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Students Ragout

Students' Ragout

  Five or six slices of bacon, cut into 1-inch pieces
  About a pound of round steak, in 1/2 to 3/4-inch cubes
  Two or three onions, halved and sliced fairly thin
  Five or six carrots, sliced thinly crosswise
  Four or five boiling potatoes, cut into 1/4-inch-thick slices
  Flour, salt and pepper, water

Ingredient quantities depend on the size of your pan and the size of
your family, so adjust amounts to your taste.

In a large, heavy-bottomed frying pan (my mother would have called it
a spider), layer the meat and vegetables in the order given (the bacon
should cover the bottom in one layer), sprinkling a little flour and
seasonings on each layer except for the bacon.  Add enough water so
that you can just see it under the potatoes, but not to cover.  Cover
and cook on low-to-medium heat, simmering but not boiling, for about
an hour, more or less, or until everything is tender.  The time
depends on the quantity.

These amounts would serve about four, but you can increase them up to
the capacity of your pan.  Variations include using tomato juice
instead of water, but I prefer the original.