Look at what's cookin

My adventure's in feeding my family

Beef Ragout and Oven-Roasted Potatoes January 4, 2011

Filed under: Rachael Ray — kariryerson @ 9:45 am

Another great Rachael Ray 30-Minute Meal Comfort Foods meal. The hubs isn’t a big fan of peppers so I left them big enough for him to pick out. The taters were awesome.





  • 16 small fingerling potatoes, or 8 small white potatoes, peeled
  • Extra-virgin olive oil, to coat
  • Montreal Steak Seasoning by McCormick, or coarse salt and black pepper, to taste
  • A sprinkle of paprika


  • 3 tbsp butter
  • 2 tbsp all-purpose flour
  • 1/2 cup dry sherry
  • 1 cup low-sodium beef broth
  • Black pepper
  • 1/2 tsp allspice
  • A palmful chopped fresh flat-leaf parsley


  • 1 pound top sirloin, 1 inch thick, cut into 2-inch cubes
  • 1/2 tbsp butter
  • A drizzle extra-virgin olive oil
  • Montreal Steak Seasoning, or coarse salt and black pepper to taste


  • 1 tbsp extra-virgin olive oil
  • 8 button mushrooms, cleaned and trimmed
  • 1 med onion, coarsely chopped
  • 1 med green bell pepper, diced
  • A splash of sherry or beef broth


Preheat over to 450. Coat potatoes in olive oil and seasonings. Scatter potatoes in shallow baking dish and place on middle rack of oven to roast for 25 minutes, or until tender.

To make sauce, melt butter over medium heat. Sprinkle flour and continuously whisk until a smooth paste is formed and mixture begins to darken a bit. Slowly add sherry while continuing to whisk sauce, and cook until sherry reduces by half. Add broth in a low stream and continue to stir until sauce thickens enough to lightly coat the back of a spook and is glossy in appearance. Turn off heat and whisk in pepper, allspice, and parsley.

Pat meat dry with paper towels. Heat butter and a touch of oil in a skillet over high heat. When pan begins to smoke, add meat and cook 3 minutes on each side, giving the pan a shake frequently and reducing heat a touch if pan continues to smoke excessively. Remove meat from pan, transferring to a serving dish, and sprinkle with seasoning.

Return pan to stove and reduce heat to medium-high. Add olive oil and vegetables and saute, frequently shaking pan vigorously to keep vegetables from sticking. Cook 3 to 5 minutes, until just tender. Add a splash of sherry or broth to the pan and reduce, using it to loosen any drippings. Add meat back to pan and distribute sauce evenly over meat and vegetables.

Remove potatoes from over and cut each in half. To serve, scoop meat and vegetables into shallow bowls and garnish bowls with a few roasted potatoes set into the meat and sauce.


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