Beef and Mushroom Ragout

• 4 cups veal stock
• 2 tablespoons vegetable oil
• 1 pound 2 ounces of beef tenderloin scraps, cut into 3/4 by 1 1/2-inch strips
• 1/2 pound white button mushrooms, sliced
• 1 teaspoon Dijonstyle mustard
• 3 tablespoons heavy cream
• 1/2 teaspoon salt
• Freshly ground black pepper
• 4 scallions, white and green parts only, sliced 1/4-inch thick on the diagonal
• Spatzle (recipe above)

1. In a medium saucepan, bring the veal stock to a simmer and reduce it to 1/4 of its original volume, until 1 cup of syrupy liquid remains (this may take up to 45 minutes).
2. Set aside.
3. Prepare the spatzle as directed in the above recipe.
4. Heat a large heavy skillet over high heat until it is very hot, and add the vegetable oil.
5. Saute the beef strips, tossing frequently, for 2 minutes, or until seared.
6. Add the mushrooms and cook for 3 to 4 minutes more, tossing, until they give up their liquid.
7. Add the mustard, cream, salt, a generous amount of pepper, and the reduced veal stock.
8. Stir to mix thoroughly and remove from the heat.
9. 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.

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

Taken from www.foodnetwork.com/recipes/beef-and-mushroom-ragout-recipe.html (may not work)