Beef And Mushroom Ragout
Serves: 4
Catharine Rutherford
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
54
Sourness
41
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
Directions:
1
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)
2
Set aside
3
Prepare the spatzle as directed in the above recipe
4
Heat a large heavy skillet over high heat until it is very hot, and add the vegetable oil
5
Saute the beef strips, tossing frequently, for 2 minutes, or until seared
6
Add the mushrooms and cook for 3 to 4 minutes more, tossing, until they give up their liquid
7
Add the mustard, cream, salt, a generous amount of pepper, and the reduced veal stock
8
Stir to mix thoroughly and remove from the heat
9
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