Recipe for Beef and Mushroom Ragout (Dj/Hr) 
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Yield:
6 servings
Ingredients:
Amount Ingredient
4 cup Veal stock
2 tbl Vegetable oil
2 oz Beef tenderloin scraps, cut into 3/4 by 1 1/2-inch strips
1/2 lb White button mushrooms, sliced
1 tsp Dijonstyle mustard
3 tbl Heavy cream
1/2 tsp Salt
Freshly ground black pepper
4 x Scallions, white and green parts only, sliced 1/4 inch thick on the diagonal
Instructions:
Instructions: In a medium saucepan, bring the veal stock to a simmer and reduce it to 1/4 of its original volume, until 1 cup of syrupy liquid remains

(this may take up to 45 minutes). Set aside.

Prepare the spatzle as directed in the above recipe.

Heat a large heavy skillet over high heat until it is very hot, and add the vegetable oil. Saute the beef strips, tossing frequently, for 2 minutes, or until seared. Add the mushrooms and cook for 3 to 4 minutes more, tossing, until they give up their liquid. Add the mustard, cream, salt, a generous amount of pepper, and the reduced veal stock. Stir to mix thoroughly and remove from the heat.

Make a bed of the spatzle in each of 6 shallow heated bowls, top with a generous spoonful of the ragout and lots of sauce, and sprinkle a few scallions over each.

Yield: 6 servings

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