Recipe courtesy of Hans Rockenwagner
Beef and Mushroom Ragout
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 311
- Total Fat
- 23
- Saturated Fat
- 8
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 22
- Cholesterol
- 83
- Sodium
- 569
Ingredients
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)
Directions
- 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.