Swede Ragout (Lippe Pineapple)
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g turnip (s)
- 500 ml vegetable stock
- 500 g beef steak (s), from the hip
- 50 g bacon, streaky smoked
- 1 tablespoon oil
- 2 tablespoon butter
- 1 tablespoon flour
- 3 tablespoon tomato paste
- 125 ml cream
- 2 tablespoon capers
- salt and pepper
- sugar
Print Recipe
Pin Recipe Instructions
- Peel the turnip and cut into cubes, then cook in the vegetable stock for 40 minutes.
- Chop the bacon and fry it in oil, remove it from the pan and add the diced hip steak to the pan and fry it. Salt and pepper, pour a little beet stock and let simmer for about 30 minutes.
- Heat the butter in another pan, sweat the flour and tomato paste in it. Drain the turnips and collect the broth. Deglaze the roux with the broth and let it simmer a little. Then add the cream and capers. Season to taste with salt, pepper and sugar.
- Now add the beets, bacon and meat to the sauce.
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