richard-in-cincy
Well-known member
REC: Beef Stew with Chocolate Sauce (Rindsragout mit Schokoladensoße)
Ingredients for 4 people:
750 g beef (shoulder)
Salt
Pepper
Paprika and pepper
2 small onions (each 60 g)
4 garlic cloves
80 g lean black forest ham (sliced thinly)
4 tablespoons oil
2 tablespoons tomato paste
300 ml dry red wine
200 ml vegetable or beef broth (instant)
100 g whipped cream
60 g dark chocolate (min. 70% cocoa)
250 g wide egg noodles
1 red chili pepper
1 teaspoon cornstarch
½ tsp cinnamon
Oregano for garnish
Preparation
Wash meat, pat dry, cut into cubes and place in a bowl. Season with salt, pepper and red pepper. Peel the onions and garlic, both finely chop. Cut 4 slices of the ham, into squares (about 1 x 1 cm).
Heat oil in a roasting pan 3 tablespoons of oil. Sauté beef and ham 3-4 minutes on all sides. Add onions, tomato paste and garlic and fry briefly. When the meat pulls juices, add red wine and broth. Cover and simmer over low heat for about 45 minutes.
Meanwhile, heat the cream lightly, chop finely and melt chocolate in the cream set aside to cool.
Cut the chili pepper open, remove seeds and cut into strips.
Ham Chips: Cut remaining ham slices into 4 squares. Heat 1 tablespoon oil in a large flat pan and lay the ham flat. Cover, vent for steam, and cook over low heat for 10-15 minutes. Drain on paper towels.
Meanwhile, cook pasta in boiling salted water according to package directions. Drain and toss with butter and parsely.
Mix starch with cold water. Stir cream and chocolate mixture into pan with the chili and cinnamon. Stir in starch slurry, continue stirring, and simmer for 5 minutes to thicken. Serve noodles and beef stew on warm plates, garnish with ham chips and oregano.
Preparation time about 1 1 / 4 hours.
Ingredients for 4 people:
750 g beef (shoulder)
Salt
Pepper
Paprika and pepper
2 small onions (each 60 g)
4 garlic cloves
80 g lean black forest ham (sliced thinly)
4 tablespoons oil
2 tablespoons tomato paste
300 ml dry red wine
200 ml vegetable or beef broth (instant)
100 g whipped cream
60 g dark chocolate (min. 70% cocoa)
250 g wide egg noodles
1 red chili pepper
1 teaspoon cornstarch
½ tsp cinnamon
Oregano for garnish
Preparation
Wash meat, pat dry, cut into cubes and place in a bowl. Season with salt, pepper and red pepper. Peel the onions and garlic, both finely chop. Cut 4 slices of the ham, into squares (about 1 x 1 cm).
Heat oil in a roasting pan 3 tablespoons of oil. Sauté beef and ham 3-4 minutes on all sides. Add onions, tomato paste and garlic and fry briefly. When the meat pulls juices, add red wine and broth. Cover and simmer over low heat for about 45 minutes.
Meanwhile, heat the cream lightly, chop finely and melt chocolate in the cream set aside to cool.
Cut the chili pepper open, remove seeds and cut into strips.
Ham Chips: Cut remaining ham slices into 4 squares. Heat 1 tablespoon oil in a large flat pan and lay the ham flat. Cover, vent for steam, and cook over low heat for 10-15 minutes. Drain on paper towels.
Meanwhile, cook pasta in boiling salted water according to package directions. Drain and toss with butter and parsely.
Mix starch with cold water. Stir cream and chocolate mixture into pan with the chili and cinnamon. Stir in starch slurry, continue stirring, and simmer for 5 minutes to thicken. Serve noodles and beef stew on warm plates, garnish with ham chips and oregano.
Preparation time about 1 1 / 4 hours.