Think of this savory meat sauce as a cross between beef stew and sloppy joe filling. Add pearl onions to soups and stir-fries, or saute in a skillet with a little olive oil, balsamic vinegar, and sugar. The perfect pairing for this ragout is our Cauliflower Polenta. While the stock mixture for the polenta comes to a boil, begin cooking the beef mixture. As your finish the ragout, the polenta will be cooking away. The addition of cauliflower to traditional polenta lightens the recipe. To add more vegetables to this ragout, add carrots and parsnips during the fall.
1 cup unsalted chicken stock, divided
1 tablespoon cornstarch
2 tablespoons olive oil
1 pound 90% lean ground sirloin
1 tablespoon reduced-sodium Worcestershire sauce
1 teaspoon black pepper, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 sliced green onions, white and green parts divided
1/2 cup frozen pearl onions, thawed
3 cups chopped tomato, divided
1 tablespoon unsalted ketchup
1 tablespoon chopped fresh chives
Est. added sugars 0
How to Make It
Combine 1/4 cup stock and cornstarch in a small bowl, stirring with a whisk.
Heat oil in a large skillet over medium-high. Add beef; cook 5 minutes, stirring to crumble. Stir in Worcestershire sauce, 1/2 teaspoon pepper, 1/2 teaspoon salt, garlic powder, onion powder, and white parts of green onions; cook 2 minutes. Remove mixture from pan.
Add pearl onions to pan; cook 2 minutes. Add 2 cups tomato and ketchup; cook 3 minutes. Stir in cornstarch mixture, remaining 3/4 cup stock, remaining 1/2 teaspoon pepper, and remaining 1/4 teaspoon salt. Cook 3 minutes or until thickened. Stir in beef mixture, green parts of green onions, and remaining 1 cup tomato. Sprinkle with chives.