EASY BEEF RAGOUT
This is an easy and delicious recipe for beef ragout. It cooks slowly and smells (and tastes) wonderful! You can serve over white rice, mashed potatoes or some pasta.
Provided by Redsie
Categories Stew
Time 3h
Yield 5 serving(s)
Number Of Ingredients 15
Steps:
- Sauté onion and garlic in margarine in large frying pan until onion is soft and golden. Turn into ungreased 3 quart casserole.
- Add beef. Add tomato juice mixture, bay leaves and pepper. Stir. Cover. Bake in 325F oven for 1 1/2 hours.
- Add next 6 ingredients. Stir. Cover. Bake for about 1 hour until beef is very tender. Remove and discard bay leaves.
- Stir water into flour in small cup until smooth. Gradually stir into beef mixture. Cover. Bake for 15 minutes until bubbling and thickened.
- Makes 10 cups.
Nutrition Facts : Calories 460.4, Fat 23.1, SaturatedFat 10, Cholesterol 122.9, Sodium 357.4, Carbohydrate 20.8, Fiber 3.5, Sugar 10, Protein 42.2
RED CHARD, POTATO AND WHITE BEAN RAGOUT
This comforting stew is infused with pink from the red chard. It makes a hearty meal, served with a salad and crusty bread.
Provided by Martha Rose Shulman
Time 2h
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Drain the beans and combine with 1 quart of fresh water in a casserole or Dutch oven. Bring to a simmer. Skim off any foam, then add the bouquet garni. Reduce the heat, cover and simmer 1 hour. Add 1 teaspoon salt.
- Meanwhile, stem and clean the red chard leaves in 2 changes of water. Rinse the stems and dice. Set aside. Cut the leaves in ribbons, or coarsely chop, and set aside.
- Heat the olive oil in a heavy nonstick skillet over medium heat and add the onion and chard stems. Cook, stirring often, until tender, about 5 minutes. Add the garlic and continue to cook, stirring, until the garlic is fragrant, about 1 minute. Add the potatoes and stir together, then transfer to pot with the beans. Bring back to a simmer, cover and simmer 30 minutes, or until the potatoes and beans are tender. Taste and adjust salt.
- Add the chard and thyme leaves to the pot, cover and simmer for 15 minutes. The chard should be very tender. Stir in freshly ground pepper to taste and the parsley. Taste, adjust seasonings and serve, passing the Parmesan to sprinkle on the top.
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 4 grams, Carbohydrate 39 grams, Fat 5 grams, Fiber 8 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 466 milligrams, Sugar 3 grams
MEDITERRANEAN STEAK AND POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450˚ F. Put the potatoes on a microwave-safe plate and microwave, turning the potatoes halfway through, until just tender, 6 to 8 minutes. Meanwhile, heat 1 tablespoon olive oil in a medium ovenproof skillet over medium-high heat. Add the onion, thyme, a pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is browned, 3 to 4 minutes. Remove from the heat and stir in 2 tablespoons water.
- Slice the potatoes and tomatoes into 1/4-inch-thick rounds. Gently toss together in a bowl with 2 tablespoons olive oil; season with salt and pepper. Place in overlapping layers on top of the onion (it doesn't have to be neat). Transfer the skillet to the oven and bake until the potatoes are soft and the tomatoes are wrinkled and dry, about 25 minutes.
- Meanwhile, season the steaks on both sides with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steaks and cook 5 to 6 minutes per side for medium rare. Remove to a cutting board and let rest, 5 minutes.
- Finely chop the olives and parsley; toss with the remaining 1 tablespoon olive oil, the vinegar, orange zest and a pinch of salt. Slice the steak against the grain and divide among plates; top with the olive-parsley relish and serve with the roasted vegetables.
Nutrition Facts : Calories 560, Fat 35 grams, SaturatedFat 9 grams, Cholesterol 107 milligrams, Sodium 639 milligrams, Carbohydrate 24 grams, Fiber 3 grams, Protein 35 grams, Sugar 4 grams
FRIED TOMATO, ONION, AND MUSHROOM RAGOUT
When I was growing up, my mother used to make a simple dish of fried tomatoes and onions that we would soak up with buttered bread. This is an updated version to which I have added mushrooms and fresh basil. My daughter loves this over whole wheat penne pasta and topped with Parmesan cheese.
Provided by Cathy Wiechert
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Heat the olive oil in a large skillet over medium heat, and cook and stir the onion for about 5 minutes, until translucent. Add the tomato wedges and mushrooms, and simmer, stirring occasionally, for about 20 minutes, until the tomatoes and mushrooms are cooked through and the sauce is reduced and thickened.
- Sprinkle on the basil, salt and pepper, and stir to combine.
Nutrition Facts : Calories 106.1 calories, Carbohydrate 9.8 g, Fat 7.2 g, Fiber 2.5 g, Protein 2.7 g, SaturatedFat 1 g, Sodium 9.7 mg, Sugar 5.5 g
CHEAP AND EASY STEAK AND POTATOES FOR TWO
This is a satisfying meal for two that costs around $4 total or only $2 per person. I usally buy a package of two cube steaks weighing anywhere from 1/2 pound to 3/4 of a pound at Safeway for less than $3 for the package. I always make sure to but the tenderized cube steaks that have the needler holes all through them - otherwise your steak will be very tough! The potatoes are my recipe 444325 scaled down to serve two and using idaho baking potatoes instead of red potatoes. The spiciness of the potatoes goes so well with the slight sweetness of the pan sauce - this is hands down one of my favorite meals!! If you don't like things so spicy cut down on the black and cayenne peppers.
Provided by anonymous
Categories Potato
Time 40m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- For the Steaks:.
- In a small bowl, combine the paprika, garlic powder, salt and pepper. Liberally season the steak with the rub on both sides and let it rest on the counter for 15 minutes.
- In a large saute pan, heat the vegetable oil and 1 tablespoon of the butter over medium high heat. When hot, place the steaks in the pan and sear until nicely browned, about 3 minutes per side for medium-rare, 5 minutes per side for medium-well. Remove the steaks to a plate and let rest for 10 minutes.
- In the meantime, deglaze the saute pan with the wine and vinegar and simmer until reduced by half. Add the beef broth to the pan and reduce by half again. Remove from the heat and whisk in the remaining 2 tablespoons of butter.
- For the Potatoes:.
- While the steaks are rubbed and resting (before cooking!), preheat the oven to 525°F
- Peel the potatoes and cut them into 1-inch chunks (smaller pieces will burn!). Pat them dry and place them in a bowl. Drizzle the olive oil over them and toss to coat. Add the rest of the spices and toss to coat well.
- Line a baking sheet with foil and spread the seasoned potatoes out on it, making sure no pieces are touching. Bake for 15 minutes and then turn potato pieces.
- Place back in the oven and bake for an additional 10 minutes.
- To Serve:.
- Place 1 steak and half of the potato cubes on each plate. Scrape any accumulated juices from the plate the steaks were resting on back into the pan sauce. Pour half of the pan sauce over each plate and enjoy!
Nutrition Facts : Calories 654.3, Fat 38.7, SaturatedFat 16.6, Cholesterol 115.1, Sodium 1453.8, Carbohydrate 41.1, Fiber 5.8, Sugar 2.6, Protein 29.8
ASPARAGUS, LEEK, SHIITAKE AND POTATO RAGOûT
Categories Mushroom Potato Vegetable Side Sauté Low Cal Asparagus Leek Spring Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 as an Entèe, or 6 as a Side Dish
Number Of Ingredients 9
Steps:
- Cut leeks crosswise into 1/2-inch slices and in a bowl soak in water, agitating occasionally to dislodge any sand, 5 minutes. Lift leeks out of water and drain in a colander.
- Quarter potatoes. In a 12- to 14-inch non-stick skillet, heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté potatoes with salt to taste, stirring occasionally, until golden, about 5 minutes. Transfer potatoes to a bowl.
- In skillet, heat 1 tablespoon oil until hot but not smoking and sauté leeks, stirring occasionally and shaking skillet, until lightly browned, about 3 to 4 minutes. Transfer leeks to bowl with potatoes.
- In skillet, heat remaining tablespoon oil until hot but not smoking and sauté asparagus, stirring occasionally, 2 minutes. Add mushrooms and sauté mixture, stirring occasionally, until mushrooms are softened, about 3 minutes.
- Add broth and bring to a boil. Add potatoes and leeks and simmer, covered, until vegetables are tender, about 5 minutes.
- Squeeze a little lemon juice over vegetables and stir in mint, parsley, and salt and pepper to taste.
RIB-EYE STEAKS WITH PORT AND MUSHROOM RAGOûT
Categories Beef Mushroom Sauté Quick & Easy Steak Port Winter Pan-Fry Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Melt 2 tablespoons butter in large skillet over medium-high heat. Add shallots and sauté until tender, about 5 minutes. Add mushrooms and stir until beginning to soften, about 6 minutes. Add Port and broth and boil until liquid is syrupy, about 10 minutes. (Can be made 6 hours ahead. Cover and chill.)
- Melt remaining 1 tablespoon butter with oil in heavy large skillet over high heat. Sprinkle steaks with salt and pepper. Add to skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates.
- Bring mushrooms to simmer. Add cream and tarragon and boil until sauce thickens, about 2 minutes. Season with salt and pepper. Spoon mushrooms over steaks. Sprinkle with parsley and serve.
FILET MIGNON WITH TRUFFLED MUSHROOM RAGOûT
Categories Beef Mushroom Sauté Valentine's Day Low Carb New Year's Eve Dinner Meat Beef Tenderloin Winter Anniversary Bon Appétit Sugar Conscious Wheat/Gluten-Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 10
Steps:
- Melt butter in large nonstick skillet over medium heat. Add chopped garlic and marjoram; sauté 30 seconds. Add mushrooms; toss to coat with butter. Sprinkle with salt. Cover and cook until mushrooms have released their juices, about 13 minutes. Add chicken broth, wine, and whipping cream and bring to boil. Cook uncovered until mushrooms are tender and sauce coats mushrooms, about 5 minutes. Season mushroom ragout to taste with salt and pepper. (Ragout can be made 3 hours ahead. Cover skillet and refrigerate.)
- Heat heavy medium skillet over high heat until hot. Add peanut oil and tilt skillet to coat evenly. Sprinkle steaks with salt and pepper. Add to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates. Rewarm mushroom ragout in skillet over medium heat, stirring frequently. Spoon ragout partially over steaks and onto plates. Drizzle mushrooms on each plate with 1/4 teaspoon truffle oil.
- Available at Italian markets, specialty foods stores, and some supermarkets.
BAKED STEAK AND POTATOES
I only had steak and potatoes on hand and did not feel like driving to the store to pick up any more food. This came out so good! I found a few recipes online that used similar ingredients so that's how I came up with this. Hope you enjoy!
Provided by Stefanie828
Categories One Dish Meal
Time 1h50m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees fahrenheit.
- Cube the steak and the potatoes.
- Place steak and potatoes into large mixing bowl.
- Season with salt, pepper, garlic, and onion to taste. I use about a pinch of everything.
- Pour in balsamic vinagerette.
- Stir everything together and then put into baking dish.
- Use a baking dish that is large enough that the salad dressing covers the steak and potatoes completely. Otherwise the steak on top will come out hard and the potatoes will not be cooked all the way through.
- Cook for 1 and 1/2 hours.
PANFRIED FLANK STEAK WITH MUSHROOM RAGOûT
Steps:
- Put oven rack in middle position and preheat oven to 200°F.
- Pat steak dry. Mix together salt and pepper in a small bowl, then rub three fourths of salt mixture on both sides of steak.
- Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté meat, turning over once, 6 to 8 minutes total for rare (depending on thickness of steak). Transfer to a baking pan and keep warm in oven while making ragout.
- Heat remaining 2 tablespoons oil in uncleaned skillet over moderately high heat until hot but not smoking, then sauté garlic, rosemary, and red-pepper flakes, stirring, until fragrant, about 30 seconds. Add mushrooms and remaining salt mixture and sauté, stirring frequently and scraping up any brown bits, until mushrooms are tender but still juicy, 6 to 7 minutes. Add tomatoes with their juice and sugar, then simmer, stirring occasionally, until liquid is reduced by about two thirds, 5 to 8 minutes.
- Transfer steak to a cutting board and pour any meat juices from baking pan into mushroom ragout. Holding knife at a 45-degree angle, cut steak across the grain into thin slices. Serve topped with ragout.
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