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Popover Ragout

chef.tim.lee's picture
Ingredients
For stew
  Small white onions 1⁄2 Pound, peeled (Use 12 In Number)
  Green beans 1⁄4 Pound, tipped and cut into bite-size pieces to make 1 cup
  Carrots 2 Large, pared and cut into 1-inch pieces
  Water 3⁄4 Cup (12 tbs)
  Butter/Margarine 3 Tablespoon
  All purpose flour 3 Tablespoon
  Pepper 1 Dash
  Meat flavor paste 2 Teaspoon
  Cubed cooked beef/Veal/lamb 2 Cup (32 tbs), cubed
For popover shells
  Eggs 2
  Salt 1⁄8 Teaspoon
  Milk 1⁄2 Cup (8 tbs)
  Sifted all-purpose flour 1⁄2 Cup (8 tbs)
Directions

MAKING
1. In covered large saucepan cook onions, beans and carrots in 3/4 cup water for 15 minutes such that vegetables are tender.
2. Drain and measure cooking liquid and add enough water to make 2 cups.
3. Save the vegetables and liquid.
4. In the same saucepan melt butter or margarine, remove from heat, blend in flour, salt and pepper and slowly stir in reserved 2 cups liquid and meat-flavor paste.
5. Cook over low heat with constant stirring such that the sauce thickens and boils for 1 minute.
6. Add meat and cooked vegetables and set aside.
7. Take 4 shallow or 2-cup size baking dishes or small frying pans and heavily butter the ramekins.
8. Using a rotary beater beat eggs in 1-quart measure or medium-size bowl such that foamy and stir in milk.
9. Into egg mixture Sift flour and salt and beat for 1 minute such that no lumps remain.
10. Into prepared dishes pour the batter.
11. Place on a cookie sheet or in shallow baking pan place for easy handling.
12. Bake in very hot oven at 450° for 15 minutes such that the shells are puffed, crisp and golden-brown.

SERVING
13. Reheat the stew, spoon into hot popover shells and serve at once.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Meat
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
4

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