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Parisienne Ragout Recipe
|Round steak||2 1⁄2 Pound, cut into serving pieces|
|Butter||5 Tablespoon, melted|
|Carrots||2 , grated|
|Green onion and tops||4 , finely cut up|
|Beef bouillon cubes||3|
|Boiling water||2 1⁄2 Cup (40 tbs)|
Serving size: Complete recipe
Calories 2565 Calories from Fat 1412
% Daily Value*
Total Fat 158 g242.6%
Saturated Fat 75.6 g377.9%
Trans Fat 0 g
Cholesterol 628.2 mg
Sodium 4414.9 mg184%
Total Carbohydrates 26 g8.6%
Dietary Fiber 5.2 g20.8%
Sugars 6.9 g
Protein 245 g490%
Vitamin A 483.5% Vitamin C 48.5%
Calcium 30.6% Iron 63.1%
*Based on a 2000 Calorie diet
Brown meat in butter and remove from pan.
Add carrots and onion; cook until tender.
Add salt, pepper and bouillon; bring to a boil.
Blend cornstarch with 2 tsp. water until a smooth paste, stir into mixture until thickened.
Remove from heat.
Arrange meat in casserole with lid.
Pour thickened sauce over meat.
Cover and bake for 2 hours at 350° or until meat is tender.