Beef spice sauce

Ingredients for 3 servings:

• 400 g beef from the can
• 8 bay leaves
• 1 tsp vegetable broth, instant
• 400 ml water
• 3 shallots, finely diced
• 1 tsp Worcestershire sauce
• 2 tbsp soy sauce
• 1 tbsp vermouth (Martini)
• ½ tsp lavender, ground
• 3 pinches rosemary, ground
• 3 pinches of coriander powder
• 2 tsp thyme, ground
• 3 tbsp sour cream
• 100 ml milk
• 25 g flour

Instructions

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

Bring a pot of water to a boil with the vegetable stock and bay leaves. Add the whole piece of canned beef, including its juices but without the fat (or without the juices if you don’t like the syrupy consistency—it tastes more flavorful with it). Heat and simmer for one minute. Remove the beef and bay leaves from the broth. Using two forks, shred the beef into bite-sized pieces and remove any tendons, gristle, jelly, etc. Brown the chopped shallots in a deep-sided pan without fat, add the meat, and brown briefly. Deglaze with the broth. Add the spiced sauces, the martini, and the freshly ground spices, if possible, and bring everything to a simmer. Whisk the milk, sour cream, and flour until smooth, then add to the sauce and stir until creamy. Serve with boiled potatoes, steamed carrots, or fresh salad. Tip: Make the sauce with only half the water and a little less instant broth, then add the remaining half later with the boiled potato cooking water. (Recommended for almost all sauces.)