Cowboy Style Beef Ragout
Ground beef cooked in a thick tomato sauce with pearl onions, served over polenta or egg noodles for a hearty meal
Ingredients
- 1 cup unsalted chicken stock
- 1 tablespoon cornstarch
- 2 tablespoons olive oil
- 1 pound 90% lean ground sirloin
- 1 tablespoon reduced-sodium Worcestershire sauce
- 1 teaspoon black pepper divided
- 3/4 teaspoon kosher salt divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 sliced green onions white and green parts divided
- 1/2 cup frozen pearl onions thawed
- 3 cups strained tomatoes
- 1 tablespoon unsalted ketchup
- 1 tablespoon chopped fresh chives
Instructions
- Combine chicken stock and cornstarch in a small bowl, stirring with a whisk.
- Heat oil in a large saute pan over medium-high. Add beef and cook for 5 minutes, stirring to crumble.
- Stir in Worcestershire sauce, 1/2 teaspoon pepper, 1/2 teaspoon salt, garlic powder, onion powder, and white parts of green onions. Cook for 2 minutes.
- Remove mixture from pan using a slotted spoon (you want to keep some of the drippings still in the saute pan). Add the pearl onions to pan and cook 2 minutes.
- Add the tomatoes and ketchup, and cook for 3 minutes.
- Stir in cornstarch mixture, remaining 1/2 teaspoon pepper, and remaining 1/4 teaspoon salt. Cook 3 minutes or until thickened.
- Stir in beef mixture and green parts of green onions. Sprinkle with chives.
- Serve over polenta.
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!