ISSUE 44, À LA CRÉOLE, Part 5: Meat

MEATS

Ragout of Beef à la Créole – Cut some beef into pieces about the size of an egg, chop an onion or two and fry in oil or butter in a deep saucepan light brown, then put in the pieces of beef and without adding any water shut down with a tight lid and let the meat simmer in its own juice, and steam for an hour or longer, until it, too, begins to brow…