|
|
Beef Ragout
Created by admin, Tuesday, 01 May 2007
Description
4 to 6 ServingsIngredients
3 tablespoons butter flavor crisco
1 cup thinly sliced celery
1/2 cup chopped onion
1-1/2 to 2 pounds beef boneless round steak, cut into 1 inch pieces
2 cans (16 ounces each) whole tomatoes, undrained and cut up
1 can (6 ounces) tomato paste
1 tablespoon red wine vinegar
1 tablespoon packed brown sugar
2 teaspoons dried parsley flakes
1 teaspoon paprika
1/2 teaspoon dried oregano leaves
1/2 teaspoon garlic salt
1/4 teaspoon caraway seed
1/8 teaspoon cayenne
1 bay leaf, optional
hot cooked rice or egg noodles
1 cup thinly sliced celery
1/2 cup chopped onion
1-1/2 to 2 pounds beef boneless round steak, cut into 1 inch pieces
2 cans (16 ounces each) whole tomatoes, undrained and cut up
1 can (6 ounces) tomato paste
1 tablespoon red wine vinegar
1 tablespoon packed brown sugar
2 teaspoons dried parsley flakes
1 teaspoon paprika
1/2 teaspoon dried oregano leaves
1/2 teaspoon garlic salt
1/4 teaspoon caraway seed
1/8 teaspoon cayenne
1 bay leaf, optional
hot cooked rice or egg noodles
Methods/steps
In Dutch oven melt Butter Flavor Crisco. Add celery and onion. Cook and stir over medium heat until tender. Add beef. Brown over medium-high heat. Stir in tomatoes, tomato paste, wine vinegar, brown sugar, parsley flakes, paprika, oregano, garlic salt, caraway seed, cayenne and bay leaf. Heat to boiling. Reduce heat. Cover and simmer for 2 to 2-1/2 hours, or until beef is tender, stirring occasionally. Remove bay leaf. Serve over rice or egg noodles.
Reviews
Copyright ©2006- 2008 Recipes Are Fun - Resources