Thursday, November 3, 2016

Beef and Vegetable Ragout

Beef and Vegetable Ragout
(4 servings)


2 tbsp. Olive Oil
1 lb. Ground Sirloin (90% lean)
1 tbsp. Worcestershire Sauce
1 tsp. Black Pepper, divided
¾ tsp. kosher Salt, divided
½ tsp. Garlic Powder
½ tsp. Onion Powder
3 Green Onions, white and green parts sliced and divided
½ cup Frozen Pearl Onions, thawed
3 cups Fresh Tomatoes, chopped, divided
1 tbsp. Ketchup
1 cup Chicken Broth, divided
1 tbsp. Cornstarch
1 tbsp. Fresh Chives, chopped


In a large skillet, heat oil over medium-high heat.  Add meat and cook 5 minutes, stirring to crumble.  Stir in Worcestershire sauce, ½ tsp. pepper, ½ tsp. salt, garlic powder, onion powder and white parts of the green onions.  Cook 2 minutes and then remove using slotted spoon from pan and set aside.  Add pearl onions to pan and cook 2 minutes.  Now add 2 cups of tomatoes and ketchup cooking another 3 minutes.  In a small bowl, combine ¼ cup broth with cornstarch using a whisk.  Add cornstarch mixture, remaining broth, remaining pepper and remaining salt.  Cook this mixture 3 minutes or until thickened.  Stir back in the meat mixture, green part of green onions and remaining tomatoes.  Heat mixture through, sprinkle with chives and serve over noodles, rice or Cauliflower Polenta (see note).

Note:               Cauliflower Polenta recipe will be posted on blog the after this recipe appears.  Check recipe tabs for “Sides” on “Cabana Boy Cooks” food blog.

Ideas for Future Efforts

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