Beef ragu with grilled polenta | Women's Weekly Food
Served over crispy grilled polenta, this rich beef ragu is comforting and perfect for the cooler weather.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1 litre (4 cups) water
- 1 teaspoon salt
- 1 cup (170g) polenta
- 1/2 cup (40g) finely grated parmesan cheese
- 1 egg yolk
- 1 kilogram beef chuck steak, trimmed
- 2 tablespoons plain flour
- 1 tablespoon olive oil
- 20 grams butter
- 1 large brown onion (200g), chopped coarsely
- 2 cloves garlic, crushed
- 2 rindless bacon rashers (130g), chopped coarsely
- 200 grams button mushrooms, stems trimmed, halved
- 1 cup (250ml) dry red wine
- 1 cup (250ml) beef stock
- 1/4 cup (70g) tomato paste
- 1 tablespoon dijon mustard
- 1 tablespoon finely chopped fresh thyme
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