14
·
·
·
·
Provençal beef ragout
(For 4 servings)
1 kg beef goulash, 125 g smoked bacon, 2 red chillies, 4 tomatoes, 4 shallots, 150 g olives (pitted),
2 garlic cloves, 1 bay leaf, 1 whole orange, ½ bunch thyme and ½ bunch parsley, 750 ml robust red wine,
500 ml beef stock, salt, freshly ground pepper, 2 tbsp crème fraîche, some corn starch
· Crisp the bacon in an oval PROVENCE roasting pan, then remove it and sauté the pieces of meat in portions
in the bacon fat. Season with pepper.
· Peel and dice the shallots and the garlic. Wash off the orange in hot water, cut off the peel thinly with a
peeler and squeeze out the juice. Combine half of the herbs together with the orange peel and the bay leaf
into a bouquet.
· Sauté the shallots and garlic and deglaze with a healthy shot of red wine. Add the meat, bacon and herb
bouquet and pour in half of the wine and the broth.
· Place the cover on the pan and stew in the oven for 3 hours at 180 °C. Add the remaining liquid intermittently.
· In the meantime, make cuts across the tomatoes with
a knife, blanch them in boiling water, then place them
immediately in cold water and pull away the skin.
Cut into quarters, remove the cores and dice the flesh.
· Cut the olives into rings and add to the ragout together
with the diced tomatoes 5 minutes before the cooking
time ends.
· Season with salt and pepper to taste. Mix some corn
starch with 2 tbsp crème fraîche to bind the sauce
and stir in with a whisk.
· Polenta cakes are a suitable side dish.
GB
Flyer_Einleger Guss Pflegehinweis und Rezepte 2019.qxp_Layout 1 24.04.19 14:28 Seite 14
