Summary

Ingredients

• 20 g porcini mushrooms or chanterelles, dried
• 200 ml Madeira
• 1 packet soup greens
• 2 onions)
• 2 tablespoon oil for frying
• 1 kg beef from the bow
• 1 tablespoon tomato paste
• salt and pepper
• 300 ml red wine, dry
• 750 ml meat stock, instant
• 200 g whipped cream
• 150 g crème fraîche

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Instructions

1. Cut the meat into 5 cm pieces. Soak the mushrooms in Madeira. Dice the vegetables and onions. Heat the oil in a large saucepan, fry the meat well. Add vegetables and onions and roast for 5 minutes.
2. Stir in the tomato paste, season with salt and pepper, deglaze with wine. Let the liquid simmer. Add the Madeira with the mushrooms and the stock to the meat, cover and simmer over a low heat for 2 - 2.5 hours.
3. At the end of the cooking time (the meat should be able to be cut with a fork) take it out of the pot. Strain the stock through a sieve (brisk Lotte) into a saucepan, bring to the boil with the cream and creme fraiche.
4. Season the sauce with salt and pepper, simmer a little. Possibly bind with a little mondamin. Put the meat in the sauce again and heat it up. Bread dumplings or spaetzle and salad go very well with it.