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Ragout of Beef with Wild Mushrooms Recipe

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This recipe for Ragout of Beef with Wild Mushrooms, by , is from THE BYER FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Scherner
Added: Saturday, August 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 lb. boneless beef chuck, cut into 1 in. cubes
7 T. unsalted butter
3-4 t. peanut oil
salt and freshly ground pepper
3 c. finely minced onion
1 T. finely minced garlic
1 t. Hungarian Paprika
1 T. tomato paste
2 c. beef boulion
1 1/2 lb. Cremini (or 2 lb. regular) mushrooms, cut into
3/4 in. cubes
1 oz. dried porcini mushrooms, minced and thoroughly
rinsed
1 Beurre Manie (recipe follows)
finely minced Italian parseley

Beurre Manie:
8 T. unsalted butter, slightly softened
8 T. flour

Directions:
Directions:
Preheat oven to 350 degrees. Dry beef on paper
towels. In 12" cast iron skillet, melt 2 T. butter with 2 T.
oil over medium high heat. Brown beef a few at a time
and saute until brown on all sides. Transfer to a 4 qt.
casserole and reserve. Continue sauteing until all beef
is brown, adding butter and oil as necessary. Season
with salt and pepper. If the fat in the skillet has burned,
discard it and replace with 2 T. butter and 2 T. oil.
Reduce heat, and add onions and garlic; saute on low
until rich brown in color. Do not burn. Add paprika and
tomato paste, and mix well. Add 1 c. beef boullion,
bring to a boil, and remove from heat. Add onion
mixture to the beef and set aside. In medium skillet,
heat remainingh 1 T. butther and 1 T. oil over medium
heat. Add the Cremini mushrooms and saute until
browned. Add to the beef mixture and reserve. In small
saucepan, comvine porcini mushrooms and 1 c. beef
boullion. Bring to a boil, reduce heat, and simmer,
covered, 15 minutes. Strain broth into the beef
casserole and set mushrooms aside. Place the
casserole over high and bring to a boil. Cover, place in
center of oven and braise 1 1/2 hours. Cut Porcini into
julienne and reserve. Remove beef with a slotted
spoon. If juices are to thin, bring to a boil on stove and
reduce. Return beef and Porcini to pot and heat
through. Garnish with parsley and serve with polenta
or mashed potatoes, and a well seasoned salad.


Beurre Manie: Combine butter and flour in food
processor until smooth. Refrigerate until firm enough to
shape into balls, in 8 pieces. Place in covered jar and
refrigerate 2-3 months.

Number Of Servings:
Number Of Servings:
6 -8
Personal Notes:
Personal Notes:
Best when made at least a day ahead, and it freezes
well. A wonderful winter meal.

 

 

 

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