Summary

Ingredients

• 2 tablespoon butter
• 800 g beef (shoulder)
• 1 tablespoon flour
• 1 large onion (s), quartered
• 100 ml balsamic vinegar
• 200 ml meat broth
• 300 ml cream
• salt and pepper

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Instructions

1. Dust the meat with the flour, heat the butter, fry the meat well with the onions on all sides. Make sure that the onions don`t get too dark. Pour in the vinegar and let it evaporate completely. Sprinkle the meat with salt and pepper. Pour in the meat stock first, then the cream. Put on a tightly fitting lid, reduce the heat and simmer for about 3 hours. When the cooking time is over, cut the meat into pieces and serve with the nicely thickened sauce.