Summary

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

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Instructions

1. Peel and dice the onions and garlic.
2. Peel and finely dice the carrots, core the peperoncino and cut into fine strips.
3. Sear the meat in the hot butter, remove it from the pan and season with salt and pepper.
4. 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.
5. Pour in the broth, add the meat and thyme (plucked leaves).
6. Cover and simmer for about 20 minutes.
7. Then stir in the mustard and cream, add and simmer again with the lid closed for about 15 minutes.
8. Season to taste with salt, pepper and possibly a little balsamic vinegar.
9. Noodles, spaetzle, polenta or rice go very well with this.