Beef Strips with Balsamic Cream Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 tablespoon butter
- 1 small onion (s)
- 1 clove garlic
- 0.5 ½ peperoncini
- 2 carrot (s)
- salt and pepper
- 300 g beef, shredded
- 1 teaspoon tomato paste
- 2 tablespoon balsamic vinegar
- 1 dl port wine
- 1 dl meat broth, strong
- 5 sprigs thyme
- 1 dl cream
- 1 teaspoon mustard, e.g. fig mustard
Print Recipe
Pin Recipe Instructions
- Peel and dice the onions and garlic.
- Peel and finely dice the carrots, core the peperoncino and cut into fine strips.
- Sear the meat in the hot butter, remove it from the pan and season with salt and pepper.
- In the same pan, sauté the carrots, onion, garlic and peperoncino. Sweat the tomato paste briefly, then deglaze with the balsamic vinegar and the port wine, and let it reduce a little.
- Pour in the broth, add the meat and thyme (plucked leaves).
- Cover and simmer for about 20 minutes.
- Then stir in the mustard and cream, add and simmer again with the lid closed for about 15 minutes.
- Season to taste with salt, pepper and possibly a little balsamic vinegar.
- Noodles, spaetzle, polenta or rice go very well with this.
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