Roast Beef with Vinegar and Cream

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Dust the meat with flour. Heat the clarified butter in a casserole. Put the meat in the saucepan with the quartered onion and fry well on all sides. Add the vinegar and let it evaporate completely. Salt and pepper the meat, then add the meat stock first and then the cream. Put on a tightly fitting lid and simmer on reduced heat for about 3 hours. At the end of the cooking time, remove the meat and pour the sauce over a sieve, reduce it if necessary. It should be thick.
The roast can also be prepared with the pressure cooker.
This goes well with spaetzle or ribbon noodles, mashed potatoes, but also cream potatoes and green beans or carrots.

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