Sautéed Meat and Mushroom Ragout with Carrots

This delightful dish combines the rich flavors of sautéed meat with the earthiness of dried mushrooms and the sweetness of carrots. Perfect for a family dinner or special occasion, this ragout offers a comforting and hearty meal. The use of dill, parsley, and sour cream adds freshness and creaminess, balancing the savory notes of the meat. The dish is accentuated with aromatic bay leaves and a hint of pepper, creating a beautiful bouquet of flavors. This ragout is versatile, allowing you to choose your preferred meat—veal, pork, or beef. With some freshly boiled potatoes on the side, this meal is sure to satisfy. The preparation involves simple ingredients that are transformed through slow simmering. Rich in texture and flavor, this ragout is a wonderful example of comfort food at its best.

Ingredients

Main Ingredients

• 500g meat (veal, pork, or beef)
• 50g dried mushrooms
• 3 carrots
• 2 onions
• 1/2 cup sour cream

Herbs and Seasonings

• 2 tablespoons chopped parsley
• 2 tablespoons chopped dill
• 2 bay leaves
• Salt and pepper to taste

Others

• 2 tablespoons all-purpose flour
• 3 tablespoons cooking fat or oil
• Water as needed

Preparation Time

• Total: 80 minutes

Step-by-Step Instructions

1. Prepare the Ingredients: Dice the meat into bite-sized pieces. Peel and slice the carrots. Finely chop the onions, parsley, and dill.
2. Sauté the Meat: Heat the cooking fat in a large skillet over medium heat. Add the diced meat and sauté until browned on all sides.
3. Combine with Mushrooms: Transfer the browned meat to a stew pot. Add the dried mushrooms, ensuring they are submerged.
4. Add Vegetables: Pour hot water over the meat and mushrooms until covered. Stir in the chopped onions and carrots.
5. Simmer: Add the bay leaves for aroma. Cover the pot and let it simmer on low for about 40 minutes or until the meat is almost tender.
6. Make the Sauce: While the stew simmers, mix the flour with sour cream to create a smooth paste.
7. Thicken the Stew: Stir the sour cream and flour mixture into the pot. Ensure it’s well mixed into the simmering stew.
8. Season the Dish: Add salt, pepper, and more water if needed. Adjust the seasoning to your preference.
9. Final Simmer: Allow the stew to simmer for another 20 minutes, stirring occasionally, until the meat is tender.
10. Finish with Herbs: Once done, remove from heat and stir in chopped parsley and dill.
11. Serve: Accompany the ragout with freshly boiled potatoes for a complete meal.

Tips

• Substitutions: If dried mushrooms are unavailable, fresh ones can work but might alter the intensity of the flavor.
• Thickening Options: To avoid flour, cornstarch can be used as an alternative thickener.
• Enhance Flavor: For deeper flavor, try browning the onions in a separate pan before adding them to the stew.

Nutrition

• Calories: Approximately 350 per serving
• Protein: 25g
• Fats: 15g
• Carbohydrates: 30g

Variations

• Vegetarian: Replace meat with tofu or additional mushrooms.
• Spicy Kick: Add a pinch of chili flakes for heat.

Serving Suggestions

• Serve with boiled potatoes or crusty bread.
• A light green salad works well as a refreshing side.

Best Places

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