Beef and Mushroom Ragout Recipe

Name: Beef and Mushroom Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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).
2
Set aside.
3
Prepare the spatzle as directed in the above recipe.
4
Heat a large heavy skillet over high heat until it is very hot, and add the vegetable oil.
5
Saute the beef strips, tossing frequently, for 2 minutes, or until seared.
6
Add the mushrooms and cook for 3 to 4 minutes more, tossing, until they give up their liquid.
7
Add the mustard, cream, salt, a generous amount of pepper, and the reduced veal stock.
8
Stir to mix thoroughly and remove from the heat.
9
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.

416

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Beef and Mushroom Ragout falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef and Mushroom Ragout

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