Animal ragout with vegetable sauces

Ingredients for Animal ragout with vegetable sauces

Instructions for Animal ragout with vegetable sauces

To prepare the Animal ragout with vegetable sauces recipe, please follow these instructions:

Calculate 150-200 grams of meat per person, cut the flesh in ca. 3-4 cm. terns. Brown by excessive heat in a frying pan and spiced with freshly ground salt and pepper. Take the meat up.

Now comes the vegetables you know and it is: 2 carved onions, 1 clove of garlic, 1 medium parsnip which is ¼, 2 stalks of celery, 1 garlic clove, 2 strips lemon peel, 1 sprig of fresh thyme, 1 bay leaf, as well as 50 grams of mushrooms and 2 ½ dl. Classic beer. When it's come to a boil met flesh. Let it småsnurre until tender about 1-1 ½ hours.

Pour 1 ½ dl. whipping cream by and then it is run through the blender. Warm through and season to taste with freshly ground salt and pepper.

For this purpose a freshly made mashed potatoes or wild rice.