Summary

Ingredients

• 2 beef leg slice (s), nice one
• 2 medium carrot (s)
• 2 medium onion (s)
• 200 g mushrooms, small
• 5 cloves garlic
• 2 tablespoon tomato paste
• 250 ml white wine, dry, good quality
• 250 ml meat broth or chicken broth
• 2 large bay leaves
• 2 sprigs rosemary
• 1 teaspoon pepper, green, pickled
• 1 tablespoon butter
• 3 tablespoon oil
• 3 tablespoon flour
• Salt and pepper from the mill

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Instructions

1. Wash the leg slices, pat dry and season with salt and pepper. Peel the carrots, cut in half lengthways and cut into 1 cm thick pieces. Clean the mushrooms with paper towels and cut in half. Peel the onions and cut them into large cubes. Peel the garlic, leave the cloves whole. Drain the green pepper and roughly chop it with the kitchen knife.
2. Turn the leg slices on all sides in flour and fry in hot oil on both sides. Remove and set aside.
3. Put the butter in the same pan, let it melt and fry the vegetables and mushrooms over a high temperature. After a few minutes add the tomato paste and roast. Then deglaze with the white wine and the stock.
4. Add the leg slices together with the green pepper, the bay leaves and the rosemary to the stewed vegetables and cook covered over a low heat for approx. 80 - 90 minutes. Finally, season the sauce with a little salt and pepper and thicken if necessary.
5. Ribbon noodles or potatoes go well with it. If I serve potatoes with them, I cook them the evening before as jacket potatoes, then roughly dice them and add them to the leg slices about 15 minutes before the end of the cooking time. I prepare new potatoes as rosemary potatoes.