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Roast Potato Ragout

Roast Potato Ragout

Recipe Book: Yves' Recipe Book

Ragu Vs. Ragout...
Ragout is a thick stew of meat, poultry or fish made with or without vegetables.
Ragu, aside from being a pasta sauce company, is a thick meat sauce containing ground meat with various vegetables and tomato paste, generally served with pasta.
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Cooking for
4 people

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Preparation


1

Fry diced cooked potatoes in lots of butter and onion, chives, or shallots, lots of garlic.

2

Add sliced roast or leftover steak (chicken is really good)

3

salt and pepper, thyme, oregano and Worcester sauce

4

2- 4 cups of beef broth and 2 cups of chicken broth

5

Simmer 1 to 1.5 hours; near the end add starch or flour mixed with cold water first.

Recipe By

Recipe By

Yves Asselin

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