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Ragoût de trois viandes à la poêle
Un ragoût réconfortant à base de bœuf, porc et veau, agrémenté de poitrine fumée, légumes et épices, cuit entièrement dans une poêle. Facile à préparer, il se conserve mieux le lendemain et se réchauffe à merveille.
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Cost Breakdown
Critical Success Points
- • Faire dorer correctement les morceaux de viande pour développer les sucs.
- • Déglacer avec le vin blanc afin d’éviter que les sucs collent au fond.
- • Ajouter les pommes de terre 20 minutes avant la fin pour qu’elles restent intactes.
Safety Warnings
- • Attention aux éclaboussures d’huile chaude lors du brunissage.
- • Le vin blanc est inflammable ; déglacer loin du feu ouvert.
- • Manipuler la viande crue avec des ustensiles séparés pour éviter la contamination croisée.
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