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Quick Ragout

Ingredients
  Cubed cooked beef/Veal /lamb roast /pot roast 2 Cup (32 tbs)
  Butter/Margarine 2 Tablespoon
  Canned beef gravy 11 Ounce (1 Can)
  Canned peas 1 Pound (1 Can)
  Onions 6 , peeled and halved
  White turnips 2 , pared and quartered
  Salt 1 1⁄2 Teaspoon
  Thyme leaf 1⁄2 Teaspoon, crumbled
  Pepper 1⁄8 Teaspoon
  Celery stalks 2 , sliced in 1-inch lengths
  Tomatoes 2 , cut in wedges
  Sugar 1 Teaspoon
Directions

MAKING
1. In a large heavy frying pan, brown meat in butter or margarine, stir in gravy and liquid from peas and heat to boil.
2. Around the meat arrange onions and turnips, sprinkle with salt, thyme and pepper.
3. Cover and cook for 10 minutes, then add celery and cook 10 minutes longer such that vegetables are tender.
4. Stir in peas arrange tomatoes on the top and sprinkle with sugar.
5. Cover and cook for 5 minutes longer.

SERVING
6. Serve over buttered hot noodles, if desired.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Beef
Interest: 
Quick
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
30 Minutes
Servings: 
4

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