Quick Beef and Mushroom Ragout with Butter Poppy Seed Noodles
Servings: 4
Ingredients:
Quick Beef and Mushroom Ragout with Butter Poppy Seed Noodles
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: (ragout only) | - |
| cal | 280 |
| pro | 28 g |
| total fat | 12 g |
| sat. fat | 2 g |
| carb | 16 g |
| fibre | 3 g |
| chol | 54 mg |
| sodium | 964 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 33% |
| vit A | 93% |
| vit C | 12% |
| folate | 19% |
Suggested Recipes
-
1 lb (500 g) top sirloin grilling steak
1/4 cup (50 mL) all-purpose flour
1 tsp (5 mL) each salt and pepper
2 tbsp (25 mL) vegetable oil
3 cups (750 mL) quartered mushrooms (about 8 oz/250 g)
2 carrots, sliced
1 onion, chopped
2 cloves garlic, minced
1 tsp (5 mL) dried thyme
1-1/2 cups (375 mL) beef stock
1 tbsp (15 mL) wine vinegar
1/4 cup (50 mL) chopped 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.
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.
Additional Information
-
Tip: Instead of quartering the mushrooms, you can use small button mushrooms. Or try quartered cremini mushrooms.
Tags:
Main Course; Meat-Beef; Vegetables; One-Pot; Make It Tonight;
Source
Canadian Living Magazine: March 2003
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