Papardelle with beef ragout

Name: Papardelle with beef ragout
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 collar Soup greens (400-500 g); 2 small onions; 8 Stem(s) Marjoram; 500 g Beef goulash; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 TABLESPOON Tomato paste; 1-2 TEASPOONS Flour; 2 Bay leaves; 150 ml dry red wine; 500 ml Vegetable broth; 7-10 Tbsp Sweet peppers; 400 g Papardelle Nudeln

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 collar Soup greens (400-500 g)
2 small onions
8 Stem(s) Marjoram
500 g Beef goulash
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 TABLESPOON Tomato paste
1-2 TEASPOONS Flour
2 Bay leaves
150 ml dry red wine
500 ml Vegetable broth
7-10 Tbsp Sweet peppers
400 g Papardelle Nudeln

Directions

1
Clean or peel, wash and chop the soup greens. Peel and chop the onions. Wash marjoram, dab dry, put 2 stems aside for garnishing. Finely chop the remaining leaves.
2
Wash the meat, dab dry and cut into small cubes. Heat the oil in a roasting pan or larger pot, fry the meat in it in portions, remove. Season with salt and pepper. Fry the soup greens and onions in the frying fat.
3
Add the tomato paste and sweat it. Dust with flour and sauté briefly while stirring. Put the meat back into the pot. Add chopped marjoram and bay leaf and deglaze with red wine. Add stock while stirring and bring to the boil.
4
Cover and stew for about 1 hour. Season the ragout with salt, pepper and some paprika. Cook pasta in boiling salted water according to package instructions and drain. Arrange noodles and ragout and garnish with marjoram.