Summary

Ingredients

• 1 kg roast beef, cut into 8 cubes
• 8 slices beef jerky, (smoked streaky bacon
• 3 tablespoon oil
• 1 onion (s), diced
• 2 cloves garlic, sliced
• 4 tomato (s), peeled and cut into eighths
• 200 g mushrooms, fresh
• 4 carrot (s), cut into pieces (not too small)
• 1 teaspoon thyme
• 4 bay leaves
• 1 bunch parsley
• 0.5 liter ½ red wine
• 0.5 liter ½ meat broth
• Salt and pepper, to taste
• possibly flour or starch for binding

Print Recipe Pin Recipe

Instructions

1. Fry the meat vigorously on all sides in a roasting pan in the oil, then remove and season with salt and pepper. Then wrap the bacon strips around and pin the bacon with toothpicks (roulade needles or similar). Brown the onions and garlic in the oil. Add the vegetables and herbs (except for the parsley) and roast them briefly. Place the pieces of meat on top of the vegetables and pour in the wine and broth. Let the dish cook over low heat for about 2 hours.
2. Then bind with flour or starch mixed with a little water and add the parsley, simmer for another 10 minutes. Serve the dish in the casserole.
3. Wild rice is enough as a side dish. If the dish is prepared the day before, reduce the cooking time by 30 minutes and only add the mushrooms the next day and cook for 30 minutes.