John Myers
Ingredients for 6 servings:
- 1,200 g roast beef (neck), cut into bite-sized pieces
- Olive oil, plenty
- 1 onion(s), cut into small pieces
- 500 g fresh mushrooms, cut into small pieces
- Pepper, ad mill
- Sea salt
- 100 ml milk
- 200 ml sweet cream
- 200 ml sour cream
- 2 tsp herbal salt + more to taste
- 1 tsp potato flour
- 1 cup(s) water, cold
- 1 tbsp mustard, if needed
Instructions
Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes
gluten-free
Cut 1.2 kg beef neck into (bite-sized) pieces + marinate in olive oil/other ingredients for 1-2 hours. Brown quickly in plenty of olive oil, remove from the pan and keep warm + (cook in a pressure cooker for approx. 20 minutes on the 2nd ring, you want it to be soft) Finely chop 1 onion + braise in the cooking liquid + add 400-500 g freshly sliced mushrooms + season with pepper and sea salt, not too much. Mix milk + sweet cream + sour cream, bring to the boil, stir + season to taste with herb salt + sea salt and pepper (additional spices) (+ if you have it, add the gravy from the pressure cooker) Dissolve potato flour in 1 cup of cold water + add to the sauce + bring to the boil, thicken slightly, be careful, it thickens quite a bit, season again with salt and pepper, if you like you can also stir in 1 tbsp of mustard. Then stir in the meat, onion, and mushroom mixture. Serve with homemade pasta and seasonal salad.
Facebook Comments