Beef Ragout

• 3/4 lb. round steak, cubed
• 1 Tbsp. vegetable oil
• 1 (10 oz.) can mushrooms
• 1/2 c. dry red wine (optional)
• 3/4 tsp. salt
• 1/8 tsp. pepper
• 1 beef bouillon cube in 1/2 c. boiling water
• 2 medium onions, thinly sliced
• 2 c. carrots, cut in strips
• 2 c. sliced celery
• 2 Tbsp. flour
• 1/4 c. cold water

1. Trim visible fat from beef.
2. Brown in vegetable oil in fry pan. Add mushrooms, wine (1/2 cup water may be substituted) and bouillon cube dissolved in boiling water.
3. Simmer, covered, for 45 minutes or until tender.
4. Add vegetables and simmer until vegetables are tender, about 30 minutes longer.
5. Stir into stew, cook and stir until smoothly thickened and mixture comes to a boil.
6. Serve with noodles or rice.
7. Serves 4.

round steak, vegetable oil, mushrooms, red wine, salt, pepper, boiling water, onions, carrots, celery, flour, cold water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=441461 (may not work)