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


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


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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