Popover Ragout Recipe
Ingredients
| White onions | 12 Small, peeled (For Stew;) | |
| Green beans | 1/4 pound, cut into pieces (For Stew;) | |
| 2 large carrots, pared and cut into 1-inch pieces | ||
| Water | 3/4 Cup (16 tbs) (For Stew;) | |
| Butter/Margarine | 3 Tablespoon (For Stew;) | |
| All purpose flour | 3 Tablespoon (For Stew;) | |
| Salt | 1/2 Teaspoon (For Stew;) | |
| Pepper | 1 Dash (For Stew;) | |
| 2 teaspoons meat-flavor paste | ||
| 2 cups cubed cooked beef, veal or lamb | ||
| Eggs | 2 (For Popover shells;) | |
| Milk | 1/2 Cup (16 tbs) (For Popover shells;) | |
| All purpose flour | 1/2 Cup (16 tbs) (For Popover shells;) | |
| Salt | 1/8 Teaspoon (For Popover shells;) | |
Directions
MAKING
1. In covered large saucepan cook onions, beans and carrots in 3/4 cup water for 15 minutes such that vegetables are tender.
2. Drain and measure cooking liquid and add enough water to make 2 cups.
3. Save the vegetables and liquid.
4. In the same saucepan melt butter or margarine, remove from heat, blend in flour, salt and pepper and slowly stir in reserved 2 cups liquid and meat-flavor paste.
5. Cook over low heat with constant stirring such that the sauce thickens and boils for 1 minute.
6. Add meat and cooked vegetables and set aside.
7. Take 4 shallow or 2-cup size baking dishes or small frying pans and heavily butter the ramekins.
8. Using a rotary beater beat eggs in 1-quart measure or medium-size bowl such that foamy and stir in milk.
9. Into egg mixture Sift flour and salt and beat for 1 minute such that no lumps remain.
10. Into prepared dishes pour the batter.
11. Place on a cookie sheet or in shallow baking pan place for easy handling.
12. Bake in very hot oven at 450° for 15 minutes such that the shells are puffed, crisp and golden-brown.
SERVING
13. Reheat the stew, spoon into hot popover shells and serve at once.
1. In covered large saucepan cook onions, beans and carrots in 3/4 cup water for 15 minutes such that vegetables are tender.
2. Drain and measure cooking liquid and add enough water to make 2 cups.
3. Save the vegetables and liquid.
4. In the same saucepan melt butter or margarine, remove from heat, blend in flour, salt and pepper and slowly stir in reserved 2 cups liquid and meat-flavor paste.
5. Cook over low heat with constant stirring such that the sauce thickens and boils for 1 minute.
6. Add meat and cooked vegetables and set aside.
7. Take 4 shallow or 2-cup size baking dishes or small frying pans and heavily butter the ramekins.
8. Using a rotary beater beat eggs in 1-quart measure or medium-size bowl such that foamy and stir in milk.
9. Into egg mixture Sift flour and salt and beat for 1 minute such that no lumps remain.
10. Into prepared dishes pour the batter.
11. Place on a cookie sheet or in shallow baking pan place for easy handling.
12. Bake in very hot oven at 450° for 15 minutes such that the shells are puffed, crisp and golden-brown.
SERVING
13. Reheat the stew, spoon into hot popover shells and serve at once.
Chef
