Here’s a hearty German dish that is easy to make in less than two hours.
Ingredients:
Serves four
400g stewing beef
400g stewing pork
400g mushrooms
250g onions
200g carrots
20g clarified butter
5 tsp whipping cream
2 tsp flour
2 tsp tomato paste
1 tsp butter
250ml dry red vine (preferably Burgundy)
Salt and pepper
First wash and dry the meat. Then chop the onions and the carrots into small cubes, and gently fry with the meat in a pan with a little oil – don’t forget to season with salt and pepper.
When the meat is browned stir in the tomato paste, then deglaze the pan with 750ml of water and the red wine. Bring the stew to a boil, then cover and braise on a low simmer for 90 minutes.
In the meantime, halve the mushrooms and braise them lightly in another pan with the clarified butter. When the stew has 15 minutes to go, stir in the braised mushroom and the whipping cream, then serve when ready.
For a serving suggestion, try it with ribbon noodles and red cabbage.
Florian Stenner is an intern with Metro Éireann.
