Oven Soup \"Burgundy style\"

Name: Oven Soup \"Burgundy style\"
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 750 g lamb (leg) or game goulash; 2 medium-sized onions; 50 g smoked; 7-10 Tbsp streaky bacon; 1 TABLESPOON oil, salt, white pepper; 1-2 TABLESPOONS Tomato paste; 3 tablespoons (30 g) Flour; 3/8 l Red wine; 3-4 Tsp Broth (instant); 2 Bay leaves; 600 g Carrots; 1 g Stange Porree 1-2 Tbsp Johannisbeergelee (Lauch)

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

750 g lamb (leg) or game goulash
2 medium-sized onions
50 g smoked
7-10 Tbsp streaky bacon
1 TABLESPOON oil, salt, white pepper
1-2 TABLESPOONS Tomato paste
3 tablespoons (30 g) Flour
3/8 l Red wine
3-4 Tsp Broth (instant)
2 Bay leaves
600 g Carrots
1 g Stange Porree 1-2 Tbsp Johannisbeergelee (Lauch)

Directions

1
Wash the meat, pat dry and cut into small cubes. Peel onions. Dice onions and bacon
2
Ö
3
Peel, wash and cut the carrots into thick slices. Clean, wash and cut the leek into thick rings. Add both to the lamb halfway through the cooking time and braise with it
4
Season and arrange the oven soup with redcurrant jelly, salt and pepper. Bread tastes good with it