More Great Recipes: European

Uncle Eric's Tyrolean ragout


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Member since 2009

Serves 4-6 | Prep Time 30 | Cook Time 80

Ingredients

2 lbs top round beef 1/4” thick
½ c flour
2 medium onions
¼ lb butter
1 c button mushrooms, sliced
1 c water
1t pepper
1t beef stock concentrate
½ c red wine


dredge meat in flour and press in well.


Cut into strips 3” long and ½” wide


In dutch oven sauté onions with butter until translucent but not brown


Stir in mushrooms and cover, cooking for about 5 minutes over medium heat


Remove mushrooms and onion


Brown meat in remaining butter in batches, so they sear and not steam


Remove meat as it cooks


Return meat, onion, and mushrooms to pot


Add water, pepper, beef stock concentrate, and red wine


Cover and cook for about an hour or until meat is tender


Serve with mashed potatoes, noodles, or rice


Pairs Well With


Notes

This is my Uncle Eric's old family recipe, and he doesn't make it much for us, but when he does, it is a real treat!

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