Quick Beef and Mushroom Ragout

Quick Beef and Mushroom Ragout with Butter Poppy Seed Noodles Author: Canadian Living Credits: Quick Beef and Mushroom Ragout with Butter Poppy Seed Noodles

Serve this hearty ragout over egg noodles, rice, quinoa, mashed potatoes, or with bread alongside for dipping. 

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2003

Ingredients

  • 1 lb top sirloin grilling steak
  • 1/4 cup all-purpose flour
  • 1 teaspoon each of salt and pepper
  • 2 tablespoons vegetable oil
  • 3 cups quartered mushrooms (about 8 oz/250 g)
  • 2 carrots sliced
  • 1 onion chopped
  • 2 minced cloves of garlic
  • 1 teaspoon dried thyme
  • 1 1/2 cup beef stock
  • 1 tablespoon wine vinegar
  • 1/4 cup chopped fresh parsley

Method

Slice beef across the grain into thin strips. In plastic bag, shake together flour, salt and pepper; add beef strips and toss to coat evenly.

In large saucepan, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown beef in batches. Transfer to plate.

Add remaining oil to pan; reduce heat to medium. Cook mushrooms, carrots, onion, garlic and thyme for 2 minutes. Add beef stock and vinegar; bring to boil. Return beef and any accumulated juices to pan; reduce heat, cover and cook until vegetables are tender, about 12 minutes. Garnish with parsley.


Nutritional facts Per serving: about

  • Sodium 964 mg
  • Protein 28 g
  • Calories 280.0
  • Total fat 12 g
  • Cholesterol 54 mg
  • Saturated fat 2 g
  • Total carbohydrate 16 g

%RDI

  • Iron 33.0
  • Fibre 0.0
  • Folate 19.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 93.0
  • Vitamin C 12.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Quick Beef and Mushroom Ragout

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