John Myers
Beef and Tomato Ragout
The perfect beef and tomato ragout recipe with a picture and simple step-by-step instructions.
- 1 kg Beef goulash
- 3 Onions
- 2 Garlic cloves
- 1 tbsp Olive oil
- Salt
- Pepper from the grinder
- Chilli from the mill
- 1 pinch Sugar
- 1 tbsp Tomato paste
- 2 tbsp Flour
- 300 ml Red wine
- 1 DS Chopped tomatoes, 425 ml
- 4 Stems Thyme
- Peel the onions and garlic, dice finely. Heat the olive oil in a large saucepan. Fry the goulash in portions over high heat until brown. Season with salt, pepper and chilli. Add onions and garlic and fry with
- Add all of the meat again. Stir in tomato paste, sauté briefly. Dust with flour and sauté briefly while stirring. Pour red wine and 500 ml water, bring to the boil. Add tomatoes and cook covered over low heat for about 2 hours. Possibly pour in some water.
- Wash the thyme, shake dry, pluck off the leaves, fold into the goulash approx. 30 minutes before the end of the braising time. Season well with salt, pepper, chilli and a pinch of sugar.
Facebook Comments