Beef ragout with potato noodles
easy
60 mins
60 mins
Ingredients
- 1 collar Soup Greens
- 1 Onion
- 400 g Beef goulash
- 1 TABLESPOON clarified butter
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1/4 l Red wine
- 1 package gravy
- 1/2 TABLESPOON Juniper berries
- 1 TABLESPOON black peppercorns
- 1 Bay leaf
- some stem(s) fresh or 1/2 tablespoon dried marjoram
- 400 g Potatoes (if possible mainly floury cooking)
- 2 TABLESPOONS Flour
- 1 Egg
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 7-10 Tbsp grated nutmeg
- 2 TABLESPOONS clarified butter
Directions
- 1
Clean, wash and chop the soup greens. Peel and chop the onion. Fry the meat in hot fat all around. Season with salt and pepper. Add soup vegetables and onion and fry.
- 2
Add red wine and 1/4 litre water. Stir in sauce powder. Add juniper berries, peppercorns, bay leaf and marjoram and braise for 35-45 minutes. Season to taste with salt and pepper. Meanwhile wash potatoes and cook in boiling water for about 20 minutes. Drain, rinse with cold water and peel. Press through a potato ricer or mash finely. Knead in flour and egg. Season with salt, pepper and nutmeg. Form thin rolls out of the mixture with moistened hands and fry them in hot clarified butter until golden brown.
- 3
Drain, rinse with cold water and peel. Press through a potato ricer or mash finely. Knead in flour and egg. Season with salt, pepper and nutmeg. Form thin rolls out of the mixture with moistened hands and fry them in hot clarified butter until golden brown. Arrange the potato noodles with the ragout on plates. Sprinkle with marjoram leaves as desired
Nutrition Facts
770 kcal
42 g
36 g
51 g
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