Meat sausage ragout with puree cap

Name: Meat sausage ragout with puree cap
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Bag (for 500 ml water) Mashed potatoes with milk; 350 g green beans; 7-10 Tbsp Salt; 350 g Mushrooms; 1 medium onion; 250 g low-fat meat sausage; 1 TABLESPOON Oil; 2 TEASPOONS dried marjoram; 1 glass (450 ml) Tomato sauce; 1 TEASPOON Instant vegetable stock; 7-10 Tbsp Marjoram

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Bag (for 500 ml water) Mashed potatoes with milk
350 g green beans
7-10 Tbsp Salt
350 g Mushrooms
1 medium onion
250 g low-fat meat sausage
1 TABLESPOON Oil
2 TEASPOONS dried marjoram
1 glass (450 ml) Tomato sauce
1 TEASPOON Instant vegetable stock
7-10 Tbsp Marjoram

Directions

1
Boil 500 ml water. Remove from the heat and allow to cool for 1 minute. Stir in the puree briefly with a wooden spoon and set aside. Wash, clean and halve the beans. Cook in boiling salted water for about 8 minutes.
2
Wash, clean and slice the mushrooms. Peel and finely chop the onion. Peel the sausage and cut into cubes. Drain the beans, rinse with cold water and drain. Heat oil in a coated pan, add sausage and mushrooms, fry for 2-3 minutes.
3
Add the onion and marjoram and fry briefly. Deglaze with sauce and 150 ml water, bring to the boil, stir in broth. Mix in the beans, season everything with salt and pepper. Put into an ovenproof dish. Pour the puree into a piping bag with a large star-shaped spout.
4
Spray on the casserole. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Garnish with marjoram.