QimiQ Recipe Database

Beef and Pepper Ragout in Potato Baskets

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QimiQ Benefits

Smooth and creamy consistency in seconds
Acid, heat and alcohol stable
Creamy indulgent taste with less fat

25

medium

Ingredients for 6 portions

For the potato baskets
3 Waxy potatoes
Sunflower oil, to deep fry
For the sauce
200 g QimiQ Cream Base
100 g Sweet pepper(s), roughly chopped
50 g Onion(s), chopped
Sunflower oil, to fry
10 g Tomato paste
1 tsp Paprika powder
200 ml Clear vegetable stock
50 ml Pickle vinegar
Salt and pepper
Oregano
Garlic
For the beef
600 g Beef fillet, roughly chopped
Salt and pepper
To garnish
Mushrooms (optional)
Sweet pepper(s) (optional)
Pickled gherkins (optional)
Sunflower oil, to fry

Method

1.

For the potato baskets, chop the potatoes julienne (strips). Arrange in a small sieve and cover with a second, smaller sieve and deep fry.

2.

For the sauce, fry the pepper and onion in oil. Add the tomato puree and paprika powder and fry for a few minutes. Douse with the vegetable stock.

3.

Add the gherkin vinegar and seasoning and bring to the boil.

4.

Stir in the QimiQ Sauce Base and continue to cook until the required consistency has been achieved. Blend smooth.

5.

Season the beef with salt and pepper and flash fry. Serve with the sauce in the pototo baskets garnished with fried mushrooms, peppers and gherkins.