Beef Ragout

1. 1

   Place the meat in the freezer for 1-2 hours, then cut into thin slices.

2. 2

   Dredge the meat slices in flour.

3. 3

   Heat oil in a pan and fry the meat slices on both sides over high heat until browned.

   10 min

4. 4

   Place the diced onion and carrot in a deep pot.

5. 5

   Sauté the onion and carrot.

   10 min

6. 6

   Add the chopped mushrooms and garlic, continue to sauté.

   5 min

7. 7

   Add the fried meat slices, pour in the wine, and continue to simmer over low heat.

   60 min

8. 8

   Add the grated tomatoes, herbs, salt, and pepper.

9. 9

   Continue to cook over low heat until the meat is tender and the liquid has thickened.

   30 min

10. 10

    To make the tarragon paste, blend the tarragon leaves until smooth.

    5 min

11. 11

    Remove the finished ragout to a plate and top with tarragon paste.

Per 100 grams

Nutrition values are estimates. - means data is unavailable.