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The 2008
Mietta Song Recital Award






Ragout Of Beef With Celery And Walnuts



Ingredients

1 1/2 lb Rump Steak

Beef Beef

1 1/2-2 oz Butter

Butter Butter

12 small Onions

Spring Onion Spring Onion

2 teaspoons Plain Flour (or more)

Cornflour Cornflour

5 oz Claret

Claret Claret

Bouquet Garni (Parsley Stalks, Thyme, Bay Leaf)

Bouquet Garni Bouquet Garni

1 clove Garlic

Garlic Garlic

1 pint Stock (approx)

Stock Stock

Salt And Pepper

Salt and Pepper Salt and Pepper

4 sticks Celery

Celery Celery

1 oz Walnuts

Walnut Walnut

1/2 oz Butter

Butter Butter

2 teaspoons Orange Peel

Orange Orange

Method

Cut the beef into large squares and brown in 2 lots in the hot butter, then remove. Blanch onions, put them into cold water and bring to the boil - then simmer for a few minutes.

Drain off the water, then add the onions to the butter and cook slowly until light golden. Remove from heat. Add extra butter if required and melt to take up the flour.

Add the claret, bouquet garni, garlic crushed with salt. Return the meat, cover with the stock and season with salt and pepper.

Bring slowly to the boil, cover and simmer gently for 1 1/4 - 1 1/2 hours. After one hour, add onions

Cut celery in slices crossways.

Heat 1/2 oz of butter - add walnuts and toss over heat with salt till crisp.

Then add celery and shake over heat for a moment.

Add to casserole.

Finely shred the orange peel, put in cold water, bring to the boil.

Strain and scatter on top before serving.





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