Summary

Ingredients

• 500 g beef (e.. oulash)
• 3 onion (s), red, red
• 2 cloves garlic)
• 2 bay leaves
• 2 sprigs rosemary
• 2 sprigs thyme
• 500 ml beef stock
• olive oil
• salt and pepper
• Paprika powder, noble sweet
• 5 pickled cucumber (s)
• 100 ml cream
• 1 tablespoon pepper, (pink berries)
• 1 tomato (s)
• 1 shallot (s)
• 1 lime (s), untreated
• 400 g taliatelle
• 3 tablespoon butter
• Tarragon, fresher

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Instructions

1. Peel and finely dice onions and garlic. Pat the meat dry and cut into 2 cm cubes.
2. Heat some olive oil in a casserole and sear the meat in it. Add the thyme, bay leaves and rosemary. Then add the onion and garlic, sauté briefly and pour over the beef stock. Cover and simmer for 1-1 ½ hours over low heat.
3. Shortly before the end of the cooking time (if the meat stews for 2 hours, it doesn`t matter) cut the cucumber into small cubes and mash the pink pepper and add both to the ragout. Fish out the thyme, bay leaves and rosemary. Thicken with cream and season with salt, pepper and paprika.
4. Cook the tagliatelle in salted water until al dente.
5. Cut the tomato into small cubes and finely chop the shallot. Heat the butter in a pan and add the tomatoes and shallots, as well as the grated juice of the lime. Add a few tarragon leaves, fold in the pasta and season with salt and black pepper.
6. Serve the pasta with the beef ragout.
7. Incidentally, the lime pasta is also a quick, delicious, vegetarian summer meal without the ragout, but only with parmesan.