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  • Beef And Mushroom Ragout (Dj/Hr)

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    Beef And Mushroom Ragout (Dj/Hr)
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 c. Veal stock
    • 2 Tbsp. Vegetable oil
    • 2 ounce Beef tenderloin scraps, cut into 3/4 by 1 1/2-inch strips
    • 1/2 lb White button mushrooms, sliced
    • 1 tsp Dijonstyle mustard
    • 3 Tbsp. Heavy cream
    • 1/2 tsp Salt Freshly grnd black pepper
    • 4 x Scallions, white and green parts only, sliced 1/4 inch thick on the diagonal Spatzle, see recipe

    Directions

    1. In a medium saucepan, bring the veal stock to a simmer and reduce it to 1/4 of its original volume, till 1 c. of syrupy liquid remains
    2. (this may take up to 45 min). Set aside.
    3. Prepare the spatzle as directed in the above recipe.
    4. Heat a large heavy skillet over high heat till it is very warm, and add in the vegetable oil. Saute/fry the beef strips, tossing frequently, for 2 min, or possibly till seared. Add in the mushrooms and cook for 3 to 4 min more, tossing, till they give up their liquid. Add in the mustard, cream, salt, a generous amount of pepper, and the reduced veal stock. Stir to mix thoroughly and remove from the heat.
    5. Make a bed of the spatzle in each of 6 shallow heated bowls, top with a generous spoonful of the ragout and lots of sauce, and sprinkle a few scallions over each.
    6. Yield: 6 servings

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