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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

RAGOUT DE MULLIGAN Recipe

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This recipe for RAGOUT DE MULLIGAN is from Livre de Recette Famille St-Onge, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. à table de shortening
1 lb. Bœuf à ragoût, coupé en petits morceaux
1 c. à thé de sel
1 boîte (10 1/2 oz) de soupe aux tomates
1 boîte d'eau
3 carottes, coupées en tranches épaisses
3 pommes de terre, parés et coupés en quartiers
3 oignons, coupés en deux
Directions:
Directions:
Faire fondre le shortening dans une poêle épaisse. Ajouter le bœuf à ragoût et brunir à feu moyen.
Ajouter le sel. Incorporer la soupe aux tomates l'eau. Couvrir hermétiquement et laisser cuire doucement jusqu'à tendreté, environ 1 1/2 heures. Lorsque la viande est tendre, ajouter les carottes, les pommes de terre et les oignons. Couvrir et poursuivre la cuisson lentement, environ 30 minutes. S'il n'y a pas assez de liquide, ajouter de l'eau en cours de cuisson. Si le ragoût est trop clair, enlever le couvercle et cuire jusqu'à épaississement de la sauce.
Number Of Servings:
Number Of Servings:
Nombre de portions:

 

 

 

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