Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 300 g beef from the rib
- 150 g bacon, salted and not smoked
- 50 g carrot (s)
- 50 g celery
- 30 g onion (s)
- 200 ml broth
- 20 g tomato paste, 3-fold concentrated
- 0.5 ½ glass white wine, drier (100-120 ml)
- 1 glass whole milk, fresh
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Chop the meat very finely, as well as finely chop the bacon and roasted vegetables individually.
- Melt the bacon gently in a clay pot 20 cm in diameter. Add the roasted vegetables and sweat gently as well. Fry the meat in it, add the white wine and the tomato paste dissolved in the broth. Let everything simmer for about 2 hours, meanwhile gradually add the milk and season with salt and pepper.
- Among other things, it is recommended to warm up 1 liter of whole milk, let it cool down a little and mix in the `skin` (cream) that forms on it.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below