Soup meat ragout with lost mushrooms

Ingredients for 2 servings:

• 300 g boiled soup meat and/or oxtail
• 500 g mushrooms, lost (see my recipe in the database)
• 1 onion(s)
• 100 g tomatoes, chopped
• 150 ml red wine
• Herbs of Provence
• salt and pepper
• olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

What to do with the oxtail and soup meat after cooking beef broth?

If you have cooked beef and/or oxtail, make a delicious, quick ragout. Remove the meaty parts from the oxtail and cut the beef into finger-thick pieces. Dice the onion and fry in olive oil. Add the meat pieces, fry briefly, and deglaze with red wine. Let it reduce slightly, then add the tomatoes, herbs, and the 500g mushrooms (https://www.chefkoch.de/rezepte/3434561511697018/Verlorene-Pilze.html). Simmer for 5-10 minutes, season with salt and pepper, and serve. This dish goes well with tagliatelle or bread dumplings.