Summary

Ingredients

• 1 tablespoon butter
• olive oil
• 1 onion (s)
• 1 handful sage leaves, fresh
• 800 g beef oulash
• sea-salt
• Black pepper
• 1 handful flour
• 2 parsnips
• 4 carrot (s)
• 0.5 ½ butternut squash (se)
• 500 g potato (s), e.., Triplets
• 2 tablespoon tomato paste
• 350 ml red wine
• 300 ml vegetable stock
• 1 lemon (s), untreated
• 1 handful rosemary
• 1 clove garlic

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Instructions

1. Peel and quarter the parsnips. Peel the carrots and cut into bite-sized pieces. Core and roughly dice the butternut squash. Wash the triplets. Peel the onion and cut into cubes. Season a handful of flour with salt and pepper.
2. Preheat the oven to 160 ° C.
3. Melt 1 tablespoon butter with a little olive oil in a saucepan on the stove. Sweat the onion and fresh sage leaves in it for 3 - 4 minutes. Add the tomato paste and roast properly.
4. Turn the meat in the salt and pepper flour and pour into the saucepan along with all the vegetables, wine and stock. Mix everything thoroughly and season with freshly ground black pepper and a little salt. Bring everything to a boil, put the lid on and put the saucepan in the oven. The meat can take 3 to 4 hours to cook through. That depends on the size of the pieces. Therefore you can do the following cooking test: Press on a piece of meat. If it disintegrates effortlessly, it`s done.
5. The ragout can be kept warm in the oven at 110 ° C until it is eaten. The pumpkin will be completely dissolved, the remaining vegetables will be cooked through.
6. While the ragout is in the oven, grate the lemon peel and finely chop the rosemary and garlic. Mix everything together and sprinkle over the ragout before eating.