Beef ragout surprise with parma chips

Name: Beef ragout surprise with parma chips
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 800 g Rump of beef (piece); 3 Onions; 5-6 Tbsp Olive oil; 7-10 Tbsp salt and pepper; 3 TABLESPOONS Balsamic cream; 3 TSP Vegetable broth (instant); 800 g Potatoes; 200 g Carrots; 6 Disc/s Parma ham; 2-3 Garlic cloves; 500 g cherry tomatoes; 250 ml Milk; 7-10 Tbsp Nutmeg; 2 TABLESPOONS Flour; 75 g Fresh cream; 7-10 Tbsp Sugar; 7-10 Tbsp Kitchen paper

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

800 g Rump of beef (piece)
3 Onions
5-6 Tbsp Olive oil
7-10 Tbsp salt and pepper
3 TABLESPOONS Balsamic cream
3 TSP Vegetable broth (instant)
800 g Potatoes
200 g Carrots
6 Disc/s Parma ham
2-3 Garlic cloves
500 g cherry tomatoes
250 ml Milk
7-10 Tbsp Nutmeg
2 TABLESPOONS Flour
75 g Fresh cream
7-10 Tbsp Sugar
7-10 Tbsp Kitchen paper

Directions

1
For the ragout, pat the meat dry and cut into cubes of approx. 2.5 cm. Peel and chop the onions. Heat 2 tablespoons of oil in a frying pan. Brown the meat in it in portions. Take out. Steam onions in hot frying fat until translucent. Add meat again, season well with salt and pepper. Stir in balsamic cream. Deglaze everything with 1 l hot water. Bring to the boil, stir in the stock and braise covered for approx. 1 3⁄4 hours.
2
For the puree, peel, wash and roughly chop the potatoes and carrots. Heat 1 tablespoon of oil in a saucepan. Fry the carrots thoroughly while turning. Add potatoes and 1 tsp salt. Deglaze with about 1 l water, bring to the boil, cover and cook for about 20 minutes.
3
For the chips, place slices of ham on a baking tray. Bake in a preheated oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer) for 10-15 minutes until crispy. Take out, drain on kitchen paper.
4
For the tomatoes, peel and chop the garlic. Wash the tomatoes. Heat 1 tablespoon of oil in a frying pan. Toss the tomatoes in it for about 3 minutes until the skin bursts open slightly. Add the garlic. Season with salt and pepper.
5
Drain the potatoes and carrots and let them evaporate. Add milk and 1-2 tablespoons of oil. Mash everything to fine puree. Season to taste with salt and nutmeg.
6
Mix flour, crème fraîche and 4 tablespoons of water until smooth. Stir into the boiling ragout. Bring to the boil and simmer for about 3 minutes. Season to taste with salt, pepper and 1 pinch of sugar. Layer the ragout, tomatoes and puree in a large mould. Crumble the crispy ham over the puree.