Ragout Of Beef
|Butter||1 1⁄2 Tablespoon|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm)|
|Beef bottom round/Beef shank||2 Pound, cut into 1 inch cubes|
|Ground black pepper||To Taste|
|Tomatoes||2 Large, chopped|
|Celery||1 Cup (16 tbs), diced|
|Dried black mushrooms||1⁄2 Ounce|
|Water||1 Cup (16 tbs)|
1. In a large skillet heat the butter, add the onion and garlic and saute until the onion is transparent. Discard the garlic. Add the meat, paprika, salt and pepper. Cook over medium heat, stirring, until the meat is browned. Add chopped tomatoes. Cover and simmer very gently one hour. Add the celery.
2. Meanwhile, wash mushrooms and soak in one cup water for fifteen minutes. Boil for three minutes in their soaking liquid. Fifteen minutes after the celery is added, add the mushrooms and their liquid and continue to simmer gently until tender. The total time is one and one-half to two hours.
3. When the meat is tender, blend the flour with one-quarter cup water and add, stirring, to the ragout. Cook, stirring, until thickened.