Ragout of Beef
In the same pan saute the celery and onion until tender. Remove with slotted spoon and add to the meat.
Sprinkle the remaining flour into the oil in the pan and stir to blend well. Add the stock. Cook and stir until it boils and thickens. Add the puree and mix well. Pour over the mixture of meat, celery and onion in the large casserole.
Cover and bake 2 hours at 350° F.
Cook the vegetables by boiling until tender. Drain well and add to the meat in the oven. Lay the drained tomatoes over top, cover and return to the oven for 30 minutes.
Yield 50 - 8 oz. portions
Razzle Dazzle Recipes
No Portion of this site
is to be reproduced without permission
Copyright ©2002 - 2012