STUDENT'S RAGU

SERVES 4

I really don't know where this title came from, other than my paternal grandmother. This was one of my father's favorite dinners. As I understand it, Nana made it in the oven. My mother started to make it on the stove because it gave it more flavor. It is a typical Pennsylvania Dutch dish. I added the green peppers and the thyme, but they could be omitted.

INGREDIENTS

1 tablespoon cooking oil

6 slices bacon

2 pounds beef round steak, cut into serving size pieces

1/4 cup flour

Salt and pepper to taste

Water as needed

4 small carrots, cut into 1/4-inch slices

1 large onion, cut into 1/4-inch slices

4 medium potatoes, cut into 1/4-inch slices

1/4 small green pepper, sliced thin

1/2 teaspoon dried thyme

1 teaspoon dried parsley

Heat a large skillet over medium-high heat. Add the oil, then the bacon. Brown the bacon until crisp. Remove from skillet. Dust the steaks pieces with salt, pepper and flour. Add a little oil to the pan if needed and turn the burner to high. Add the meat and brown well, about 2 minutes per side. Remove from pan. Add about 1 cup water to skillet and deglaze the bottom. Reduce heat to medium-low. Return the meat to the pan and braise, checking about every 15 minutes and adding moisture as needed, always scraping up anything from bottom of pan. After 1 hour, add the remaining ingredients. Braise for another hour, checking often, or until potatoes are tender and meat is very tender.

Notes: If you prefer to braise in the oven, brown the meat first. Cover tightly with foil. The cooking times should be about the same.

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