Super tasty braised beef with lots of sauce

Ingredients for 4 servings:

• 750 g roast beef, e.g. B. from the leg
• 1 bunch of soup vegetables, cleaned and cut into medium-sized pieces
• 1 onion(s), peeled, quartered
• 2 tbsp tomato paste
• 125 ml white wine
• 500 ml water
• 4 tbsp oil
• salt and pepper
• 1 cup whipped cream
• 1 tbsp cornstarch

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 10 minutes

a classic, easy to prepare, with a cream sauce

Heat 4 tablespoons of neutral oil in a sufficiently large pot until very hot and brown the meat on all sides. Then add the vegetables, onion, and tomato paste, and let them cook briefly (approx. 3-5 minutes). Deglaze with the white wine and water and add a little salt and pepper. Be careful with the salt, as the mixture will reduce in volume. Cover and simmer for 1-1.5 hours over medium heat. Add a little more water if necessary. Then remove the meat. Pour the vegetables and liquid through a sieve, collecting the liquid and returning it to the pot. Add the cream. In a small bowl, mix 1 tablespoon of cornstarch with 4 tablespoons of cold water. Add a tablespoon at a time to the boiling liquid until the sauce reaches the desired consistency. Season with salt, and you’re done. Note: The white wine is optional and can be omitted. Overall, the recipe is very tolerant and beginner-friendly; a little more of this, a little less of that, it doesn’t really matter.