Beef And Mushroom Ragout (Dj/Hr) Recipe

1. 1

   In a medium saucepan, bring the veal stock to a simmer and reduce it to 1/4 of its original volume, till 1 c. of syrupy liquid remains

2. 2

   (this may take up to 45 min).

3. 3

   Set aside.

4. 4

   Prepare the spatzle as directed in the above recipe.

5. 5

   Heat a large heavy skillet over high heat till it is very warm, and add in the vegetable oil.

6. 6

   Saute/fry the beef strips, tossing frequently, for 2 min, or possibly till seared.

7. 7

   Add in the mushrooms and cook for 3 to 4 min more, tossing, till they give up their liquid.

8. 8

   Add in the mustard, cream, salt, a generous amount of pepper, and the reduced veal stock.

9. 9

   Stir to mix thoroughly and remove from the heat.

10. 10

    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.

* Per serving · 4 servings · Values may vary.

No additional tips available.