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Beef ragu with rioja-elder sauce, glazed vegetables and mashed potatoes

Beef ragu with rioja-elder sauce, glazed vegetables and mashed potatoes

Beef ragu with rioja-elder sauce, glazed vegetables and mashed potatoes
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Rezept drucken
Servings Prep Time
4 persons 15 minutes
Cook Time
35 minutes
Servings Prep Time
4 persons 15 minutes
Cook Time
35 minutes
Beef ragu with rioja-elder sauce, glazed vegetables and mashed potatoes
Votes: 0
Rating: 0
You:
Rate this recipe!
Rezept drucken
Servings Prep Time
4 persons 15 minutes
Cook Time
35 minutes
Servings Prep Time
4 persons 15 minutes
Cook Time
35 minutes
Ingredients
  • 500 g beef goulash roughly diced
  • 2 onions big
  • 1-2 tablespoon sunflower oil
  • 2 tablespoon tomato paste
  • 1 bottle Rioja spanish red wine
  • 1 glass veal stock
  • 5 black elder candies
  • 120 ml olive oil
  • 1/2 teaspoon thyme
  • 2 Zucchini
  • 2 carrots
  • 2 Broccoli
  • 80 g Butter
  • salt
  • pepper
  • Paprika
  • nutmeg
Servings: persons
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Recipe Notes

Brown the beef goulash and the diced onions in sun flour oil until it colours in.

Add the tomato puree, brown it fast then extinguish it with the vine and the veal stock.

Ground the elder bonbons in a mortar and add it to the beef ragout.

Let the ragout simmer for approximately 1,5 hours.

Season it with salt, pepper, and paprika. Take the cornstarch add 100ml of water and stir it up, then add it to the beef ragout to bind the sauce.

Peel the potatoes, cut them into even slices and cook them in salt water until they are firm to the bite. Drain the cooked potatoes and mash them, than season the mashed potatoes with thyme, salt, pepper, nutmeg and olive oil.

Slice the zucchini and steam them until they are firm to the bite. Peel the carrots and steam them the same way. Divide the broccoli into florets, cut a cross into the stem and steam it until it is firm to the bite.

Refine the steamed vegetables with butter, salt and pepper in a pot, and season it with the nutmeg.

Prepare the beef ragout on a plate, with the vegetables and the mashed potatoes. Add the mashed potatoes so that it becomes the form of a fir tree, and serve it while its hot.

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