Hungarian Recipes - Tarragon-lamb ragout soup - Danubius Hotels Group
The gastronomic series of Danubius Hotels Group shows how to make Hungarian dishes: Tarragon-lamb ragout soup. Please subscribe to our YouTube channel:
Rich soups are always in season.
Ingredients: 40 dkg lamb (shoulder) cubed // 1 onion, finely chopped // 10 dkg each carrots, parsley root, celeriac, and zucchini // 1 bulb garlic // 2 bay leaves // 1 dl olive oil // 3 dl heavy cream // salt, pepper, tarragon, parsley // tarragon vinegar // 1 tablespoon wheat or rice flour (gluten-free)
Cut the vegetables and meat into cubes of equal size. In a little oil, brown the chopped onion, adding the garlic at the end. Season with salt and pepper before adding the bay leaves and cubed lamb. Allow to become slightly browned, then add vegetables and water to cover. Thicken with flour mixed with cream and cold water. Sour with tarragon and tarragon vinegar. Add fresh parsley for that final touch before serving.
Tip: The broth left after boiling a smoked ham can be substituted for the water, but in that case, go easy on the salt!
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Braised short rib of beef with tarragon emulsion recipe
Braised short rib of beef with tarragon emulsion recipe. In this video Nestle Chef Consultant Andrej Prokes creates a beef dish. The beef short ribs are slow cooked sous-vide and he use Nestle Red Wine Jus to go with this dish.
For more great beef recipes go to
For Andrej's recipe click here:
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Tarragon Aioli
This was our Winter Sauce for our Four Seasons dishes. it also makes a great sauce with lamb, steak and chicken. Very flavorful so as rich as it sounds, it doesn't take much, which makes it healthy as well.
What Kind of Flavor is Tarragon? | Food Facts
An interesting way people describe the flavor and aroma of Tarragon, a culinary herb commonly used in French and English cuisine. Are you a fan of tarragon?
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Abbie
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