Voressen: swiss. For ragout
Brown the meat in portions all around in the clarified butter, return all the meat to the cooking pot, add the chopped onions, stir well and add the coarsely chopped pelati. Sprinkle the paprika, extinguish with the red wine, turn well to the other side and fill up with soup.
Season with a little salt and pepper and simmer gently for about 90 minutes.
Before serving, refine with cream.
Serve with spaetzli.
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.
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