UNCLE ERIC'S TYROLEAN RAGOUT

 

  • Cooking Time: 80
  • Servings: 4-6
  • Preparation Time: 30

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

Directions

  • 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

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!

Categories: European 

Author Credit: Uncle Eric

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