Recipes Included On This Page Ragout A'la Deutsch (Bavarian Beef Tenderloin) Rice & Fruit Salad Hallie Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Ragout A'la Deutsch (Bavarian Beef Tenderloin) Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 pounds sirloin steak -- cut into 1/4" strips 3 tablespoons butter -- melted 3 tablespoons all-purpose flour -- 1/2 inch thick 1/2 cup white wine -- drinking wine 3/4 cup green pepper -- diced 1 medium onion -- diced 1 1/2 cups sliced mushrooms -- fresh 4 ounces sliced pimientos 1 teaspoon salt 1 dash hot pepper sauce 1 dash Worcestershire sauce In a skillet cook sirloin in 2 tablespoons of the melted butter, just until browned, about 5 minutes. Pour drippings into a measuring cup, skim 2 tablespoons of the drippings of top and place in a saucepan. Add flour and blend well. Cook stirring over low heat till bubbly about 1 minute, remove from heat. Add water to meat juices remaining in measuring cup to make 1 cup. Add to flour mixture and blend well.. Cook over medium heat stirring constantly, till thickened, about 5 minutes. Stir in wine and set aside. In same skillet cook green pepper, onion and mushrooms in remaining 1 tablespoon butter just till tender, about 5 minutes. Add beef gravy, pimientos, salt, hot pepper sauce and Worcestershire sauce. Bring to boil and simmer 30 minutes. Serving Ideas : Steamed cabbage and carrots. NOTES : May use your favorite beer instead of the white wine. Contributed by Sandy to the FareShare Gazette; 19 September, 2000. - - - - - - - - - - - - - - - - - - - Per serving: 435 Calories (kcal); 29g Total Fat; (62% calories from fat); 31g Protein; 8g Carbohydrate; 118mg Cholesterol; 586mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates * Exported from MasterCook * Rice & Fruit Salad Hallie Recipe By :Hallie du Preez Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups cooked rice 1 large tomato -- chopped 3 stalks celery -- chopped fine 5 dried apricots 1 cup seedless grapes 1/4 cup onion -- finely chopped 1 tablespoon fresh ginger root -- finely chopped 1 1/2 teaspoons curry powder 1 1/2 cups water 1 1/2 teaspoons cornstarch -- or tapioca powder 1 pinch dried mint leaves 1/2 teaspoon salt -- optional Place the cooked rice into a large bowl. Add the finely chopped celery and the chopped tomato. In a small saucepan over medium heat cook the dried apricots for 5 minutes. Add the grapes, finely chopped onion, ginger, curry powder and mint. When the apricots are plump and tender, remove them from the saucepan and chop them very fine. Stir the apricots into the rice. Mix the tapioca powder with a little water and stir into the curried fruit mixture. Cook until thickened. Pour over the rice and mix well. Add salt to taste. Serve warm or cold. MC formatted and contributed to the FareShare Gazette by Hallie; 27 September, 2000. - - - - - - - - - - - - - - - - - - - Per serving: 409 Calories (kcal); 1g Total Fat; (2% calories from fat); 7g Protein; 100g Carbohydrate; 0mg Cholesterol; 214mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 4 1/2 Fruit; 0 Fat; 0 Other Carbohydrates

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