Onion stew with beef

Ingredients for 4 servings:

• 600 g rump steak(s)
• 300 g onion(s), cut into thin rings
• 4 garlic cloves, finely diced
• 150 g carrot(s), finely diced
• 100 g parsley root(s), finely diced
• 50 g celeriac, finely diced
• 200 ml port wine
• 250 ml vegetable broth or meat broth, unsalted
• 100 ml whipped cream
• 1 tbsp, heaped paprika powder, sweet
• 1 tbsp, leveled smoked salt
• 1 tsp, levelled white pepper, finely ground
• 1 tsp, leveled nutmeg
• possibly salt
• some clarified butter for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

with roasted vegetables, deglazed with port wine

Brown or sauté the prepared vegetables in a little fat until they are all evenly browned. Remove the meat with a slotted spoon and set aside, covered. Trim the rump steaks, cut into thin strips, add to the hot pan and brown until these strips are also evenly browned on all sides. Stir in the spices, except for the smoked salt, and deglaze with the wine. While the wine is reducing, use a wooden spoon to loosen any excess juices. Stir in the onion and vegetable mixture, the unsalted stock, the cream and the smoked salt and bring everything to a boil. The onion and meat stew should now simmer gently, covered, for about 10 minutes. Season again with salt if necessary before serving. Serve with mashed or fried potatoes, rice or fresh baguette.