Beef with onion sauce Westphalian style

Ingredients for 4 servings:

• 750 g beef (e.g. rib, breast or front leg)
• 1 ½ liters of water
• Salt
• 1 bunch of soup vegetables (leek, parsley, 1 carrot)
• 400 g onion(s)
• 80 g butter or soup fat
• 2 tbsp flour
• 1 tsp mustard
• 1 tbsp vinegar (wine)
• 1 pinch(s) of sugar
• 1 egg yolk, as desired

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Bring the beef to a boil in the water with the soup vegetables and a little salt, then simmer for about 2 hours over low heat, until the meat is tender. Sauté the finely chopped onions in the fat until translucent, add the flour, and sweat. Top up with about 1/2 to 3/4 liter of the meat broth. Season to taste with salt, mustard, vinegar, and sugar. The sauce should be nice and creamy. For a more refined flavor, you can add an egg yolk. Serve the sauce with the meat. Tip: I cook this dish the day before, so the onion sauce is well infused. The soup is served as a starter with Maultaschen (ravioli).