in Italy

Italian beef ragout in onion and sage sauce

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Ingredients for 2 servings:

  • 700 g beef goulash
  • 4 onions, cut into large pieces
  • 12 sage leaves
  • 3 tbsp olive oil
  • 1 tbsp butter
  • 500 ml water
  • 1 cube of beef broth
  • Salt
  • Black pepper, freshly ground
  • 2 tbsp flour

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Heat olive oil and butter in a casserole dish. Brown the beef cubes on all sides. Add the onion and sage, and braise until golden brown. Season with salt and pepper. Then dust with 2 tablespoons of flour and stir well. Pour in lukewarm water and add the stock cube. Cover and braise on the middle rack of an oven preheated to 160°C (320°F) for 2 hours. Season again with salt and pepper, if desired. Serve with potato gnocchi. Enjoy!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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