beef stew with cream
Recipe: Roast beef with cream sauce
4
15
min.130
min.approx. 1078
kcalIngredients:
- 1400 g
braised beef
- 250 ml
water
- 250 ml white wine
- 200 g
cream
- 250 g
parsley root – halved
- 100 g
clerey – diced
- 3
onions – diced
- 4
carrots – quartered
- 3 tbsp
pepper paste
- 2 tbsp
flour
- 2 tbsp parsley
- 1 tbsp
Estonian ragon
- 1 tbsp
marjoram
- 1 tbsp stock powder
salt, pepper
Preparation:
Season the roast with salt and pepper and sear on all sides.
Set the roast aside and sauté the onions with the celery. Add the carrots and parsnips and continue frying. Add the spices and paprika, stir and continue to fry briefly.
Pour the wine over it, let it simmer and then fill up with water.
Put the sauce in a cast iron pot, put the beef in the middle and let it simmer covered for about 1 hour at low heat.
Turn the roast occasionally and stir the sauce so nothing burns on the bottom.
After an hour, add the cream and if you want the sauce a little thicker, you can mix the flour with cold water and add it to the pot. Just important -> first put the flour in a bowl and then fill it up with the water.. the other way around, there are usually only lumps of flour that are not exactly useful.
Let everything simmer together for another hour, low temperature again and stir every now and then ... and my delicious roast is ready without an oven.
Tip:
- Red wine can also be used, then the sauce will be correspondingly darker.
