Braised Beef with Red Wine Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg beef
- salt and pepper
- Clarified butter
- 1 bunch soup greens
- 0.75 liter ¾ wine, red, strong
- 0.5 liter ½ meat broth
- 1 onion (s)
- 3 tablespoon tomato paste
- 1 glass mushrooms
- possibly sauce thickener
Print Recipe
Pin Recipe Instructions
- Wash the meat, pat dry and rub salt and pepper all over. Heat the clarified butter in a wide roaster and fry the meat on all sides over high heat.
- Pour in 1/4 l red wine. Cover and let simmer gently for 1 hour over low heat. Turn the meat several times.
- Clean the soup greens, peel the onion and roughly dice everything. Add to the meat with the tomato paste and let everything stew for another 1 - 1 1/2 hours, gradually adding the remaining red wine and the meat broth.
- Take the meat out of the roaster and cover and keep warm.
- Strain the sauce with the vegetables through a sieve, then season with salt and pepper and, if necessary, thicken with a sauce thickener. Drain the mushrooms and heat them in the sauce.
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