Summary

Ingredients

• 500 g beef from the hip
• 1 onion (s)
• 1 clove garlic
• 1 tablespoon tomato paste
• 50 ml sherry
• 400 ml beef stock
• 350 g peas, frozen
• 1 teaspoon, heaped thyme, dried
• 1 tablespoon soy sauce
• 3 dashes Worcestershire sauce
• 150 ml heavy cream or cooking cream
• Sauce thickener or cornstarch
• Clarified butter
• 2 pinch (s) sugar
• salt and pepper

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Instructions

1. Chop the meat. Cut the onion and garlic into small cubes.
2. Heat some clarified butter in a large pan and sear the finely chopped meat in it. Add the onion and garlic and cook for about 1 minute. Then add the tomato paste and cook while stirring.
3. Deglaze with the sherry, reduce briefly and then add the beef stock. Add the frozen peas to the sauce, bring to the boil and simmer with the lid on for about 5 minutes at a low temperature.
4. Season the sauce with thyme, soy sauce and Worcestershire sauce. Then add the cream and season well with salt, pepper and sugar. Thicken the sauce with a sauce thickener or cornstarch and serve.
5. Croquettes, ribbon noodles or mashed potatoes also taste great with them.