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ragout - translation to spanish
MAIN-DISH STEW
Ragoût; Ragôut; Ragoust; Raggout
ragout
guisado
guisado de carne
n. ragout
estofar
![Una bullabesa tradicional de [[Marsella]], con el pescado servido por separado de la sopa](https://commons.wikimedia.org/wiki/Special:FilePath/Bullabessa.jpg?width=200 "Una bullabesa tradicional de [[Marsella]], con el pescado servido por separado de la sopa")
![La cocción en una [[olla a presión]] es ya una preparación en '''estofado''', por definición.](https://commons.wikimedia.org/wiki/Special:FilePath/Olla a Presión.jpg?width=200 "La cocción en una [[olla a presión]] es ya una preparación en '''estofado''', por definición.")
![[[Pichelsteiner]]](https://commons.wikimedia.org/wiki/Special:FilePath/Pichelsteiner Eintopf.jpg?width=200 "[[Pichelsteiner]]")
.jpg?width=200 "Un guiso de cerdo (ragoût de porc)")
.jpg?width=200 "Yahni de ternera")
PROCESO CULINARIO DE COCCIÓN
Estofar
to stew
to ragout
to ragout
Wikipedia
Ragout
Ragout (French ragoût; French pronunciation: [ʁaɡu]) is a main dish stew.
Examples of use of ragout
1. Mushroom ragout: Two hours before cooking, soak the morels in hot water.
2. To serve, place the ragout in the center of the plate.
3. Mains include grilled salmon in a mussel sauce for 458 rubles and a pork brisket with zucchini ragout, 53' rubles.
4. Hot starters include mussel ragout (380 rubles) and frog legs with vegetables (340 rubles). Seafood mains range from 560 rubles up to 1,500 rubles for sturgeon.
5. Crunchy Egg With Mushrooms and Crab Courtesy Of Yar Yar restaurant‘s guest chef Cyril Bosviel from the Paul Bocuse Institute in Lyon, France, shares a recipe for crunchy egg with mushroom ragout and crabmeat.