Beef stew as with grandma
Time
Preparation time: 15 min.
Cooking or baking time: 2 hours
Total preparation time: 2 hours 15 minutes
Beef stew as with grandma - with pasta, puree or rice!
ingredients
- 1 kg beef goulash
- clarified butter
- 6 onions
- 2 cloves of garlic
- 2 tablespoons rapeseed oil
- 1 tbsp butter
- 2 tsp mustard
- 1 pinch of sugar
- 1.5 tsp Herbs of Provence
- Salt, pepper, nutmeg
- 1 small tomato cane mashed
- 100 ml broth
- 150 g of creme fraiche
- 40 ml of brandy
- 100 ml of red wine
- a good shot of cream
- 2 slices of brown bread diced
preparation
- Scrape 200 g of tomatoes crosswise, brew, peel, quarter, core and dice the pulp, or open a small tomato box ... finished "they're good too".
- Peel the 6 onions and cut into nice little cubes.
- Peel the 2 garlic cloves and cut into small slices.
- Preheat the oven to 100 ° C top / bottom heat.
- Cut the beef in 2 - 3 cm large bite-sized pieces of dice, but in the end always a little smaller, after simmering.
- Heat the clarified butter in a saucepan, sauté the meat with salt and pepper in the butter lard, then remove the meat and put it in the oven.
- Lightly sauté the onions and garlic in butter and immediately add the broth and some brandy and wine, and then simmer.
- Then season with salt, pepper and nutmeg, then mix with the crème fraiche and the pureed tomatoes, add the brown cubes and simmer for at least 10 minutes.
- Now season with a little mustard, salt, pepper, sugar and a little cream, "who likes it", now bring the herbs and meat back in, turn the oven off again and for a further 100 - 120 minutes on a small scale simmer gently.
Good Appetite!
