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Quick Skillet Ragout |
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Serves: 4
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Quick Skillet Ragout recipe on the web!!
_ pound beef round tip roast or sirloin tip steak,* 1/2 -inch thick
_ tablespoons margarine or vegetable oil
___ teaspoon salt
___ teaspoon black pepper
Margarine Additional or vegetable oil (optional)
_ carrots medium, sliced 1/4 -inch thick
_ onion large, coarsely chopped
_ cups water
_ .75-ounce package brown gravy mix
Trim excess fat from steak. Thinly slice beef into 1 1/2 x 1/8 -inch strips; set aside.
Over medium-high heat, heat a large non-stick skillet until hot. Add 2 tablespoons margarine. When hot, add meat. Spinkle with salt and pepper. Cook and stir until no longer red. Transfer meat to a plate.
Add additional margarine to skillet if needed. Cook and stir carrots and onion until carrots are lightly browned and onion is limp. Return meat to skillet. Stir in 1 1/2 cups of the water. Bring to a boil; reduce heat to low, cover and simmer for 20 minutes or until vegetables are tender, stirring after 10 minutes.
Meanwhile, in a small bowl, stir gravy mix and remaining 1/2 cup water until blended. Stir into skillet. Cook and stir for 1 to 2 minutes or until thickened.
Serve with biscuits and peach-cottage cheese salad.
* Partially frozen meat is easier to cut.
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