| Quantity | Ingredient |
|---|---|
| 600 g | Beef stew roast |
| 3 tsp | Mustard |
| Pepper & Salt | |
| Paprika powder | |
| 20 g | Fat |
| 1 | Onions |
| 30 g | Leeks |
| 30 g | Celery |
| 30 g | Carrots |
| Garlic | |
| 100 g | Mushrooms |
| 0,125 l | Red wine |
| 0,125 l | Broth |
| 3 tbsp | Cream |
| 3 tsp | Starch Flour |
| 400 g | Potatoes |
| 500 g | Rose cabbage |
| 20 g | Butter |
Beef roast in cream sauce becomes particularly tender if you brush the beef braised roast with mustard before braising. Dry the braised beef roast with kitchen paper. Season mustard with pepper, salt and paprika powder. Massage lightly into the meat. Heat fat in a braising pot. Brown the roast beef all over. Wrap in aluminium foil. Keep warm. Clean onions, leeks, celery, carrots, garlic and mushrooms. Coarsely dice. Braise vegetables and mushrooms. Deglaze with red wine. Pour beef roast and collected meat juice into the pot. Turn temperature to low. Put lid on. Braise for 90 minutes. Remove meat from pot. Wrap in foil. Keep warm. Puree cream sauce with vegetables. Strain through a fine sieve into a pot. Pour in stock. Briefly bring the cream sauce to the boil. Mix cream with starch. Thicken the cream sauce with it. Unwrap the meat. Keep warm in the cream sauce. Boil salt potatoes and rose cabbage. Fry the cabbage in butter. Season with salt and pepper. Slice beef roast across the grain. Serve with cream sauce, rose cabbage and potatoes.
Servings: 3, Difficulty:
Preparation time: 45 minutes, Total duration: 2 hours