Summary

Ingredients

• 1 clove garlic
• 1 teaspoon rosemary, marjoram and thyme mixed
• 750 ml red wine, Burgundy or similar strong wine
• 1 bay leaf
• 8 grains black pepper
• 1 kg roast beef for braising
• 2 tablespoons oil
• 6 cl cognac
• 2 onions)
• Salt and pepper from the mill
• 250 g mushrooms
• possibly sauce thickener

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Instructions

1. Make a marinade from the wine, the spices and the chopped garlic. Cut the meat into pieces approx. 2 cm in size and soak overnight.
2. Take the meat out of the marinade the next day and pat dry. Heat the oil in the pan, fry the meat vigorously on all sides. Deglaze with cognac and pour on the strained marinade, add chopped onions. Cover and stew for 1 1/2 hours, season with salt and pepper.
3. Fry the mushrooms and add about 10 minutes before the end of the cooking time.
4. If necessary, thicken the sauce with a binder. Spaetzle go well with it.