Omen Ragout Fin
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g roast leftovers, approx. (E.. from beef, pork or lamb)
- 2 onions)
- 2 cloves garlic)
- 1 tablespoon oil
- 4 tablespoon flour
- 400 ml meat broth
- some cheese (Gouda), grated
- salt
- pepper
- Worcester sauce
- 1 lemon (s), slices or quarters
Print Recipe
Pin Recipe Instructions
- Peel the onions and the garlic cloves and chop them very finely. Cut the meat into pieces about 1 cm in size.
- Heat the oil in a saucepan and fry the onions and garlic in it. Now add the meat and let it brown lightly.
- Then dust the flour over it and deglaze with the stock. The whole thing is now allowed to simmer for about 10 minutes.
- Season to taste with salt and pepper.
- Now distribute the whole thing over 4 ragout molds and sprinkle with the grated cheese.
- Now put the molds in the oven and bake the cheese under the grill (if you have a microwave with grill, you can do this under the microwave grill).
- Serve with a lemon wedge (quarter), a slice of white bread or a roll. If you like, you can add a few dashes of Worcester sauce.
- Tip:
- Garlic or herb baguettes are also very tasty with them.
- You can also add mushrooms, sliced and halved. Tastes very good too.
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