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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
  • Fat about 0g
  • Carbohydrates about 0g
  • Protein about 0g
This is needed
This is needed for 4 people
  • oil for frying
  • 500 g beef ragout, cut into approx. 2 cm cubes
  • 1 tbsp white flour
  • 0.5 tsp salt
  • 1 tbsp butter
  • 1 garlic clove, squeezed
  • 300 g Chinese cabbage, cut into thin slices
  • 1 onion, finely chopped
  • 1 tbsp tomato puree
  • 200 g carrots, cut into cubes
  • 1 tsp ground cumin
  • 0.75 tsp salt
  • salt and pepper to taste
  • 1 tsp paprika
  • 2 dl red wine
  • 2 dl meat bouillon
  • 2 tbsp olive oil
  • 600 g waxy potatoes, cut into slices approx. 5 mm thick
  • 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.

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