| Zutaten | 4 Pers | 6 Pers | 10 Pers |
| Voressen/Ragout in ca. 3x3x3 cm grossen Stücken | 600 g | 900 g | 1.5 kg |
| Salz | 0.5 KL | 0.75 KL | 1.25 KL |
| Pfeffer | 0.5 KL | 0.75 KL | 1.25 KL |
| Bratbutter | 1.5 EL | 2.25 EL | 3.75 EL |
| Zwiebeln grob gehackt | 1 | 1.5 | 2.5 |
| Knoblauchzehen geviertelt | 2 | 3 | 5 |
| Weissmehl | 1 EL | 1.5 EL | 2.5 EL |
| Rotwein | 200 ml | 300 ml | 500 ml |
| Fleischbouillon | 500 ml | 750 ml | 1.25 lt |
| Salz | q.s. | q.s. | q.s. |
| Pfeffer | q.s. | q.s. | q.s. |
Zubereitung Weiterlesen
