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Tunisian   -   Ragout De Petits Pois (Beef And Green Pea Ragout)   adapted from Sephardic Cooking by Copeland Marks

Description
Ingredients
  • 2 Pounds Beef
  • 4 Cups Water
  • 1 Teaspoon Salt
  • 3 Tablespoons Olive Oil
  • 2 Medium Onion -- finely chopped
  • 1 Clove Garlic -- finely chopped
  • 1 Teaspoon Paprika
  • Pepper -- to taste
  • 1 Large Tomato -- finely chopped
  • 2 Tablespoons Parsley -- finely chopped
  • 2 Tablespoons Dill -- finely chopped
  • 2 Tablespoons Cilantro -- finely chopped
  • 1 Stalk Celery -- finely chopped
  • 1 Medium Carrot -- sliced
  • 1/2 Pound Green Peas
Directions Cook beef in water with salt in covered pan over moderate heat for 1 hour. Remove and reserve it and 1 cup cooking liquid. Heat oil in pan, stir fry the onion and garlic for 3 minutes. Add paprika and pepper. Mix well, add tomato, parsley, dill, cilantro, celery and carrot. Cook for 10 minutes. Add 1/3 cup cooking liquid and simmer for 10 minutes. Add beef and green peas and the balance of cooking liquid. Simmer over low heat for 15 minutes. Serve.
Serves 6
Time to Make 0:00



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