Beef Ragout  

3 tablespoons flour
1/4 teaspoon pepper
1-1/2 teaspoon salt
1 clove garlic
1/4 cup butter
1/2 cup sliced onions
1-1/2 cup chicken stock
1 cup mushrooms sliced
2 tablespoons lemon juice
1/4 cup parsley
1-1/2 pounds beef sirloin


Combine flour, salt and pepper. 
Rub both sides of meat with garlic. 
Pound flour mixture into both sides of meat. 
Cut meat into strips 1-1/2” by 1/2” wide. 
Melt butter in large skillet. 
Lightly cook onions in butter until yellow, remove onions. 
Brown meat strips in skillet. 
Add 1/4 cup stock and onions to meat. 
Cover and simmer 15 minutes. 
Add rest of stock, sliced mushrooms, lemon juice, and parsley. 
Cook covered over low heat (simmer) until mixture is thick and meat tender 1/2 to 3/4 hour. 
Stir occasionally.

Serve on bed of buttered noodles.