John Myers
Beef Ragout in Apple and Horseradish Sauce
The perfect beef ragout in apple and horseradish sauce recipe with a picture and simple step-by-step instructions.
- 1000 g Beef goulash
- 3 tbsp Flour
- 2 tbsp Clarified butter
- 2 Onions
- 100 g Streaky bacon
- 1,5 Tart apples
- 300 ml Meatsoup
- 100 ml White wine
- 200 ml Cream
- 3 tbsp Table horseradish
- 1 pinch Ground caraway
- Pepper salt
- 1,5 tbsp Food starch
- For the beef goulash, cut pieces that are too large 1 x. Peel the onions and cut into small cubes. Cut the bacon into small cubes. Wash, core, eighth and halve the eighth again.
- Heat the clarified butter in a larger saucepan. Put the meat cubes in a bowl, dust with the flour, turn by shaking the bowl and then add to the hot clarified butter. Sear everything all around vigorously and add a little pepper, salt and season with caraway seeds. Take briefly out of the pot, store temporarily. Fry the onion and bacon cubes and apple pieces in the sautéing fat for about 5 minutes and then add the meat again. Pour in the broth and wine. Put a lid on the pot, turn the temperature down and let everything simmer over medium heat for about 70 – 90 minutes. Taste the meat and see if it’s soft. Otherwise, extend the cooking time a little.
- About 10 minutes before the end of the cooking time, stir in the cream and horseradish and let simmer for a while. Mix the cornstarch in a little cold water and stir into the ragout.
- As a side dish there was pumpkin seed spaetzle (see my KB). Parsley potatoes also go very well with it.
Facebook Comments