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RECIPES FROM THE RETRO HOUSEWIFE

MAIN COURSE

RAGOUT A LA DEUTSCH (German Beef-Ragout), German

Ingredients
  • 3 lbs. bottom round of beef
  • 1 lb. onions, diced
  • 2 tbsp. beef fat or shortening
  • 1 veal kidney
  • 1 tsp. salt
  • Dash of pepper
  • ½ tsp. paprika
  • 1 tbsp. flour
  • 3 cups stock or hot water
  • 1 cup chopped tomatoes or puree
  • 1 bay leaf
  • 1 tap. crushed caraway seeds
  • 4 carrots, diced
  • 4 small turnips, diced
  • 4 potatoes, peeled and diced
Preparation Instructions

Wipe meat with damp cloth. Dice beef and sauté with onions in fat until onions are transparent. Rinse kidney, cut off any excess fat. Slice kidney into pan with beef and onions. Season with salt, pepper and paprika. Cover and let cook slowly 30 minutes. Stir frequently.

Add flour, mix well. Add stock or water to cover neat mixture well. Add tomato puree or chopped tomatoes. Mix and bring to boil, then lower heat and cook slowly 30 minutes. Add bay leaf, caraway seeds and vegetables. Cover and let simmer 1 hour. Serves 6 or more.

Contributed by Dr. Hans Munzer, 1950

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