Summary

Ingredients

• 3 tablespoon butter
• 800 g roast beef (shoulder or other stew)
• 1 tablespoon flour
• 1 small onion (s), quartered
• 50 ml wine vinegar or balsamic vinegar
• salt and pepper
• 200 ml meat broth
• 100 ml cream

Print Recipe Pin Recipe

Instructions

1. Heat the butter in a not too large saucepan. Dust the piece of meat with flour, add together with the quartered onion and fry well on all sides. Make sure that the onions don`t get too dark. Pour in the vinegar and let it evaporate completely. Sprinkle the meat with salt and freshly ground pepper. Pour in the meat stock first, then the cream. Put a tightly fitting lid on, reduce the heat and stew the meat for about 3 hours.
2. When the cooking time is over, cut the meat into pieces, arrange and cover with the nicely thickened sauce.
3. The original side dish is mashed potatoes or creamed potatoes with steamed vegetables.
4. Tip: I always prepare twice the amount (especially the sauce), the roast tastes twice as good when it is warmed up. We always have pasta and salad as a side dish because of the children, but the grown-ups also like it.
5. Great substitute for sauerbraten.