Ragout of beef

Ragout of beef

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
45g butter
1 onion, chopped
1 garlic clove
1kg beef shin, cut into large cubes
1 teaspoon paprika
salt and freshly ground black pepper
2 large tomatoes, peeled and chopped
15g dried continental mushrooms
250ml water
140g celery, diced
3 tablespoons Beurre manié

Method

  1. Heat butter in a large frying pan. Add onion and garlic and sauté until onion is translucent. Discard garlic. Add meat, paprika, salt and pepper. Cook over moderate heat, stirring, until meat is browned. Add tomatoes. Cover and simmer very gently for 1 hour. Meanwhile, soak mushrooms in water for 15 minutes. Boil for 3 minutes in their soaking liquid. Add celery to frying pan and cook for 15 minutes, then add mushrooms and their liquid and continue to simmer gently until meat is tender. The total cooking time is 1 ½–2 hours.
  2. When meat is tender, add beurre manié, bit by bit, stirring constantly until liquid is thickened. Serve with steamed rice, buttered noodles or polenta.
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