Difference between revisions of "Ragout of Beef"
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* 3 cups hot cooked [[rice]] | * 3 cups hot cooked [[rice]] | ||
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# Brown meat on all sides in buttered dutch oven. | # Brown meat on all sides in buttered dutch oven. | ||
# Add [[garlic]], [[onion]], broth, [[salt]], [[pepper]] and [[dill]]. | # Add [[garlic]], [[onion]], broth, [[salt]], [[pepper]] and [[dill]]. | ||
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# Serve over beds of fluffy [[rice]]. | # Serve over beds of fluffy [[rice]]. | ||
| − | [[Category:French Meat | + | [[Category:French cuisine]] |
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[[Category:Beef Recipes]] | [[Category:Beef Recipes]] | ||
[[Category:Beef stock and broth Recipes]] | [[Category:Beef stock and broth Recipes]] | ||
Latest revision as of 18:15, 26 June 2012
Description
Makes 6 servings
Ingredients
- 1½ pounds boneless beef stew meat
- 2 cloves garlic, crushed
- 1 cup chopped onion
- 2½ cups beef broth or water
- 1½ teaspoons salt
- ½ teaspoon ground black pepper
- ½ teaspoon dill weed
- 4 large carrots, cut into thin strips
- 1½ tablespoons flour
- ¼ cup sour cream
- 3 cups hot cooked rice
Procedures
- Brown meat on all sides in buttered dutch oven.
- Add garlic, onion, broth, salt, pepper and dill.
- Cover and simmer 1 hour until meat is almost tender.
- Add carrots; cover and continue cooking 25 minutes.
- Blend a little water into flour to make a thin paste.
- Add meat mixture.
- Cook, stirring, about 3 minutes or until thickened.
- Blend in sour cream and heat but do not boil.
- Serve over beds of fluffy rice.
