Summary

Ingredients

• 1 kg beef, lean
• 4 tablespoon oil
• salt and pepper
• 1 onion (s)
• 2 tablespoon tomato paste
• 1 tablespoon flour
• ⅛ wine, red
• 500 ml broth (instant)
• salt and pepper
• 2 cloves garlic
• 80 g iner, peeled
• 1 chilli pepper (s)

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Instructions

1. Cut the meat into 2 cm cubes and fry all over in hot oil in two consecutive runs. Take out of the pot and season with salt and pepper.
2. Peel and chop the onion. Pour the oil over the frying residue and roast the onion in it. Add tomato paste and roast briefly. Stir in the flour and pour in the red wine and broth. Season with salt, pepper and garlic and cook covered for about 10 minutes.
3. Puree the sauce. Add the meat and cook covered for about 30 minutes over a low heat.
4. Cut the ginger into very small cubes, blanch in hot water for about 2 minutes and strain. Crumble the chilli pepper, add to the ragout together with the ginger and simmer the ragout over a low heat for another hour.
5. Noodles also taste good.