Ragout

• 2 KG POTATOES
• 150 GRAM BACON
• 2 TBSP MUSTARD
• 1 TSP CHILI POWDER

• 500 GRAM BEEF
• 2 ONIONS
• 2 SWEET RED PEPPERS
• 2 CLOVES GARLIC
• 3 DECILITER RED WINE
• 2 TOMATOES
• 1 DECILITER TOMATO KETCHUP
• 1 TBSP PAPRIKA POWDER
• 3 TBSP FLOUR

Cook the potatoes 10 minutes and only peel them after cooking. Spread the mustard over the outside and sprinkle chili pepper on. Wrap two sheets of bacon around each potato. Bake in the oven at 170 degrees during half an hour.

Chop the onions, the tomatoes and the sweet peppers; press the garlic and cut the meat into large cubes. Mix the flour with salt, pepper, and paprika powder and roll the meat cubes through the flour. Fry the onions, garlic and sweet peppers. Fry the meat separately until it is brown. Put the onions and peppers in with the meat and add the wine, let the mixture simmer softly. After one and a half hour, add the tomatoes and the ketchup, simmer for 15 more minutes.

The Worldcook website contains also a recipe for chicken ragout, which is served with puff pastry shells.