Bean Mince Ragout
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 350 g minced meat, reduced fat or round beef
- 1 teaspoon fat
- 1 medium onion (s), diced
- a bit salt
- some pepper
- 1 teaspoon paprika powder, noble sweet
- 2 teaspoons tomato paste
- 350 g reen beans, fresh or frozen
- 0.25 liter ¼ meat broth
- Teaspoon savory, dried, rubbed
- 0.5 teaspoon ½ guar gum or cornstarch, mixed with a little water
- some Maggi or Worcester sauce
Print Recipe
Pin Recipe Instructions
- Fry the mince in the fat until crumbly. Add the onion cubes, sauté until translucent. Season with salt, pepper and paprika, stir in tomato paste and roast briefly. Now add the beans and savory to the pan. Pour in the broth and simmer for about 15 minutes, not too soft, add the broth if necessary. Bind with strength.
- When using guar gum (= locust bean gum, carbohydrate-free), it must be strained into the cooled mass with a whisk so that it does not clump! Bring to the boil again briefly until it sets. Finally round it off with Maggi.
- Serve with boiled potatoes.
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