| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Dujour09, New |
6 |
servings |
INGREDIENTS
| 4 |
c |
Veal stock |
| 2 |
tb |
Vegetable oil |
| 1 |
|
Pound; ¥ |
| 2 |
oz |
Beef tenderloin scraps; cut into 3/4 by 1 |
|
|
; 1/2-inch strips |
| 1/2 |
lb |
White button mushrooms; sliced |
| 1 |
ts |
Dijonstyle mustard |
| 3 |
tb |
Heavy cream |
| 1/2 |
ts |
Salt |
|
|
Freshly ground black pepper |
| 4 |
|
Scallions; white and green |
|
|
; parts only, sliced |
|
|
; 1/4 inch thick on |
|
|
; the diagonal |
|
|
Spatzle; see recipe |
INSTRUCTIONS
In a medium saucepan, bring the veal stock to a simmer and reduce it
to 1/4 of its original volume, until 1 cup of syrupy liquid remains
(this may take up to 45 minutes). Set aside.
Prepare the spatzle as directed in the above recipe.
Heat a large heavy skillet over high heat until it is very hot, and
add the vegetable oil. Saute the beef strips, tossing frequently, for
2 minutes, or until seared. Add the mushrooms and cook for 3 to 4
minutes more, tossing, until they give up their liquid. Add the
mustard, cream, salt, a generous amount of pepper, and the reduced
veal stock. Stir to mix thoroughly and remove from the heat.
Make a bed of the spatzle in each of 6 shallow heated bowls, top with
a generous spoonful of the ragout and lots of sauce, and sprinkle a
few scallions over each.
Yield: 6 servings
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