Beef and Mushroom Ragout

6 servings
  • 4 cups veal stock
  • 2 tablespoons vegetable oil
  • 1 pound 2 ounces of beef tenderloin scraps, cut into 3/4 by 1 1/2-inch strips
  • 1/2 pound white button mushrooms, sliced
  • 1 teaspoon Dijonstyle mustard
  • 3 tablespoons heavy cream
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 4 scallions, white and green parts only, sliced 1/4-inch thick on the diagonal
  • Spatzle (recipe above)
  • In a medium saucepan, bring the veal stock to a simmer and reduce it to 1/4 of its original volume, until 1 cup of syrupy liquid remains (this may take up to 45 minutes). Set aside.

  • Prepare the spatzle as directed in the above recipe.

  • Heat a large heavy skillet over high heat until it is very hot, and add the vegetable oil. Saute the beef strips, tossing frequently, for 2 minutes, or until seared. Add the mushrooms and cook for 3 to 4 minutes more, tossing, until they give up their liquid. Add the mustard, cream, salt, a generous amount of pepper, and the reduced veal stock. Stir to mix thoroughly and remove from the heat.

  • 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.

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    Mom's Mushroom Beef Tenderloin

    Recipe courtesy of Dzintra Dzenis