Beef Ragout

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IngredientsBeef skirt ragout

  • 2 pounds boneless sirloin steak (1inch thick)
  • 2 tablespoons shortening
  • 2 cans 10 ¾ ounces each, condensed cream of mushroom soup
  • ½ cup water
  • 1 tablespoon Worcestershire
  • 6 medium carrots cut in 2 inch pieces
  • 8 small whole white onions (about ½ pound)
  • 1 package (10 ounces) frozen green beans
  • Cooked noodles


  1. Cut meat in 1 inch cubes.
  2. In large heavy pan, brown meat in shortening; pour off fat.
  3. Add remaining ingredients except beans and noodles.
  4. Cover; cook over low heat 45 minutes, add beans; cook 15 minutes more or until done.  Stir occasionally.
  5. Thicken sauce if desired.

Serve over noodles.

Makes about 7 cups.

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