Summary

Ingredients

• 1 piece (s) beef (lean leg slices), approx. 600 grams
• 1 clove garlic
• 10 small onion (s)
• 1 bay leaf
• 1 glass red wine
• 1 glass beef stock
• 50 ml cream
• Pepper, gob ground
• salt
• Clarified butter, for frying

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Instructions

1. Rub the leg slices with the halved garlic slice on both sides. Salt and season with coarsely ground pepper.
2. Melt clarified butter and fry the leg slice (s) in it on both sides. Take out of the pot and fry the peeled, whole onions in the hot fat and let them take on color. Add the leg slices and the bay leaf, deglaze with red wine and beef stock and stew covered over a low heat for approx. 2 hours. Make sure that there is always enough liquid available. (It only takes 30 minutes to prepare in a pressure cooker.)
3. Then season the sauce again, stir in the cream and serve with spaetzle.