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Dresden Market Women – Ragout

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Ingredients for 4 servings:

  • 160 g beef (breast, cooked)
  • 160 g roast pork, cooked
  • 650 g carrot(s), diced, steamed
  • 600 g potatoes, peeled, diced, cooked
  • 160 g pasta, macaroni (cooked al dente)
  • ½ liter broth, 0.5 l, brown (Grand Jus)
  • 80 g flour
  • 20 g margarine
  • Salt
  • Vinegar
  • Sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Saxon cuisine

Dice the roast and boiled meat trimmings. Cook the boiled potato cubes, macaroni pieces, and steamed carrot cubes in a brown roux with brown broth and vegetable stock until a creamy sauce is formed. Let it simmer and season with vinegar, salt, and sugar. Serve with black bread, lettuce, and toasted white bread cubes.

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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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