| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 2 | tb | Olive oil |
| 3 | c | Sliced assorted wild mushrooms |
| 1/2 | c | Chopped green onions |
| 1 | c | Chopped tomatoes,; peeled and seeded |
| 2 | tb | Minced shallots |
| 1 | tb | Minced garlic |
| 2 | c | Veal reduction |
| 2 | tb | Butter |
| Salt and black pepper |
INSTRUCTIONS
In a saute pan, heat the olive oil. When the oil is hot, saute the mushrooms for 2-3 minutes or until slightly wilted. Season with Essence. Add the green onions, tomatoes, shallots and garlic. Continue sauteing for 2 minutes. Season with Essence. Add the veal reduction and bring up to a boil. Reduce to a simmer and cook for 3 minutes. Stir in the butter. Right before serving, add the gnocchi. Saut_ for 1-2 minutes, just to warm the gnocchi Place the fillet in the center of the plate. Spoon the gnocchi and ragu around the beef. Garnish with fried spinach, chives and Essence. Yield: 4 servings Recipe By :ESSENCE OF EMERIL SHOW#EE2397 Posted to MC-Recipe Digest V1 #303 Date: Fri, 15 Nov 1996 07:46:10 -0500 From: Meg Antczak <meginny@frontiernet.net>
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