Ragout of Beef

Ingredients

• 3 lbs. brisket of veal or beef
• 2 carrots
• 2 large onions
• 2 pints boiling water
• 1/2 can of tomatoes
• 1 clove of garlic
• 1 tablespoon flour
• 1 tablespoon lard
• 1 bayleaf
• Sweet herbs, salt and pepper to taste

Method

1. 1

   Cut meat into 2-inch pieces, season and fry in hot lard until browned.

2. 2

   Add chopped onions, carrots, and minced garlic.

3. 3

   When all is brown, add sifted flour.

4. 4

   Let this brown, then add boiling water, tomatoes, and vinegar.

5. 5

   Let simmer for 1.5 hours or until meat is tender.

6. 6

   Serve hot with crisp pastry or strips of fried cornmeal mush.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 28. The excerpt below is the record exactly as published.

Ragout of Beef. 3 lbs. brisket of veal or beef. 2 carrots. 2 large onions. 2 pints boiling water. J/2 can of tomatoes. 1 clove of garlic. 1 tablespoon flour. 1 tablespoon lard. 1 bayleaf. Sweet herbs, salt and pepper to taste

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