John Myers
Contents
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Ingredients
- 4 Beef leg slices
- Salt pepper
- 3 tbsp Hot mustard
- 3 tbsp Tomato paste
- 2 Onions
- 2 Garlic cloves
- 1 branch Thyme + rosemary
- 4 tbsp Rapeseed oil
- 500 ml Mild red wine
- 500 g Carrots
- 0,5 Celery
- 500 g Mushrooms
Instructions
- Wash the meat slices, pat dry and cut a little on the skin side with a knife.
- Salt and pepper, brush with mustard and tomato paste.
- Peel and finely chop the onion and garlic.
- Wash the thyme and rosemary and shake dry.
- Heat the oil in a saucepan, fry the meat in portions on both sides until it is brown.
- Remove and set aside.
- Briefly sauté the onion and garlic in the frying fat, pour over the wine.
- Add the meat, thyme and rosemary and cook covered on the lowest level for about 2 hours.
- In the meantime, clean the carrots and celery and cut into bite-sized pieces.
- Clean the mushrooms dry, cut in half or quarter.
- Add the mushrooms and stew for another 15 minutes.
- There was also potato dumplings
