Westphalian onion meat

Westphalian onion meat

Westphalian onion meat is traditionally served in the Münsterland as a wedding dinner. Season boiled beef with pepper and salt. Clean vegetables. Crush coarsely. Heat oil in a saucepan. Brown boiled beef all around. Add the vegetables. Lightly sear. Add water until the meat is lightly covered. Season with instant broth and laurel. Put a lid on it. Let the meat simmer gently at low temperature for 90 minutes. Cut the boiled beef into slices. Measure 0,2 L of the stock and let it cool down. The remaining broth can be served as pre-soup. Halve the onion and cut into sticks. In a frying pan let out butter. Steam onions until translucent. Sprinkle with flour. Sweat it up lightly. Deglaze with the cooled stock while stirring. Stir in the mustard. Season with vinegar, sugar, pepper and salt. Heat Westphalian onion meat in the sauce. Westphalian onion meat is traditionally served with strong farmer bread and salad or potatoes and green beans.

Servings: 3, Difficulty: 
Preparation time: 30 minutes, Total duration: 1 hour and 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
458 kcal
17 g
52 g
28 g

(C)opyright by Marions Kochbuch