Beef Ragout

Ingredients

• Wipe three pounds from the flank or round
• Brown four tablespoons butter
• add four tablespoons flour
• add one and one half cups stock or water
• one half cup of carrot
• one half cup of onion

Method

1. 1

   Cut beef into small cubes, dredge with salt, pepper, and flour.

2. 2

   Brown meat in hot frying pan, then remove to kettle.

3. 3

   Brown butter, add flour, continue browning, then add stock or water, carrot, onion, and season.

4. 4

   Simmer for one and one half hours.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 32. The excerpt below is the record exactly as published.

Beef Ragout Wipe three pounds from the flank or round. Cut into small cubes; dredge with salt, pepper and flour. Brown meat in hot frying pan, being careful to avoid burning. MEATS 81 Remove meat to kettle with close-fitting cover. Brown four tablespoons butter; add four tablespoons flour, and continue browning; add one and one half cups stock or' wate

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