Ragout of Beef

Preparation info

  • 6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • lb. cold under-done roast beef
  • 2 onions
  • 2 oz.


Cut the meat into neat slices. Chop the onions coarsely. Melt the fat in a saucepan, add the onions and fry until brown. Sprinkle in the flour, stir and cook slowly until well browned. Add the stock, stir and bring to the boil. Season to taste, add the carrot and turnip trimmings from the garnish, mushroom ketchup or vinegar, and simmer for 15 min. Put in the slices of meat and heat thoroughly