BEEF, VEAL AND PORK Recipes

BEEF RAGOUT

Another way to serve the remnants of cold meat is to melt
one rounding tablespoon of butter in a pan and let it brown lightly. Add
two rounding tablespoons of flour and stir until smooth and browned; add
one cup of strained tomato and one cup of stock or strained gravy, or
part gravy and part water. When this sauce is thickened add two cups of
meat cut in small, thin slices or shavings. Stir until heated through
and no longer, as that will harden the meat. Season with salt and
pepper, and serve at once.

Recipes