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This feel-good meal is suitable for any occasion. Whether you serve this dish to guests at a sophisticated dinner party or turn it into a cosy family meal, the combination of creamy ragout and smooth mashed potatoes is a sure-fire winner. This dish is definitely worth a little extra time and effort.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Heat a little clarified butter in a cooking pot. Fry the meat in batches for approx. 2 mins. per batch, dust with a little flour, remove from the pan, season with salt. Reduce the heat, wipe the cooking fat from the pan, add a little clarified butter if necessary. Sauté the shallots and kohlrabi, pour in the wine and reduce to half the amount. Add the honey and stock, bring to the boil, reduce the heat, return the meat to the pan, cover and braise over a low heat for approx. 1 1/2 hrs. Stir in the cream.
Boil the potatoes, uncovered, in salted water for approx. 20 mins. until soft, drain and return to the pan. Mash with a potato masher or fork. Add the spring onion and butter, season.
|Serve:||Plate up the ragout with the mashed potatoes.|
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