BEEF & KIDNEY RAGOUT (Nana)

By Montrealer

Beef

Ingredients

• 3 pounds of stewing beef
• 3 veal kidneys
• 3 tablespoons of shortening
• 2 tablespoons of paprika
• 1 tablespoon of meat sauce
• 1 tablespoon of Worcestershire
• 1/2 bay leaf crushed
• 1/8 teaspoon thyme
• 1/8 teaspoon pepper
• 3 large onions minced
• 1/2 cup of celery minced
• 1/4 cup of parsley minced
• 1 garlic clove
• 1/2 pound of mushrooms minced
• 2 tablespoons flour

Preparation

Step 1

1. Dredge the stewing beef and brown in the shortening.
2. Trim and slice the veal kidneys. Cover with water. Cook 15-20 minutes. Skim and drain the broth.
3. Add the quart of broth to the beef.
4. Add paprika, meat sauce, Worcestershire, bay leaf, thyme, pepper, onion, celery, parsley, garlic and kidneys.
5. Cover and simmer for 2 hours.
6. Add mushrooms during the last ½ hour of cooking.

Serve with rice and steamed vegetables.