{"id":6521,"slug":"ragout-a-la-deutsch","title":"Ragout à la Deutsch","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one-half pound of sliced raw tenderloin of beef","three lamb kidneys","salt and pepper","butter","three chopped shallots","a green pepper cut in small dices","two cups of brown gravy","one cup of sauté potatoes"],"ingredients_norm":["raw tenderloin of beef","lamb kidney","salt and pepper","butter","shallot","green pepper cut in small dice","brown gravy","saute potato"],"steps":["One-half pound of sliced raw tenderloin of beef, and three lamb kidneys, season with salt and pepper and fry in frying pan with very hot butter.","When done remove the meat and place in a deep dish.","Put three chopped shallots and a green pepper cut in small dices, in the butter in frying pan and simmer for a minute.","Drain, add two cups of brown gravy and one cup of sauté potatoes.","Mix with the meat, but do not allow to boil.","Serve from the deep dish or casserole."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w138:19","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"9b70dfa43ee83e1a8db94f6aec7e6c6e0d81b85e21b89a45bb56a39d30aef4ff","created_at":"2026-08-02T16:52:24Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/ragout-a-la-deutsch"}