John Myers
Autumn Beef Ragout
The perfect autumn beef ragout recipe with a picture and simple step-by-step instructions.
- 250 g Mushrooms
- 120 g Onions
- 2 Pc. Clove of garlic
- 600 g Beef goulash
- 250 g Carrots
- 200 g Spring onions
- 300 g Zucchini
- 400 g Chunky tomatoes
- 300 ml Dry red wine
- 50 ml Rapeseed oil
- 1 tbsp Honey
- Salt, pepper, allspice (ground), 3 bay leaves
- Clean and quarter medium-sized mushrooms. Dice onions and garlic and fry in a little oil. When the onions are translucent add the mushrooms and fry until they turn brown. Remove the onion and mushroom mixture from the pan and set aside.
- In the meantime, peel the carrots and cut them into slices. Halve the goulash cubes again (sometimes they are quite large). If necessary, fry both in portions in a little oil.
- Meanwhile, cut the spring onions into rings and wash them briefly. Quarter the zucchini lengthways and cut into pieces approx. 1 cm wide.
- Deglaze the meat with red wine, add the tomatoes, the onion mixture, the remaining vegetables and the honey. Mix everything together and season a little.
- Let the whole simmer over low heat for 60 – 90 minutes and season again to taste.
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