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Ragout

Cooking recipes / Second-course recipes / Meat dishes / Mutton

1 serving

Hot stew with sauce meat dish with added vegetables.

lamb - 500 g, potatoes - 500 g, carrots - 2 pcs., turnips - 1 pc., parsley - 1 pc., onions - 1 pc., tomato puree - 2 tbsp. spoons, oil - 2 tbsp. spoons, flour - 1 tbsp. spoon, broth - 2.5 cups, bay leaf - 2 pcs., black peas - 5 peas

Cut meat products (lamb, pork, rabbit, poultry) for stews into pieces along with bones. Fry washed, salted and pepper pieces of meat until a ruddy crust forms, sprinkle with flour, fry, stir, for another 2-3 minutes. Then pour in the hot stock or water, add the tomato, cover and simmer over a low heat for 45-60 minutes. Prepare (wash, peel, cut into large pieces) carrots, potatoes, parsley, onions, turnips, fry them lightly and add them to the stew. Put the spices (peppers, bay leaves) there and simmer the stew for another 30 minutes.