Summary

Ingredients

• 800 g roast beef (shoulder beef)
• 1 tablespoon flour
• 3 tablespoon clarified butter
• 1 onion (s)
• 50 ml balsamic vinegar, white or other good wine vinegar
• Salt and pepper, freshly ground
• 200 ml meat broth
• 250 ml cream

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Instructions

1. 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.
2. The roast can also be prepared with the pressure cooker.
3. This goes well with spaetzle or ribbon noodles, mashed potatoes, but also cream potatoes and green beans or carrots.