Beef – flash strips in red wine sauce

Ingredients for 2 servings:

• 400 g rump steak(s), alternatively beef fillet or false fillet
• 3 shallots, diced
• 100 g grapes, red or blue, deseeded, halved
• some condensed milk or coffee cream
• Pepper, freshly ground
• a little oil for frying
• 1 pinch(s) cinnamon, ground
• 1 jar red wine, heavy (preferably a French one)
• some sauce thickener, darker, if needed
• 1 tsp honey
• Salt
• tarragon
• 1 tbsp vinegar (raspberry, balsamic or honey vinegar)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

fruity, low-fat, fast

Cut the meat into thin strips (or buy it as strips). Briefly fry the shallots in hot oil and set aside. Increase the heat to high and sear the meat in very hot fat – in batches so it doesn’t absorb water. Set aside and reduce the heat. Heat the red wine in a pan and dissolve the honey in it. Add the vinegar and sprinkle with the cinnamon. Season with salt and pepper. Then return the meat and onions to the pot and simmer for another 2 to 3 minutes. Finally, stir in a dash of coffee cream and, if desired, a little sauce thickener. Finally, when the mixture has come to a stop, stir in the tarragon (it doesn’t tolerate heat for long without becoming bitter). Arrange the meat with the sauce and grapes and serve. This goes well with dumplings, spaetzle, or fresh mashed potatoes and a simple green salad with vinaigrette. Tip: You can also replace the grapes with a tart apple, which you chop up and fry with the onions. It also tastes fantastic with game or lamb.