The brown ragout sauce is really practical. You cook pork, beef or veal, dice it and add it (still hot) to the hot sauce.
Heat light butter. Sprinkle in flour. Stir until evenly browned. Pour in the beef broth. Remove the peel from the onion and chop coarsely. Add tomatoes. Add both. Season with nutmeg, salt, pepper and bay leaf spice. Cook for 15 minutes. Sieve the sauce. Heat again. Dice pickle and boiled egg. Heat in the sauce with the mushrooms.
Add red wine. Finally, mix in sour cream. Do not make more. Season to taste.
Serve:
Menu 1/346
Our tip: Use your favorite red wine for cooking!
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