Beef ragout with pink peppercorns and lime noodles

Ingredients for 4 servings:

• 500 g beef (e.g. goulash meat)
• 3 onions, red
• 2 garlic cloves
• 2 bay leaves
• 2 sprigs rosemary
• 2 sprigs of thyme
• 500 ml beef stock
• olive oil
• salt and pepper
• Paprika powder, sweet
• 5 gherkins
• 100 ml cream
• 1 tbsp pepper (pink berries)
• 1 tomato(s)
• 1 shallot(s)
• 1 lime(s), untreated
• 400 g tagliatelle
• 3 tbsp butter
• Tarragon, fresh

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Peel and finely dice the onions and garlic. Pat the meat dry and cut into roughly 2 cm cubes. Heat a little olive oil in a casserole dish and sear the meat. Add the thyme, bay leaves, and rosemary. Then add the onion and garlic, sauté briefly, and pour in the beef stock. Cover and simmer over low heat for 1-1.5 hours. Shortly before the end of the cooking time (it’s okay if the meat simmers for 2 hours), dice the cucumber and lightly crush the pink peppercorns, and add both to the ragout. Remove the thyme, bay leaves, and rosemary. Thicken with cream and season with salt, pepper, and paprika. Cook the tagliatelle in salted water until al dente. Dice the tomato and finely chop the shallot. Heat the butter in a pan and add the tomatoes and shallots, along with the zest and juice of the lime. Add a few tarragon leaves, fold in the pasta, and season with salt and black pepper. Serve the pasta with the beef ragu. The lime pasta is also a quick, delicious, vegetarian summer dish without the ragu, but with just Parmesan cheese.