transcription, транскрипция: [ ra-ˈgü ]
noun
Etymology: French ragoût, from ragoûter to revive the taste, from Middle French ragouster, from re- + a- ad- (from Latin ad- ) + goust taste, from Latin gustus; akin to Latin gustare to taste — more at choose
Date: circa 1657
1. : well-seasoned meat and vegetables cooked in a thick sauce
2. : mixture , melange