Summary

Ingredients

• 2 piece (s) beef (leg slices)
• 1 leek
• 2 piece (s) carrot (s)
• 0.5 piece ½ (s) celery
• Lard for frying
• 250 ml red wine
• 1 ½ liters water
• 3 tablespoon flour
• pepper
• salt
• Worcester sauce
• 1 tablespoon tomato paste

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Instructions

1. Divide the leg slices, remove sinews and skins as well as coarse fat. Pick up the pieces of bone.
2. In a casserole, sear the bones and pieces of meat in lard. Roast a tablespoon of tomato paste. Add the diced celery, leek slices and pieces of carrot and sauté also vigorously. Deglaze with the red wine and let it boil down.
3. Fill up with 1 - 1.5 liters of water and cover everything on a low heat for about 1 hour. The meat should be soft but not yet crumbled.
4. In another saucepan, roast the flour brown with a little fat (the darker, the stronger the subsequent color of the soup, but do not let it burn). Pour the meat stock through a sieve in several portions, stirring consistently so that no lumps are formed.
5. When it has a slightly creamy consistency, season with salt, pepper and Worcester sauce. If necessary, spices can be used as you see fit.
6. Cut the meat out of the sieve into small, approx. 0.5 cm cubes and reheat with the soup.
7. Baquette, for example, goes well with this.