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Parisienne Ragout

Holidaycooking's picture
This Parisian Ragout makes a hit combination with your pasta or rice dishes. Try out this amazing stewed blend of meat, vegetables and seasonings and let me know if you like them. Your suggestions for this Parisian Ragout are welcome.
  Round steak 2 1⁄2 Pound, cut into serving pieces
  Butter 5 Tablespoon, melted
  Carrots 2 , grated
  Green onion and tops 4 , finely cut up
  Beef bouillon cubes 3
  Boiling water 2 1⁄2 Cup (40 tbs)
  Cornstarch 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon

Dissolve beef cubes in hot water.
Brown meat in butter and remove from pan.
Add carrots and onion; cook until tender.
Add salt, pepper and bouillon; bring to a boil.
Blend cornstarch with 2 tsp. water until a smooth paste, stir into mixture until thickened.
Remove from heat.
Arrange meat in casserole with lid.
Pour thickened sauce over meat.
Cover and bake for 2 hours at 350° or until meat is tender.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2565 Calories from Fat 1412

% Daily Value*

Total Fat 158 g242.6%

Saturated Fat 75.6 g377.9%

Trans Fat 0 g

Cholesterol 628.2 mg209.4%

Sodium 4414.9 mg184%

Total Carbohydrates 26 g8.6%

Dietary Fiber 5.2 g20.8%

Sugars 6.9 g

Protein 245 g490%

Vitamin A 483.5% Vitamin C 48.5%

Calcium 30.6% Iron 63.1%

*Based on a 2000 Calorie diet

Parisienne Ragout Recipe