Racing Ragout

June 2, 2016

A few days ago we got a super fresh 700g piece of silverside from some good friends of the family. They own a farm close to us and every time they visiting they bring us a fresh piece of meat, instead of the standard flowers! Immediately a dish a made we made a few times before came up in our minds: mushroom Ragout. We always make way too much, can eat this with easily 6 people, so we can have some leftovers for lunch the next day.

For this recipe you need:
•700g silverside
•2 wild mushroom stock cubes
•750g chestnut mushrooms
•2 onions
•90g flour
•100ml cooking cream
•handful of fresh parsley leaves
•1 baguette
•1 clove of garlic

Preheat the oven on 180°C. Bring 700 ml water to the boil and dissolve the stock cubes in it. Chop the onions, cut the mushrooms in half and the silverside in little blocks. Add to a deep pan some oil and the onions on middle heat. Cook them for about three minutes. Add the mushrooms and give them about 5 minutes to cook. Now spread the flower over the dish, mix properly and cook for 2 minutes (make sure it doesn't burn or stick to your pan!). Spoon by spoon add the stock until you halfway. Wait a little bit until you see it's getting thicker and then add the other half of the stock. Bring to the boil and add the silverside and cooking cream. Mix and leave to simmer for about 15 minutes. Cut the baguette in quarters. Put some oil in a bowl and crush the garlic in it with a garlic crusher. Spread the garlic oil over the baguette and put them in the oven about 10 minutes until they crunchy.

Add the parsley and some salt and pepper to the ragout before serving.

We served the ragout with a fresh salad we used lamb's lettuce, tomatoes, fresh red pepper, orange and balsamic vinegar.