| 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 |
| 150 g | Noodles |
| 500 g | Rose cabbage |
| 20 g | Butter |
Beef roast in cream sauce becomes especially tender if you coat the beef stew roast thinly with mustard before stewing. Dry meat with kitchen paper. Season mustard with pepper, salt and paprika powder and massage lightly into the meat. Heat the fat in a casserole dish. Brown beef roast all around strongly. Wrap in aluminium foil and keep warm. Clean and chop the onions, leek, celery, carrots, garlic and mushrooms. Sauté the vegetables and mushrooms. Deglaze with wine. Boil something down. Pour the roast beef and the juice into the pot. Switch temperature to low level. Put the lid on. 90 minutes stew. Take the meat out of the pot. Wrap in foil and keep warm. Puree cream sauce with vegetables. Add the broth. Mix the cream with the starch. Bring the cream sauce to the boil briefly. Bind with strength. Unroll the meat. Keep warm in the cream sauce. Cook noodles and roses cabbage. Turn rose cabbage in butter. Season with salt and pepper. Cut the beef roast across the fibre into slices and serve with cream sauce. Serve with rose cabbage and noodles.
Servings: 3, Difficulty:
Preparation time: 30 minutes, Total duration: 2 hours