Summary

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

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Instructions

1. 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.
2. Pour in 1/4 l red wine. Cover and let simmer gently for 1 hour over low heat. Turn the meat several times.
3. 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.
4. Take the meat out of the roaster and cover and keep warm.
5. 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.