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Results 21 - 30 of 49 for beef ragout
Cut beef into 2 inch squares. Peel ... walnuts orange rind, and celery. Saute lightly. Place this mixture on top of rugout for last 5 minutes.
22. RAGOUT OF BEEF
Brown meat, onions and garlic in oil. Coat meat thoroughly with flour. Mix well. Add salt, pepper and rosemary. Cover with wine. Cover pan. ...
Boil hock with onion and spices for approximately 2 hours. Remove hocks, bone and clean fat from meat. Replace pork meat in pan. Brown ...
24. OXTAIL RAGOUT
Coat pieces of oxtail in flour and seasoned salt in paper bag. Brown oxtails in drippings. Add onions, celery, carrots and garlic. Cook all ...
25. FRENCH RAGOUT
Fry bacon and drain on paper towel. Brown beef in bacon drippings and sprinkle ... Crumble bacon and stir into ragout. Serve with rice or noodles.
26. FRENCH RAGOUT
Pu t meat, onion and salt in large kettle with enough water to keep meat covered. Boil gently for about 3 to 3 1/2 hours or until meat is ...
Melt butter in large skillet over medium high heat. Add prosciutto and saute 5 minutes. Add rabbit and brown well on all sides. Stir in ...
28. OXTAIL RAGOUT
Two spacious pans are needed ... on the diagonal. Ragout is done when oxtails are ... serving platter, spoon on sauce and sprinkle with parsley.
Dredge veal for stew in flour. Heat oil in Dutch oven. Brown veal cubes in batches; return to pan. Add water, scraping browned bits from ...
Mix beef, crumbs, egg, onion, salt ... cup water into 1/4 cup flour until smooth; slowly stir into stew. Cook until thickened; remove bay leaf.
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