juicy meat

Ingredients for 4 servings:

• 1,000 g beef (front, hind – braised beef)
• 4 large onions, cut into rings
• 1 bunch of root vegetables (carrot, yellow beet, celeriac, parsley root with leafy greens, celeriac leaves, leek, cut into strips)
• 1 tbsp mustard
• ½ liter beef broth
• Caraway, ground
• marjoram
• Thyme
• Salt
• Pepper, freshly ground
• 2 cubes of soup
• 1 tbsp flour
• ½ cup sour cream or yogurt
• Oil, fat, neutral

Instructions

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

Cut the beef into slices, heat the fat, add the beef to the fat, and fry quickly. When everything is nicely browned, remove and set aside. Sauté the onion in the fat, add the root vegetables, and fry. Return the meat and pour in the juices. Season with all ingredients and pour in hot soup (the meat must be covered), and simmer for about 45 minutes until soft. Remove the meat, keep warm, and let the juices reduce. Season to taste and add more seasoning if necessary. Mix the sour cream with the flour and a little water and stir into the sauce, letting it simmer briefly. This goes well with dumplings, spirals, and bread dumplings. Tip: It also tastes very good without sour cream. I personally prefer it without cream and only need pasta with juices; it tastes so good. Tip: If you have a saucepan, you can also make this in a saucepan, then let it thicken and add more seasoning.