Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 kg roast beef (shoulder)
- 125 g bacon, mixed, smoked
- 250 g chanterelles
- sea-salt
- pepper
- 400 g carrot (s), youn
- 1 bunch spring onion (s)
- 60 g butter
- 2 tablespoon flour
- 2 cl cognac
- 1 bottle red wine (Burgundy)
- 2 cloves garlic)
Print Recipe
Pin Recipe Instructions
- Cut the roast beef (shoulder) and bacon into large cubes. Season with sea salt and pepper. Clean the chanterelles, young carrots, and spring onions, and cut them into large pieces.
- Heat the butter in a saucepan over medium-high heat. Working in batches, fry the bacon and beef for 3-4 minutes per batch until lightly browned. Add the vegetables and sauté for 2-3 minutes. Sprinkle with flour and stir to coat.
- Deglaze the pan with the cognac. Add the red wine (Burgundy) and the peeled, chopped garlic. Reduce heat to medium and simmer for 2 hours 30 minutes until the beef is tender.
- Serve with spaetzle and seasonal salads.
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