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Beef ragout with crispy potatoes
20 m active | 2 h 35 m total
Nutrition facts per serving:
  • Energy in kcal about 373
This is needed
This is needed for 4 people
  • 500 g beef ragout, cut into approx. 2 cm cubes
  • oil for frying
  • 1 tbsp white flour
  • 1 garlic clove, pressed
  • 1 onions, finely chopped
  • 1 tbsp butter
  • 0.75 tsp salt
  • 300 g Chinese cabbage, thinly sliced
  • 200 g carrots, cut into small cubes
  • 1 tbsp tomato puree
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 2 dl red wine
  • salt and pepper to taste
  • 2 dl meat bouillon
  • 600 g waxy potatoes, cut into slices approx. 5 mm thick
  • 2 tbsp olive oil
  • a little pepper
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And that's how it's done
And that's how it's done
Heat the oil in a frying pan, add the meat in batches, dust with flour, brown all over for approx. 3 mins., season with salt. Remove, reduce the heat and wipe the cooking fat from the pan. Heat the butter in the same pan. Sauté the onions and garlic, add the carrots and remaining ingredients including paprika, and briefly sauté. Return the meat to the pan, pour in the wine, reduce by half. Pour in the stock, bring to the boil, cover and braise on a low heat for approx. 2 hours. Remove the lid, allow the liquid to reduce a little for about 10 mins., season. Combine the potatoes and oil, spread on an oven tray lined with baking paper. Bake for approx. 15 mins. in the centre of an oven preheated to 220°C.