Quick Beef and Mushroom Ragout

By The Canadian Living Test Kitchen

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Quick Beef and Mushroom Ragout with Butter Poppy Seed Noodles
Photography by Yvonne Duivenvoorden

This recipe makes 4 servings

Nutritional Info
Per serving: (ragout only)	-
cal	280280 cal
pro	28 g28g pro
total fat	12 g12g total fat
sat. fat	2 g2g sat. fat
carb	16 g16g carb
fibre	3 g3g fibre
chol	54 mg54mg chol
sodium	964 mg964mg sodium
% RDI:	-
calcium	55 calcium
iron	3333 iron
vit A	9393 vit A
vit C	1212 vit C
folate	1919 folate

More great recipes from this menu:

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

Ingredients

1 lb top sirloin grilling steaks 1 1lb lbtop sirloin grilling steaktop sirloin grilling steaks
1/4 cup all-purpose flour 1/4 1/4cup cupall-purpose flour
1 tsp each of salt and pepper 1 1tsp tspeach of salt and pepper
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
3 3cups cupsquartered mushroommushrooms, (about 8 oz/250 g)
2 carrots , sliced2 2carrotcarrots, sliced
1 onion , chopped1 1oniononions, chopped
2 minced cloves of garlic 2 2minced cloves of garlic
1 tsp dried thyme 1 1tsp tspdried thyme
1-1/2 cups beef stock 1-1/2 1-1/2cups cupsbeef stock
1 tbsp wine vinegar 1 1tbsp tbspwine vinegar
1/4 cup chopped fresh parsley 1/4 1/4cup cupchopped fresh parsley

Preparation

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.

Additional information :

Tip: Instead of quartering the mushrooms, you can use small button mushrooms. Or try quartered cremini mushrooms.

Butter Poppy Seed Noodles: In large pot of boiling salted water, cook 8 oz (250 g) eg noodles until tender bu tfirm, 8 minutes. Drain and return to pot; reserve 1/4 cup (50 mL) cooking liquid to moisten tossed noodles if desired. Toss with 2 tbsp (25 mL) butter, meslted; and 1 tsp (5 mL) poppy seeds.

Source : Canadian Living Magazine: March 2003