Cream Beef – creamy pasta sauce

Ingredients for 4 servings:

• 300 g minced beef
• 20 g clarified butter
• 50 g onion(s)
• 50 g carrot(s)
• 50 g celeriac
• 50 g leek
• 1 garlic clove(s)
• 1 tbsp flour, gluten-free (Schär Mix It) or wheat flour
• 400 ml milk, 3.5% fat
• 200 ml cream
• 2 cl Worcestershire sauce
• 1 tsp, leveled salt
• 1 tsp, levelled sugar
• 1 bay leaf
• 2 sprigs of thyme

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Derivation of the classic American breakfast sauce to biscuits

Cut the vegetables, onions, and garlic into small cubes. Brown the beef in the clarified butter. Stir slowly to prevent the water from escaping and cooking the mince. If this happens, leave the meat alone and wait until the water has evaporated. Add salt. Add the vegetables and sauté until translucent. Add the flour and mix with the meat and vegetables like a roux. Reduce the heat slightly and let the flour cook briefly. Now add the cold milk and cream and bring to a boil. Stir constantly, as it can burn easily. Add the bay leaf, thyme sprigs, cream, sugar, and Worcestershire sauce. Bring to a boil briefly and simmer on very low heat for about 30 minutes. Remove the thyme sprigs. You can also chop the thyme very finely and add it to the sauce at the end, just before serving. Tip: Delicious with Parmesan and/or spring onions on pasta, rice, or with other side dishes. My absolute recommendation is gluten-free chickpea pasta. This recipe is a variation of the classic American breakfast sauce for biscuits. If you’d like to make this breakfast sauce, omit the vegetables, garlic, herbs, and about 100 ml of liquid.