| 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 CHEF DU JOUR HANS ROCKENWAGNER SHOW #DJ9517 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0n. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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