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| Lamb & Bean Ragout
8 ounces of lean boneless lamb or beef top round steak
8 ounces of whole fresh mushrooms
1 tablespoon of cooking oil
2 cloves garlic, minced
2 medium onions, cut into thin wedges
1 medium yellow summer squash, halved lengthwise and sliced ( 1 1/4 cups
1 tablespoon of snipped fresh basil or 1 teaspoon of dried basil, crushed
one 15 to 19 ounce can of white kidney (cannellini) beans, rinsed and drained
one 14 1/2 ounce can of tomatoes, cut up
1/2 teaspoon of salt
1/8 teaspoon of pepper
8 ounce package of dried rigatoni or cut ziti, cooked and drained
fresh basil sprigs, optional
Trim the from heat. Partially freeze meat. Thinly slices across the grain into bite size strips. Cut any large mushrooms on half. Set aside.
Add cooking oil to a wok or large skillet. Preheat over medium high heat ( add more oil if necessary during cooking). Stir fry garlic in hot oil for 15 seconds. Add onions, stir fry for 3 minutes. Add mushrooms, squash, and snipped fresh or dried basil, stir fry for 3 to 4 minutes or until vegetables are crisp tender. Remove vegetables from wok.
Add meat to wok. Stir fry for 2 to 3 minutes or to desired doneness. Return cooked vegetables to wok. Stir in beans, undrained tomatoes, salt, and pepper. Cook and stir for 3 to 4 minutes or until slightly thickened. Serve immediately over hot pasta. If desired, garnish with basil sprigs. Makes 4 to 5 servings |
Lamb Cookbooks
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