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 beef and pat dry. Rub salt and pepper all over.
2. Heat the clarified butter in a wide roaster over high heat. Fry the beef on all sides until browned, about 8-10 minutes.
3. Pour in 250 ml red wine. Cover and simmer over low heat for 1 hour, turning the beef several times.
4. Clean the soup greens and peel the onion. Roughly dice both.
5. Add the diced soup greens, onion, and tomato paste to the roaster. Continue to stew over low heat for 1 to 1.5 hours, gradually adding the remaining red wine and the meat broth.
6. Remove the beef from the roaster and cover to keep warm.
7. Strain the sauce and vegetables through a sieve. Season with salt and pepper. If needed, thicken with sauce thickener.
8. Drain the mushrooms and heat them in the sauce.