Summary

Ingredients

• 1 kg beef (prime rib), loosened
• 50 g bacon, mixed
• 2 onions)
• 1 clove garlic
• 1 tablespoon tomato paste
• 20 g flour
• 0.25 liter ¼ red wine
• 0.25 liter ¼ meat broth, hot
• 1 sachet porcini mushrooms, dried (20 g)
• liter ⅛ sour cream
• 1 tablespoon brandy or cognac or brandy
• 1 pinch thyme
• 1 pinch tarragon
• salt and pepper
• some fat for frying

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Instructions

1. Wash the meat, pat dry, rub with salt, pepper and thyme. Dice the bacon, finely chop the onion and garlic. Finely grind the porcini mushrooms.
2. Heat the fat in the roaster and sear the meat well all around. Take out and let the bacon turn translucent in the frying fat. Add onion and garlic cubes and sauté. Add the tomato paste and lightly roast. Dust the flour over it and stir for 1 minute. Top up with red wine and broth, add the cognac and bring to the boil.
3. Add the meat, the tarragon and the ground porcini mushrooms. Cover and let simmer for about 80 - 90 minutes (this works very well with 180 ° C top / bottom heat in the oven). If necessary, add wine and broth and season with herbs.
4. Remove the meat and let it rest for a moment. In the meantime, pull the sour cream into the sauce. To serve, pour a little sauce over the meat slices. Homemade mashed potatoes or ribbon noodles and vegetables go well with it.