Larded braised beef à la Gabi

Ingredients for 4 servings:

• 1,000 g lean roast beef
• 80 g bacon, fat, smoked, cut into strips
• Salt
• Black pepper, freshly ground
• Mustard
• 2 tbsp oil
• 3 m.-sized onion(s), roughly chopped
• 125 ml red wine
• 125 ml boiling water
• 2 tbsp, leveled flour
• some water, cold
• ½ cup cream yogurt
• some red wine, to taste

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 45 minutes

Place the bacon strips one at a time into the larding needle and thread them through the meat at 3-4 cm intervals. Rub the roast all over with salt and pepper and spread with mustard. Heat the oil in a pan and brown the meat on all sides. Add the onions and sauté. Pour in the red wine and water and braise the meat in a covered pan over low heat for about 2 hours. Remove the roast and keep warm. Strain the stock and add water to make 3/8 l. Thicken with flour mixed with water. Season to taste with creamy yogurt, salt, pepper, and red wine. Serve with tagliatelle.