Fine beef fricassee with asparagus and mushrooms

Ingredients for 4 servings:

• 600 g roast beef
• 750 ml water
• 1 tsp, heaped salt
• 1 onion(s)
• 1 bay leaf
• 3 cloves
• 500 g asparagus
• 500 g mushrooms
• 30 g margarine
• 35 g flour
• 1 egg yolk
• 2 tbsp milk
• salt and pepper
• Sugar
• ½ lemon(s)
• 1 jar white wine, dry

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 3 hours 20 minutes; Total time approx. 4 hours 20 minutes

This is what spring tastes like!

Bring the roast beef to a boil in a saucepan with water and salt, then skim off the foam. Peel and quarter the onion. Add it to the meat along with the bay leaf and cloves. Simmer gently for about 3 hours. Then let the meat cool and chop it finely. Pour the stock through a sieve and set aside. Meanwhile, peel the asparagus, cut it into approximately 2 cm pieces, and cook separately. Clean and quarter the mushrooms. For the fricassee, make a roux from margarine and flour, gradually deglaze with 500 ml of stock, stirring constantly. Simmer for 5 minutes, ensuring there are no lumps. Add the finely chopped meat and stir in. Then add the quartered mushrooms and let it simmer in the sauce until cooked through. Then add the boiled asparagus pieces to the dish. Whisk the egg yolk with the milk. Remove the fricassee from the heat and cover with the egg-milk mixture. Now stop cooking. Season with lemon juice, white wine, salt, pepper, and sugar. Serve with rice or puff pastry. Serve with a dry white wine.