Ragout of Beef

Ingredients

• Cut 2 pounds of the upper round of beef
• Sprinkle with salt
• and pepper
• roll them in flour.
• Put into a saucepan 2 T butter
• Add i c stock or water
• ^ t kitchen bouquet
• i carrot cut into dice
• and i T chopped onion.

Method

1. 1

   Cut beef into inch squares, season with salt and pepper, and roll in flour.

2. 2

   Brown in hot butter.

3. 3

   Add flour, stock, salt, pepper, kitchen bouquet, carrot, and onion.

4. 4

   Cover and cook slowly for 1 hour.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 51. The excerpt below is the record exactly as published.

RAGOUT OF BEEF WITH RICE BORDER SPINACH BALLS CHOCOLATE BREAD PUDDING — VANILLA SAUCE Ragout of Beef Cut 2 pounds of the upper round of beef into inch squares. Sprinkle with salt and pepper and roll them in flour. Put into a saucepan 2 T butter, drippings, or suet to cover the bottom of the pan ; when grease is hot add the meat and cook until well browned on all sides. Draw the meat to one side of the pan, add i T flour, and brown, taking care that it does not scorch. Add i c stock or water, stir until it comes to the boiling point ; then add i t salt, ^ t pepper, ^ t kitchen bouquet, i carrot cut into dice, and i T chopped onion.

Cook this with the app: pantry check, scaling, and the assistant.