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Mutton Ragout "Lyon"

4 servings

Ingredients

• 150 g Breakfast bacon
• 1 Stk Onion
• Root vegetables (nach Bedarf)
• 600 g Lamb meat (lean, diced)
• Salt (nach Bedarf)
• Pepper (nach Bedarf)
• Flour (nach Bedarf)
• 1 EL Tomato purée
• 2 Stk Garlic
• 0.12 L Red wine
• broth or water (nach Bedarf)
• 300 g White beans (soft-cooked)

Instructions

1. Sauté bacon strips in a pot until translucent.
2. Cut onion and root vegetables into small dice and roast together.
3. Salt and pepper the mutton, dust with flour, add to the bacon and quickly brown over high heat.
4. Stir in tomato paste, garlic, red wine, and broth or water.
5. Cover and braise over low heat until tender.
6. At the end, fold in the softened white beans, season to taste, bring briefly to a boil and serve.
7. Serve with crispy fried potatoes.

Based on a cookbook by Hans Hofer (1964), adapted with AI.