Beef Tenderloin Ragout - cooking recipe

Ingredients

2 lb. tenderloin tips (3/4-inch pieces)
1/4 c. butter
1 Tbsp. flour
1 garlic clove, minced
4 c. beef stock
1 c. Burgundy wine
1 c. water
pinch of pepper
1 1/2 tsp. salt
1 bay leaf
1/4 tsp. ground marjoram
1 c. fresh mushrooms, halved
6 small whole canned onions
1/4 c. sliced water chestnuts
6 artichokes (canned), halved
parslied noodles

Preparation

Saute beef in butter.
Add flour and garlic.
Place in roaster pan.
Combine beef stock, wine, water, pepper, salt, bay leaf and marjoram.
Pour over beef.
Cover roaster pan.
Bake at 325\u00b0 approximately 1 1/2 hours until beef is done.
Add mushrooms and onions.
Return to oven until mushrooms are just tender.