Ragu

Here is a very, very special recipe from my grandmother’s kitchen. It’s the perfect transition meal from summer to fall – not too heavy, but warm and filling. We call it Ragu.

Ingredients

  • 2 Tbs EVOO

  • 1 lb. Top Round Steak

  • 1 cup good sherry

  • 1 green pepper

  • 2 12oz cans low sodium Beef Consommé

  • ½ cup Heinz ketchup

  • Mashed potatoes

Directions

  1. Warm 2 Tbs EVOO in a large pan

  2. Dredge 1 lb. Top Round Steak – pounded very thin – in salted and peppered flour. Place in oil and cook until done.

  3. Add 1 Cup good sherry and brown the beef

  4. Add 1 sliced green pepper, brown

  5. Add 2 12oz cans of low sodium Beef Consommé

  6. Add ½ cup Heinz ketchup (If needed, add up to ½ cup of water if it’s too salty)

  7. Simmer for 1 hour

  8. Serve over/with freshly mashed potatoes

Simple and divine! It’s the ultimate in comfort food.

Beef, EntreesJ.T. EllisonComment