Beef with Onion Sauce Westphalian Style
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g beef, e.. hih rib, breast or front le)
- 1 ½ liters water
- salt
- 1 bunch soup vegetables (leek, parsley, carrot)
- 400 g onion (s)
- 80 g butter, or soup fat
- 2 tablespoon flour
- 1 teaspoon mustard
- 1 tablespoon vinegar (wine)
- 1 pinch (s) sugar
- 1 egg yolk, to taste
Print Recipe
Pin Recipe Instructions
- The beef in the water with the soup vegetables and something Bring the salt to the boil and then cook over low heat for about 2 hours until the meat is soft. Sauté the finely chopped onions in the fat until translucent, add the flour and sweat. Fill up with approx. 1/2 - 3/4 liters of the meat stock. Season to taste with salt, mustard, vinegar and sugar. The sauce must be nice and creamy. To refine it, you can add an egg yolk to it. Serve the sauce with the meat. Tip: I cook the dish a day in advance, then the onion sauce is well done. The soup is available as a starter with Maultaschen.
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