Beef ragout with chocolate sauce
easy
75 mins
75 mins
Ingredients
- 750 g Beef (shoulder)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 2 (60 g each) small onions
- 4 Garlic cloves
- 80 g Lean Black Forest Ham (sliced very thin)
- 4 TABLESPOONS Oil
- 2 TABLESPOONS Tomato paste
- 300 ml dry red wine
- 200 ml Vegetable or beef broth (instant)
- 100 g Whipped cream
- 60 g Fine dark chocolate (min. 70% cocoa)
- 250 g wide ribbon noodles
- 1 red chilli pepper
- 1 TEASPOON Cornstarch
- 2 pinch(es) Cinnamon
- 7-10 Tbsp Oregano
Directions
- 1
Wash the meat, dab dry, cut into cubes (approx. 2.5-3 cm) and place in a bowl. Season and mix with salt, pepper and paprika. Peel onions and garlic and dice them finely.
- 2
Cut the ham into squares (approx. 1 x 1 cm), except for 4 slices. Heat 3 tablespoons of oil in a frying pan. Fry beef and ham for 3-4 minutes all around. Add onion cubes, tomato paste and garlic and fry briefly.
- 3
As soon as the meat draws water, add red wine and stock. Let it boil down slightly, put the lid on and braise at low heat for about 45 minutes. In the meantime, heat the cream slightly, chop the chocolate finely and melt in the cream.
- 4
Cut open the chilli pepper, remove the seeds and cut into strips. Spread 1 tablespoon of oil on a large pan and lay the remaining ham flat in it. Weigh it down with a saucepan, let it drain gently over a low heat for 10-15 minutes and let it drip off on kitchen paper.
- 5
Meanwhile, prepare the pasta in boiling salted water according to the instructions on the packet. Mix starch with a little cold water. Add liquid cream-chocolate mixture, chilli and cinnamon to the ragout, thicken with mixed starch and simmer for another 5 minutes.
- 6
Arrange pasta and beef ragout on preheated plates, garnish with ham chips and oregano.
Nutrition Facts
770 kcal
54 g
31 g
52 g
More Delicious Recipes
