Sliced meat with Beetroot Cream Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g sliced beef
- 1 tablespoon clarified butter
For the sauce:
- 200 g beetroot, cooked, finely diced
- 1 small onion (s), finely diced
- 1 tablespoon butter
- 100 ml red wine
- 150 ml cream
- 75 ml meat broth
- clove little powder
- Salt and pepper
Print Recipe
Pin Recipe Instructions
- Briefly fry the meat in hot clarified butter, remove and season.
- For the sauce, sauté the beetroot and onions in butter in the same pan. Deglaze with the red wine and let it boil down a little. Add the cream and stock and let it boil down a little. Season the sauce. Add the meat, just heat it up briefly.
- Rice goes very well with it, but also pasta or mashed potatoes.
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