Summary

Ingredients

• 600 g rump steak (s) or fillet
• 30 peppercorns, green, pickled
• Tomato paste, 10 cm from the tube
• 0.5 liter ½ broth
• 0.25 liter ¼ red wine
• 1 cup cream
• 4 tablespoon butter
• salt and pepper
• 1 onion (s)

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Instructions

1. Cut the meat into thin strips about 1 cm wide.
2. Let the butter get hot in a pan and fry the meat vigorously. Put the meat on a plate and keep it warm.
3. Dice the onion and fry in the pan until translucent. Deglaze the roasting mixture with wine and let the wine boil down a little, loosening the roasting mixture from the bottom, stir in the tomato paste. Add the stock, green pepper and cream and bring to the boil. Stir the sauce well with a magic wand. Add the meat again and let it steep. Season to taste with salt and pepper.
4. Spaetzle go best with this.