Minced Ragout

5 from 7 votes
Prep Time 25 mins
Total Time 25 mins
Course Dinner
Cuisine European
Servings 3 people


Minced ragout

  • 800 g Ground beef
  • 1 Onion
  • 200 g Herb charring
  • Salt, gourmet pepper to taste
  • 1 tbsp Wheat flour 405
  • 250 ml White wine dry
  • 300 ml Water
  • 1,5 tbsp Würz - vegetable paste
  • 150 ml Cream
  • 80 g Small gherkins (leftovers)
  • 2 blob Mustard


  • Take a pan and add the minced meat without adding any fat. Fry this crumbly. Peel the onion, put it in the blitz chopper, chop and add. Stir and let fry further. If necessary, clean the herb char and then cut into small pieces.
  • Add these as well and fry them. Then season the whole thing with salt and gourmet pepper. Now take one (1) tablespoon of wheat flour 405 and sprinkle it over the fried ingredients in the pan. Sweat briefly and deglaze one after the other with the white wine, the water, the * seasoning vegetable paste and the cream.
  • Now bring the whole thing to a boil, then switch it down and let it simmer for about 5 minutes. Make sure that the whole thing does not burn, so stir again and again. In the meantime, cut the pickles into slices and then add.
  • Now stir again and season to taste. Possibly lightly salt and pepper and add a dollop of mustard. Remove the pan from the plate, stir and let stand. I had a few homemade pasta left over from yesterday and I spread them out on deep plates and then put the minced ragout on top. Serve immediately!
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Written by John Myers

Professional Chef with 25 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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