Beef casserole - delicious Sunday dish
A delicious Sunday meal, which takes some time and above all patience to cook, but is done in preparation quickly. And it tastes really delicious.
Take for 4 people:
100 g of bacon cut into thin slices
350 g of carrots
2 large onions
250 g mushrooms
750 g of beef from the club - in finger-thick slices
2 cloves of garlic to be squeezed through
Small schnapps glass full of cognac or brandy
1/2 L red wine
Salt, pepper, bay leaves, rosemary who likes.
And here we go:
Set the bacon aside, finely chop the cleaned and peeled carrots, cut the onions into small cubes. Cut mushrooms into slices after cleaning. Cut the well-washed and dabbed beef into finger-thick slices if the butcher has not done so.
Lay out a roasting pan with half of the bacon slices, also distribute half of the carrot slices and pieces of onion. Place half of the sliced meat on top. Season well with salt, pepper and add one of the peeled, pressed cloves of garlic and a bay leaf.
Now add the remaining carrots, onions, the rest of the meat, the second Knobizehe pressed through and the second bay leaf on it - you layer quasi the meat and vegetables like a lasagna. Season well again, then add the mushrooms, finally the remaining bacon slices.
Now douse everything with the cognac and the red wine. Close the pot with the lid and stew on low heat for 3 - 4 hours on the stove. After the cooking time again final taste. It has a delicious sauce formed from the meat and the wine. If you like, you can add a sprig of rosemary for the taste shortly before the end and let it simmer for a short time.
About the stewing temperature:
We have an induction cooker, I choose the temperature here in the small to medium range and have thus made the best experience. I think everyone knows his cooker best and can find the optimal setting for stewing the dish. Known by us have also prepared this dish after recipe delivery in the oven at 120 degrees for several hours.
Perfect match noodles or bread dumplings and a delicious savoy cabbage or red cabbage.
