced |
2 tablespoons butter or 2 tablespoons margarine |
2 lbs boneless round steak, trimmed of fat and cubed |
reserved tomato juice, plus water to make 1 cup |
2 bay leaves |
pepper |
2 cups whole baby carrots |
2 cups sliced mushrooms |
1 (14 ounce) can stewed tomatoes, drained and juice reserved |
1 medium green pepper, slivered |
paprika |
seasoning salt |
1/3 cup water |
2 tablespoons flour |
Directions:
1. Sauté onion and garlic in margarine in large frying pan until onion is soft and golden. Turn into ungreased 3 quart casserole.
2. Add beef. Add tomato juice mixture, bay leaves and pepper. Stir. Cover. Bake in 325F oven for 1 1/2 hours.
3. Add next 6 ingredients. Stir. Cover. Bake for about 1 hour until beef is very tender. Remove and discard bay leaves.
4. Stir water into flour in small cup until smooth. Gradually stir into beef mixture. Cover. Bake for 15 minutes until bubbling and thickened.
5. Makes 10 cups.
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