Beef stew with a difference
Ingredients for 2 persons
- 600 g roast beef
- 2 shallots
- 1 yellow pepper
- 1 small kohlrabi
- 1 medium sized zucchini
- 1 medium carrot
- 1 clove of garlic
- 1/4 l mild red wine
- salt
- pepper
Side dish: boiled potatoes or dumplings
preparation
- Cut the vegetables into small cubes (is the biggest work!) And deploy. Salt and pepper the roast beef, preferably with Himalayan rock salt and pepper from the mill.
- Heat some oil in a large saucepan and fry the roast on all sides, then take out. Put some more oil into the pot and add the vegetables.
- Then add the roast again and deglaze with 1/4 l water and 1/4 l red wine. Then simmer for 1.5 hours.
- Prepare the garnish in time before the end of the cooking time. At the very end, just go with the blender in the sauce, really only briefly, because the bulk of the cubes of vegetables to persist, is at the same time the vegetable side dish.
- Slice the roast and serve with the potatoes / dumplings and the sauce.
Due to the modified vegetables, this roast tastes just a little different, as with the typical vegetables (carrot, leek, celery).
Good Appetite!
