John Myers
Vegetable and Onion Meat with Brown Sauce
The perfect vegetable and onion meat with brown sauce recipe with a picture and simple step-by-step instructions.
- 800 g Beef from leaf, bow or wrong fillet
- 400 g Onions
- 1 piece Medium sized carrot
- 80 g Fresh celery
- 1 piece Parsley root
- 1 tbsp Flour
- 4 tbsp Oil
- 0,125 liter White wine dry
- 0,25 liter Broth clear
- 1 tbsp Tomato paste concentrated three times
- 1 piece Bay leaf
- Salt pepper
- Cut the meat into cubes, clean the vegetables and onions and dice finely.
- Heat the oil in a saucepan and fry the meat cubes in several portions until brown. Take out and keep warm. Add the vegetables and onions and brown quickly in the frying fat.
- Sprinkle the flour over the vegetables and stir. Pour in the tomato paste, stock and wine and cook for about 10 minutes. Then puree and strain through a sieve.
- Return the sauce to the saucepan and add the bay leaf and meat. Let simmer over low heat (approx. 2 hours). Just before the end of the cooking time, season with salt and pepper.
- Go with boiled potatoes or potato dumplings. Wine or beer.
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