Viennese Marjoram Meat
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg beef, (possibly wrong loin or shoulder)
- 2 tablespoon lard or oil
- 400 g onion (s)
- liter ⅛ sour cream
- 0.25 liter ¼ meat broth
- Vinegar, bay leaf,
- 0.25 liter ¼ red wine
- Flour, smooth
- 1 tablespoon mustard, hotter
- salt and pepper
- marjoram
Print Recipe
Pin Recipe Instructions
- Cut the beef into sheets. Peel the onions, cut in half and cut into half rings. Heat the lard or oil and fry the meat, remove and set aside. Put the onion rings in the frying fat and roast them until golden brown, deglaze with a dash of vinegar and the red wine. Add the beef, salt, pepper, marjoram (fresh if possible) and bay leaf. Top up with meat stock and simmer on a low heat. Approx. 1 1/2 hours.
- Mix the sour cream with the mustard and flour and mix with the soft braised meat and cook for a few minutes.
- Season again to taste and sprinkle with marjoram and serve.
- Roasted potatoes and lettuce go well with it
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