OTHER LANGUAGES: German
A beef ragout is normally prepared from braised meat or goulash meat. In this article I show a particularly fine and festive variation. I’ll cook this beef ragout with beef fillet and red wine. In addition to the high quality aspect, the preparation time is reduced to less than one third compared to a “normal beef stew”. You can find my recipe beef ragout at the end of this page. I would be happy if you cook it yourself and share it with your friends. Good luck! Use beef fillet for a fine beef ragout, which tastes gigantic and is quickly prepared. The recipe development comes from a PR idea that I realized for the candy master Kaiser. Cooking with candy sounds kind of crazy. However, sweets are gigantic taste carriers that perform great services in a sauce and provide an exceptional taste experience. …go to recipe for beef ragout
1. Quickly prepare Beef Ragout with Fillet
Back to the beef stew, get beef fillet or beef filet tips and cut the fillet into 3 cm cubes. For this dish you also need a veal stock, which you either prepare yourself or buy in a glass. I like to use Spanish Rioja red wine for my dark sauces. This wine is powerful in taste and has the appropriate density to get a great sauce.
Spanish Rioja red wine and veal stock – veal sauce are the perfect base for the sauce!
2. Beef ragout with red wine and sauce binding made easy
The binding for the sauce is done by the corn starch. Maize starch is always stirred cold and then added to the boiling liquid. This prevents lumps from forming and gives the sauce the optimum consistency. The trick with this preparation is that the sauce is cooked beforehand. Veal stock and red wine are boiled down in a pot, the corn starch takes care of the binding, butter and ground black elderberry sweets lead to the desired taste explosion.
Elderberry sweets refine the sauce and conjure up a wonderful aroma.
The sauce is basically ready before the meat is fried. This is a further distinction to a stewed beef stew, where sauce and meat in the pot spend a long time together. The meat is only fried in the pan, then the sauce is added and the fine beef ragout is cooked to the desired cooking burr with more or less heat. This is another highlight of this ragout: the beef fillet cubes can be cooked medium, are then still nice and juicy inside and delight in taste and consistency especially.
Medium-cooking beef fillet cubes – the result is a fantastic, fine ragout at star level!
3. Side dishes with beef ragout
Before the meat is placed in the pan, the side dishes must be prepared. I made a potato mash and a fine buttered vegetable into a beef stew. The side dishes succeed quickly, the vegetables are cooked by steam and are therefore particularly healthy and come colourful and firm to the bite on the plate. Only the broccoli I rather blanch in boiling water, so that the “cabbage taste” becomes more pleasant. A light addition of butter and olive oil in both side dishes creates a harmonious togetherness and is a tasty and round lucky charm in the direction of the sauce. For the mashed potatoes please use mashed potatoes, so that the colour and the consistency becomes appealing and the side dish can keep the level. As a substitute for mashed potatoes or mashed potatoes you can also prepare buttered potatoes or a potato gratin, which I will publish elsewhere.
4. Cooking Video of the Beef Ragout
I have prepared a cooking video in which the preparation of beef ragout together with the sauce and the side dishes is shown exactly so that everything really works out and you get everything optimally on the plate. Wish you good luck!
5. Recipe Beef Ragout
OTHER LANGUAGES: German