This post is also available in:
Magyar (Hungarian)
Ingredients:
- 1kg beef
- 200g bacon
- 4 carrots
- 1 red onion
- 3 cloves of garlic
- 250g mushroom
- 200ml red wine
- Oil
- 2 tbsp butter
- 1 beef stock square
- Salt and Pepper
- 3 bay leaves
- Red pepper
- 1 chilli pepper
- 200ml sour cream
Preparation:
In a pan lightly cook the sides of the meat then put it in a big baking pan.
In another pan cook the bacon and the onion and add a little bit of salt.
Then pour it on the meat.
Cut everything and add to the big pan with the meat.
Add the spices and the wine.
Pour beef stock until it’s covered.
Then put the butter on the top.
Cover it and cook it in the oven for 4 hours at 150 degrees Celcius.
When the meat is cooked take out the meat and put it on a cutting board and put the vegetables in a bowl.
Add sour cream to the drippings and when it starts to boil it’s ready.
Cut the meat with a fork and pour the gravy on it.
For the cauliflower puree boil the cauliflower in saltwater.
When it’s cooked put it in a food processor and add sour cream, butter, salt and pepper and mix them together.
This post is also available in:
Magyar (Hungarian)
