Uncle Eric's Tyrolean ragout
  • Cooking Time: 80
  • Servings: 4-6
  • Preparation Time: 30
  • 2 lbs top round beef 1/4” thick
  • ½ c flour
  • 2 medium onions
  • ¼ lb butter
  • 1 c button mushrooms, sliced
  • 1 c water
  • 1t pepper
  • 1t beef stock concentrate
  • ½ c red wine
  1. dredge meat in flour and press in well.
  2. Cut into strips 3” long and ½” wide
  3. In dutch oven sauté onions with butter until translucent but not brown
  4. Stir in mushrooms and cover, cooking for about 5 minutes over medium heat
  5. Remove mushrooms and onion
  6. Brown meat in remaining butter in batches, so they sear and not steam
  7. Remove meat as it cooks
  8. Return meat, onion, and mushrooms to pot
  9. Add water, pepper, beef stock concentrate, and red wine
  10. Cover and cook for about an hour or until meat is tender
  11. Serve with mashed potatoes, noodles, or rice
This is my Uncle Eric's old family recipe, and he doesn't make it much for us, but when he does, it is a real treat!