Recipe (english)  ·  Rezept (deutsch)

Tuscan hip steak ragout

Tuscan hip steak ragout

For Tuscan Hip Steak Ragout first of all scald mushrooms with boiling water and let them swell. Cut the hip steak into small cubes. Cut the onions into sticks. Finely dice the garlic. Halve the fennel lengthwise and cut into slices. Heat the oil in a casserole dish. Sear the hip steak well. Reduce temperature. Fry the onions, garlic and fennel briefly. Cut the mushrooms into small pieces and add water with the soak. Cut the tomatoes in half and braise them. Tuscan hip steak ragout seasoned with pepper and fleur de sel. Strip the herbs from the stems, chop and add. Cut the chilli into rings, remove the seeds and add. Stir in tomato paste. Sprinkle with flour. Pour on the stock. Put the lid on. Stew the Tuscan ragout for 10 minutes. Cut leek onions into rings. Sprinkle Tuscan hip steak ragout with leek onions.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 30 minutes

All data per serving:
448 kcal
23 g
51 g
16 g

(C)opyright by Marions Kochbuch