Here is a recipe on how to Make Beef and Mushroom Ragout with Rosemary Over Garlic Mashed Potatoes.
This is a meal fit for a King or a family dinner. Put it on your menu this week!
I am putting up recipes from my vast collection that are unusual, hard to find, or are just different in case any searchers are looking for hard to find recipes they remember from childhood that are lost. So far, the recipes I’m putting up are getting lots of views, so I will keep going at it.
This recipe looks great to serve to guests or anytime. Have fun and Happy Cooking!
- Step 1
Trim and cube 3 1/2 lbs. of beef chuck roast. In a small bowl, mix together some flour seasoned with salt and pepper. Dredge meat cubes in flour mixture.
- Step 2
Brown all sides of coated beef cubes in 2 T. Extra Virgin Olive Oil. Place browned meat in a 9 X 13 baking pan.
- Step 3
Cover meat cubes with 1/2 lb. sliced fresh mushrooms and 2 C sliced onions.
- Step 4
MAKE SAUCE: In a bowl, combine 1/2 C ketchup, 1/4 C tomato puree’, 2/3 C dry red wine (cabernet or merlot), 1/2 oz. dried crushed porcini mushrooms, 1 clove minced garlic, 1/4 t. dry mustard powder, 1/4 t. dried marjoram, 1/4 t. dried thyme, 1 bay leaf, and 1 T. chopped fresh rosemary. Mix well. Pour sauce over meat and mushrooms.
- Step 5
Cover pan tightly with alumninum foil. Bake at 325 degrees for 2-3 hours and add more water (hot) towards the end if it seems too dry.
- Step 6
Serve when meat is very tender by piercing with a sharp knife. Thicken sauce if necessary with a cornstarch and water mixture. Garnish with chopped fresh rosemary and parsley. Serve Beef and Mushroom Ragout over garlic mashed potatoes. Makes 6 – 8 servings.
- Step 7
Be sure to check out my many other recipe articles in Bukisa! Have fun and Happy Cooking!