BEEF AND MUSHROOM RAGOUT
Steps:
- In a medium saucepan, bring the veal stock to a simmer and reduce it to 1/4 of its original volume, until 1 cup of syrupy liquid remains (this may take up to 45 minutes). Set aside.
- Prepare the spatzle as directed in the above recipe.
- Heat a large heavy skillet over high heat until it is very hot, and add the vegetable oil. Saute the beef strips, tossing frequently, for 2 minutes, or until seared. Add the mushrooms and cook for 3 to 4 minutes more, tossing, until they give up their liquid. Add the mustard, cream, salt, a generous amount of pepper, and the reduced veal stock. Stir to mix thoroughly and remove from the heat.
- Make a bed of the spatzle in each of 6 shallow heated bowls, top with a generous spoonful of the ragout and lots of sauce, and sprinkle a few scallions over each.
BEEF RAGOUT
Add a modern-day twist to a classic bolognese with Tom Kerridge's exquisite beef ragout. Serve with hand-cut pappardelle pasta for a great dinner party dish
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Time 3h55m
Yield Serves 6-8
Number Of Ingredients 13
Steps:
- Heat the oven to 160C/140C fan/gas 3 and season the beef all over. Heat 1 tbsp oil in a flameproof casserole over a medium-high heat and brown the beef until dark, about 15 mins, in batches if you need to, using 1 tbsp oil for each batch. Drain the beef in a colander to remove the fat while you cook the rest.
- Wipe out the pan with kitchen paper, then add about 2 tbsp oil, the onions, carrots, celery and garlic with a pinch of salt and cook for 8-10 mins over a low-medium heat. Stir in the tomato purée and cook for a further 3 mins. Add the wine, herbs, tomatoes and stock, season and bring to the boil, stir the beef back into the sauce and reduce to a simmer. Cover and put in the oven for 2 hrs 30 mins, then remove the lid, stir and put back in the oven, uncovered, for 30 mins. Stir or use a fork to roughly shred the beef, and season. Serve now, or chill until serving - it tastes better if made a day ahead.
- When ready to serve, gently reheat the ragout over a medium heat. Cook the pasta in a large pan of salted water for 3 mins, drain then tip into the ragout, toss together with some of the parmesan and leave for 1 min. Ladle the pasta into bowls, scatter over the remaining parmesan and serve.
Nutrition Facts : Calories 396 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 0.2 milligram of sodium
BEEF RAGOUT
My mother used to serve this to our family as a one-dish meal by adding sliced potatoes with the carrots. I've updated it by substituting mushrooms for the potatoes and adding chili sauce. It's also good over rice or mashed potatoes.
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 2 servings.
Number Of Ingredients 16
Steps:
- In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add beef, a few pieces at a time, and shake to coat., In a large skillet, saute beef and onion in oil over medium heat until meat is browned and onion is tender. Add the water, wine or broth, chili sauce, bacon, garlic, oregano, thyme and remaining pepper; mix well. Bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally. Add carrots and mushrooms; cover and simmer for 30 minutes or until carrots and meat are tender. Serve over noodles.
Nutrition Facts :
MUSHROOM RAGOUT
Beef broth makes this portobello-shiitake ragout rich and complex. Serve as a side to meat, or with polenta as a hearty main course. For best results, use only fresh mushrooms and tomatoes. You can also refrigerate this for up to 2 days.
Provided by AlliePeacock
Categories Side Dish Vegetables Tomatoes
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Pour beef broth into a saucepan and add bouillon cube. Bring to a rapid boil over high heat for 3 minutes. Reduce heat to medium and let simmer for at least 30 minutes. Set aside 3 tablespoons for ragout; store remaining broth in the refrigerator for another use.
- Heat a large pan over medium-high heat and add 1/2 teaspoon oil. Add portobello mushrooms and sear, 3 to 5 minutes. Set portabellos aside.
- Sear shiitake mushrooms over medium-high heat in the same pan without adding more oil, 3 to 5 minutes. Set shiitakes aside.
- Reheat the same pan over medium-high heat and add remaining 1 teaspoon oil. Add garlic and cook until browned, about 2 minutes. Add tomatoes and wine; cook for 2 minutes. Add reserved beef broth and cook for 3 minutes.
- Stir portabello and shiitake mushrooms into the pan and cook, 7 to 10 minutes. Stir in butter gently until ragout is coated. Top with Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 92 calories, Carbohydrate 4.8 g, Cholesterol 9.9 mg, Fat 5.7 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 609.5 mg, Sugar 1.8 g
JAMIE OLIVER'S PAPPARDELLE WITH BEEF RAGU
This wonderful recipe from Jamie Oliver is hearty and uncomplicated with a surprising pop of flavor thanks to the addition of rosemary and orange zest. Mr. Oliver prepares his in a pressure cooker, but if you don't have one, it can be cooked in a covered Dutch oven on the stove over low heat, or in a 275 degree oven, for about 3 hours. Stir occasionally.
Provided by Amanda Hesser
Categories dinner, pastas, main course
Time 1h45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Season beef with salt and pepper to taste. Place an uncovered pressure cooker or oven-proof Dutch oven over medium-high heat, and add olive oil. When oil is hot, add beef. Stir until beef is well browned on all sides, about 5 minutes. Add rosemary and sage sprigs, onion, garlic, carrot and celery. Reduce heat to medium-low and sauté until vegetables are softened, about 5 minutes.
- Add Chianti and continue to simmer until liquid has reduced by half, about 15 minutes. Add tomatoes and their juices, and if using pressure cooker, 1/2 cup water. Secure lid and pressure gauge of pressure cooker, and follow manufacturer's instructions to bring contents of pot to a simmer. Reduce heat to low, and simmer for 45 minutes. If using Dutch oven, simmer, covered, in a 275-degree oven, or on the stove over low heat, for 3 to 3 1/2 hours.
- Place a large pot of lightly salted water over high heat to bring to a boil. Remove pressure cooker from heat, or Dutch oven from oven. After pressure has dropped in pressure cooker, follow manufacturer's instructions to remove lid. Using two forks, finely shred meat and vegetables. Discard herb stems. Loosely cover pan and return it to low heat to keep warm.
- Add pappardelle to boiling water. As it cooks, scoop out 1/2 cup water and reserve. Cook pasta to taste, then drain well. Return pasta to pot, and add butter and 1/4 cup Parmigiano-Reggiano; mix gently until butter has melted. Add a little reserved cooking water to loosen.
- To serve, lift pasta into each of six shallow bowls. Spoon beef ragù over top. Sprinkle each bowl with a pinch of orange zest and rosemary, and a spoonful of cheese.
Nutrition Facts : @context http, Calories 738, UnsaturatedFat 17 grams, Carbohydrate 67 grams, Fat 35 grams, Fiber 6 grams, Protein 40 grams, SaturatedFat 15 grams, Sodium 917 milligrams, Sugar 7 grams, TransFat 2 grams
More about "beef and mushroom ragout recipes"
SLOW COOKED BEEF AND MUSHROOM RAGU - CARRIE'S KITCHEN
From carriecarvalho.com
5/5 (2)Category Main CourseCuisine ItalianCalories 484 per serving
- Add the onions and cook until they start to soften - keep stirring and be careful to not let anything burn or stick to the bottom of the pan.
ITALIAN BEEF RAGU - A CLASSIC RECIPE - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
BEEF AND MUSHROOM RAGU WITH SPAGHETTI SQUASH
From skinnytaste.com
QUICK AND EASY MUSHROOM RAGù YOU'LL MAKE ON REPEAT
From themediterraneandish.com
5/5 (20)Calories 162 per servingCategory Entree
ROASTED BEEF TENDERLOIN WITH MUSHROOM RAGOUT | WILLIAMS SONOMA
From williams-sonoma.com
5/5 (1)Total Time 1 hrServings 8
QUICK BEEF AND MUSHROOM RAGOUT | CANADIAN LIVING
From canadianliving.com
SORRENTINOS RECIPE
From seriouseats.com
SLOW COOKER BEEF & MUSHROOM RAGOUT RECIPE - MCCORMICK
From mccormick.com.au
HOW TO MAKE THE BEST SPAGHETTI WITH GROUND BEEF AND RAGU SAUCE
From dinnerplanner.com
RECIPE: ONE POT BEEF STROGANOFF - FOX4KC.COM
From fox4kc.com
CELEBRATE BEEF WEEK WITH THESE TWO GREAT RECIPES
From belfasttelegraph.co.uk
EASY GROUND BEEF & MUSHROOM RAGU SAUCE - REAL FOOD WHOLE LIFE
From realfoodwholelife.com
BEEF AND MUSHROOM RAGOUT | AUSTRALIA'S BEST RECIPES
From bestrecipes.com.au
BEET AND MUSHROOM MISO RAGù RECIPE | BON APPéTIT
From bonappetit.com
MUSHROOM RAGù - FOOD & WINE
From foodandwine.com
SALISBURY STEAK WITH MUSHROOM GRAVY | EASY WEEKNIGHT RECIPES
From easyweeknightrecipes.com
IMPRESS THE IN-LAWS: FANCY BUT EASY MAIN DISHES THAT WILL MAKE
From msn.com
MUSHROOM RAGù RECIPE - SERIOUS EATS
From seriouseats.com
BEEF AND MUSHROOM RAGOUT | WOOLWORTHS
From woolworths.com.au
RAGOUT RECEPTEN MET PASTA OF AARDAPPELS RIJST ETC - PINTEREST
From pinterest.com
15 FRENCH CANADIAN MEAT PIE RECIPE - SELECTED RECIPES
From selectedrecipe.com
25 BEEF AND MUSHROOM RECIPES WE CAN’T RESIST - INSANELY GOOD
From insanelygoodrecipes.com
BEEF AND MUSHROOM RAGU OVER FRIED POLENTA - SIMPLY SCRATCH
From simplyscratch.com
ITALIAN RAGU RECIPE: JULIA OSTRO’S SLOW-COOKED BEEF SHORT-RIB PASTA …
From smh.com.au
15 CROWD-PLEASING CASSEROLES MADE WITH GROUND BEEF
From simplyrecipes.com
POLENTA CAKE STUFFED WITH WILD MUSHROOM RAGOUT – RECIPES FOR …
From recipes.clubandresortchef.com
SHREDDED BEEF AND MUSHROOM RAGU | TRIED AND TRUE RECIPES
From triedandtruerecipe.com
3 X MCCORMICK SLOW COOKER RECIPE BASE BEEF & MUSHROOM …
From ebay.com.au
You'll also love