for 6 People:
20g dried Porcini Mushrooms
0.4 cup hot Water
1 big yellow Onion
1 piece of Garlic
1 handfull fresh Oregano
1 handfull fresh italian Parsley
1.5kg Beef Ragout
Oil to fry
1 cup Red Portwine
2 Tbsp. Tomato Puree
1 cup Meat broth
150g Creme fraiche
Poor the hot water over the MUshrooms in a Bowl and let them soak for 20 Minutes. Then press out the juice and set the Porcini on the side and also the Mushroom water.
Peel and chop the Onion and the Garlic and the herbs. Set aside.
Dry the Meat with a paper towl, then salt and pepper it.
Cook all sides of the meat pieces on a high heat with oil in a frying pan for a few minutes with. Take the Meat pieces out of the pan and set them aside. Now poor the Portwine in that same frying pan and mix it with the drippings from the meat. Put that in a bowl on the side.
Heat the Butter in the pan and braise the Garlic and Onion. Add the Tomato puree and cook it for a few minutes, then add the Meat ragout, Portwine juice, Mushroom water, Mushrooms and the fresh chopped Oregano. Then cover the Meat with meat broth.
Cook on a low heat for 2 1/2 hours with a lid on – until the meat is soft and tender.
Take out 4 serving spoons full of the Sauce and mix it with the Creme fraiche, then stirr it back into the big pot. Now keep the lid off and cook everything on a high heat, so the sauce can thicken. Season to taste with Salt and pepper and add the Parsley.
Serve and enjoy
I combined this Recipe with the Pumpkin Gnocchi with Sage Butter