Beef Ragout - cooking recipe

Ingredients

3 Tbsp. butter
1 c. thinly sliced celery
1/2 c. chopped onion
1 1/2 to 2 lb. beef boneless round steak, cut into 1-inch pieces
2 cans (16 oz. each) whole tomatoes, undrained and cut up
1 (6 oz.) can tomato paste
1 Tbsp. red wine vinegar
1 Tbsp. packed brown sugar
2 tsp. dried parsley flakes
1 tsp. paprika
1/2 tsp. dried oregano leaves
1/2 tsp. garlic salt
1/4 tsp. caraway seed
1/8 tsp. cayenne
1 bay leaf (optional)
hot, cooked rice or egg noodles

Preparation

In Dutch oven, melt butter.
Add celery and onion; cook and stir over medium heat until tender.
Add beef.
Brown over medium-high heat.
Stir in tomatoes, tomato paste, wine vinegar, brown sugar, parsley flakes, paprika, oregano, garlic salt, caraway seed, cayenne and bay leaf.
Heat to boiling.
Reduce heat; cover and simmer for 2 to 2 1/2 hours or until beef is tender, stirring occasionally.
Remove bay leaf.
Serve over rice or egg noodles. Makes 4 to 6 servings.