Beef Ragout with Black Beer
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 1 ½ kg beef (fillet or false fillet)
- 5 medium onion (s)
- 1 large carrot
- Paprika powder, noble sweet
- Mustard, medium hot
- salt and pepper
- possibly sugar
- 500 ml beer (black beer)
- Beef broth
- some tomato paste
- possibly chilli pepper (s)
Print Recipe
Pin Recipe Instructions
- Cut the meat into not too large cubes. Dice the onions and grate the carrot.
- In a large roasting pan, fry the meat with color, in portions if necessary. Add the onions and the carrot. Cook through for a few more minutes. Then add a good teaspoon of mustard and two tablespoons of tomato paste. A little later half a sachet of paprika powder, mix well. Season well with salt and pepper.
- Now pour half of the beer on and boil down properly. Then pour the rest of the beer on it, and let it boil down too, but only to the extent that the meat is still lightly covered.
- Then add as much stock as you want it to be. Stew on a low heat for 1 - 2 hours (depending on the type and quality of meat). The meat should of course be super tender.
- The result should be a fine, thick ragout, which usually hardly needs to be seasoned at the end. If so, then with salt, pepper and possibly a little sugar. If you like spiciness, you can also roast dried chili peppers at the beginning of the searing process. Homemade spaetzle go well with this.
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