John Myers
Beef or Lamb Ragout
The perfect beef or lamb ragout recipe with a picture and simple step-by-step instructions.
Pre-frying meat:
- 300 g Beef or lamb [remnants]
- 1 piece Onion. Red
- 1 tbsp Butter
Sauce:
- 200 ml Meat stock, dark
- 80 ml Red wine
- 1 Splash Balsamic, dark
- 1 tbsp Roast beef mixed spice, e.g. in my KB [onion, bay leaf, juniper,
- Cloves, nutmeg, paprika, celery, garlic, and much more]
- 50 g Butter vegetables [peas and carrots]
- 2 piece Sliced mushrooms
- 100 g Turnip. diced
- 1 tbsp Food starch
Topping:
- 6 tbsp Croutons
- 6 piece Slices of bread, toasted
Dark ragout:
- First cut the meat into small portions and sauté with the onion and butter in the pan. Then bind with the meat stock, wine, vinegar and the vegetables, as well as the cornstarch to the sauce and mix with the meat to make the ragout and heat slowly until everything is cooked through.
Topping:
- Serve hot in plates or soup bowls. Side dish of white bread or croutons.
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