Beef Ragout with Mustard

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2.2 lb

Flank Steak

cut into pieces

as needed

All-Purpose Flour

as needed

Olive Oil

1 clove

Garlic , chopped

1

Onion , chopped

1/2 cup

Red Wine

2 1/2 cups

Mushrooms , sliced

1/2 cup

Dijon Mustard

to taste

Beef Stock

to taste

Salt

Cooking Instructions

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Step 1

Coat the Flank Steak (2.2 lb) in All-Purpose Flour (as needed) In a pan with a bit of Olive Oil (as needed) , fry the meat until golden brown. We are not going to fully cook the meat; we just want to make the skin crispy. Set aside.

Step 2

Into the same pan, add the Garlic (1 clove) and Onion (1) . Cook for 2-3 minutes.

Step 3

Return the meat to the pot and add Red Wine (1/2 cup) . Cook it for a few more minutes to cook off the alcohol.

Step 4

Cover everything with water, then add the Beef Stock (to taste) . Cook for 2 hours over high heat. Remove fat with a spoon or a skimmer.

Step 5

Fry the Mushrooms (2 1/2 cups) .

Step 6

Add mushrooms and Dijon Mustard (1/2 cup) to the pot once the meat has cooked. Cook for an additional 15 minutes. Season with Salt (to taste) .

Step 7

Serve in large bowls with other side dishes like potatoes if desired.