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| Beef Ragout Recipe |
Category: Beef / Entrees
Rating:
N/A
Servings: 4
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Ingredients
1 medium onion, thinly sliced and separated; into rings.
1 medium green pepper, thinly sliced.
1 tablespoon olive oil
1 2/3 lb boneless beef chuck steak, cut into; 1/2 inch cubes.
1 can (17 ounces) stewed tomatoes.
10 3/4 oz condensed beef broth.
6 oz tomato paste
1 large potato, cut into 1/2 inch cubes.
2 tablespoon all-purpose flour.
Cooking Directions:
Combine onions, green pepper and olive oil in 3-quart casserole. Microwave at high (100%) until green pepper is tender, 2 to 5 minutes. Stir in remaining ingredients. Cover. Microwave at high (100%) ten minutes. Reduce power to medium (50%). Microwave until beef and potatoes are tender, 50 minutes to 1 hour, stirring after half the cooking time. If using oven other than carousel, stir 2 or 3 times during cooking. Let stand 5 to 10 minutes. Serve over rice, noodles or potatoes, if desired.
This recipe is from the Sharp Carousel Microwave Cookbook. I made it for dinner tonight because I had only an hour to make dinner and only had a roast thawed. I cut the roast into cubes, and I almost made the time limit, but not quite. It was very good.
Food & Wine RT [*] Category 3, Topic 1 Message 81 Sun Jan 10, 1993 K.DUNLAP [GrayLady] at 17:54 EST
MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
entrees,meats,beef
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