Summary

Ingredients

• 800 g beef
• 1 medium onion (s)
• 2 thick carrot (s)
• 1 liter beef broth
• 100 ml red wine
• 100 g porcini mushrooms, dried
• 600 g potato (s)
• 0.5 ½ head red cabbage
• 200 g prunes
• 25 g chocolate, dark, 85%
• 1 teaspoon pepper freshly ground black
• 1 pinch (s) allspice, ground
• 2 bay leaves
• 2 teaspoon, heaped marjoram

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Instructions

1. Dice the beef and fry well. Add the diced carrots and onions, add the bay leaves, allspice and pepper, sauté briefly and then deglaze with red wine.
2. Soak the boletus in cold water for 1 hour.
3. Pour the stock over the meat and simmer for 45 minutes.
4. Remove the stalk and the outer leaves from the red cabbage, cut the cabbage into eighths and cut into fine strips. Peel the potatoes and cut into bite-sized pieces. Add the potatoes, marjoram, red cabbage, mushrooms and finely chopped prunes to the meat and simmer for another 35 minutes. Add a little water if necessary.
5. Season to taste before serving, chop the chocolate and stir in.