Ragout with Mushrooms
Ingredients for 4 people
- 500 g beef mince
- 200 g fresh mushrooms
- 1 thick slice cooked ham
- 1 dessert spoon olive oil
- 1 onion
- 1 red pepper
- 1 leek
- 3 dessert spoons tomato puree
- ½ l water
- 200 ml double cream
- Instant stock powder
- Salt
- Freshly ground pepper
- Paprika (hot and sweet)
- Chopped parsley
Preparation
Gently fry the mince in the olive oil. Peel and finely dice the onion. Halve the red pepper, remove the core and pips and cut into thin strips. Carefully wash the leek and cut into thin rings. Clean and thinly slice the mushrooms. Fry the vegetables in oil, add to the mince and fry for a further 5 mins, stirring continuously. Add the tomato puree, mix well and then deglaze with the water. Add the cream and then season with the stock powder, salt, pepper and hot and sweet paprika. Dice the ham and add to the mince mixture. Sprinkle with chopped parsley and serve with macaroni or baguette.
