Beef And Mushroom Ragout (Dj/Hr) Recipe

• 4 c. Veal stock
• 2 Tbsp. Vegetable oil
• 2 ounce Beef tenderloin scraps, cut into 3/4 by 1 1/2-inch strips
• 1/2 lb White button mushrooms, sliced
• 1 tsp Dijonstyle mustard
• 3 Tbsp. Heavy cream
• 1/2 tsp Salt Freshly grnd black pepper
• 4 x Scallions, white and green parts only, sliced 1/4 inch thick on the diagonal Spatzle, see recipe

1. In a medium saucepan, bring the veal stock to a simmer and reduce it to 1/4 of its original volume, till 1 c. of syrupy liquid remains
2. (this may take up to 45 min).
3. Set aside.
4. Prepare the spatzle as directed in the above recipe.
5. Heat a large heavy skillet over high heat till it is very warm, and add in the vegetable oil.
6. Saute/fry the beef strips, tossing frequently, for 2 min, or possibly till seared.
7. Add in the mushrooms and cook for 3 to 4 min more, tossing, till they give up their liquid.
8. Add in the mustard, cream, salt, a generous amount of pepper, and the reduced veal stock.
9. Stir to mix thoroughly and remove from the heat.
10. Make a bed of the spatzle in each of 6 shallow heated bowls, top with a generous spoonful of the ragout and lots of sauce, and sprinkle a few scallions over each.
11. Yield: 6 servings

veal stock, vegetable oil, tenderloin scraps, white button mushrooms, mustard, heavy cream, black pepper, scallions

Taken from cookeatshare.com/recipes/beef-and-mushroom-ragout-dj-hr-81506 (may not work)