This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Ragout Of Beef

Three lbs. boneless chuck, cut into two-inch cubes
One cup sliced onions
Two cloves minced garlic
One cup stewed tomatoes
Two cups meat-broth or one can consomme
One tbsp. paprika
One-half tsp. crushed red pepper seeds
One-half cup finely sliced dill pickles

SALT AND pepper meat cubes and brown in one-half bacon fat and one-half oil. Add onions, garlic and the spices and smother a few minutes. Add tomatoes and liquids, simmer covered about 90 minutes until tender but still firm.

Remove meat and strain the sauce. Skim off fat, add one-quarter cup dry Sherry or Madeira. Bring to a boil and thicken with about one tbsp. cornstarch dissolved in one-quarter cup of water. Taste as to seasoning and add the meat. Before serving, mix in the dill pickles. Sprinkle with parsley.

–Yields six servings.