Pot Roast in Burgundy Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g beef, from the le
- 3 tablespoon oil
- 1 onion (s)
- 1 bunch soup greens
- 1 tomato (s), small
- 125 ml wine, red, dry (Burgundy)
- 2 teaspoons jelly (currant jelly)
- 1 pinch (s) clove (s), ground
- 1 pinch (s) ground ginger
- 4 tablespoon sauce thickener, dark
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Sprinkle the beef with salt and pepper and fry vigorously in hot oil. Peel and dice the onions and soup greens. Wash and cut the tomato into eighths. Add the vegetables to the meat and roast them. Deglaze with red wine. Add 125 ml of water and simmer everything in a closed saucepan over low heat for 1 to 1.5 hours.
- Remove the meat, wrap in aluminum foil and keep warm. Fill up the meat stock with water to 3/8 liter of liquid. Add currant jelly, clove and ginger powder and bring to the boil. Scatter sauce binder while stirring and bring to the boil briefly.
- Remove the meat from the foil, cut into slices and serve with the burgundy sauce.
- Bohemian dumplings go well with it.
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