Westphalian Onion Meat
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs 30 mins |
| Total Time | 3 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g beef boiled beef
- 1 port. Soup vegetables (leek, celery, onion, carrot)
- 3 bay leaves
- 1 ½ liter vegetable broth or meat broth
- 2 vegetable onion (s)
- 1 tablespoon mustard, medium hot
- 2 tablespoon butter
- 1 tablespoon flour
- 5 cl wine vinegar
- 1 tablespoon sugar
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Salt and pepper the meat. Then fry on all sides in a casserole until it gets a good color. Deglaze with vegetable or meat stock and cover with it. Add the bay leaves and the cleaned and roughly chopped soup vegetables. Let simmer slowly for at least 2 hours.
- Then take the meat out of the broth and cut into approx. 1.5 cm thick slices. Strain the resulting beef broth to remove the soup vegetables and bay leaves.
- For the sauce, peel the onions and cut into strips. Sweat in melted butter until translucent. Then add mustard, salt, sugar and white wine vinegar. Dust the onions lightly with flour and top up with the beef stock in which the meat was cooked. Let the sauce simmer for about 20 minutes. Carefully season to taste and add vinegar or sugar to taste.
- Finally, slowly reheat the meat in the sauce and serve hot.
- Simple boiled potatoes and green bacon beans go well with it.
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