Summary

Ingredients

• 500 g roast beef, neck
• 3 onion (s)
• 2 tablespoon lard
• 1 cup red wine
• 500 ml beef broth
• 1 bay leaf
• 1 tablespoon mustard
• 2 teaspoons horseradish
• 1 cup crème fraîche, or sour cream
• Flour or sauce thickener

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Instructions

1. Fry the rintje roast with the onions cut into strips in lard. Deglaze everything with red wine. Add the beef stock and bay leaf and season.
2. Cook in the pressure cooker for 20-30 minutes, otherwise 90-120 minutes (depending on the amount of meat).
3. At the end, season with mustard and horseradish and fold in sour cream or crème fraîche. Then thicken everything with a roux or sauce thickener.