Tyrolean Alps Ragout Recipe
Ingredients
| Brown Sauce | ||
| Butter/Margarine | 3 Tablespoon | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Onion | 1 Cup (16 tbs), chopped | |
| 2 pounds beef tenderloin, sliced in thin strips | ||
| Dry sherry | 1/4 Cup (16 tbs) | |
| 1/4, teaspoon salt | ||
| Worcestershire sauce | 1/4 Teaspoon | |
| Pepper | 1 Dash | |
| Hot cooked rice | ||
Directions
Prepare Brown Sauce.
Meanwhile, in 12-inch skillet melt butter.
Add mushrooms and onion; cook and stir over medium heat till tender but not brown.
Push vegetables to one side of skillet.
Quickly brown meat, 1/3 at a time, in butter.
When all meat is browned, stir in Brown Sauce, dry sherry, salt, Worcestershire, and pepper.
Heat through, 5 to 10 minutes.
Meanwhile, in 12-inch skillet melt butter.
Add mushrooms and onion; cook and stir over medium heat till tender but not brown.
Push vegetables to one side of skillet.
Quickly brown meat, 1/3 at a time, in butter.
When all meat is browned, stir in Brown Sauce, dry sherry, salt, Worcestershire, and pepper.
Heat through, 5 to 10 minutes.
Chef
