Recipe courtesy of Hans Rockenwagner

Beef and Mushroom Ragout

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  • Level: Easy
  • Yield: 6 servings
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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)


  1. 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.
  2. Prepare the spatzle as directed in the above recipe.
  3. 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.
  4. 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.