• 2 tablespoons melted butter
  • 4 large onions, finely chopped
  • 2 tablespoons tomato paste
  • 1 carrot, diced
  • 1 celery root, diced
  • 0.7 liter of red wine
  • 1 kilogram beef pulp, diced
  • 300 milliliters beef broth
  • 1 teaspoons sweet paprika powder
  • 1 teaspoon spicy paprika powder
  • salt
  • pepper
  • 2 bay leaves

Preparation method (receipt)

Passaged in melted butter diced onions, carrots and celery, add the tomato paste, preventing be ready roasted. Pour in red wine and broth, bring to a boil, add beef, bring to a boil, add the bay leaf and cook on low heat for 2 hours. If the sauce is too thin, thicken it 1 tablespoon corn starch dissolved in cold water. Season with salt and pepper.

melted butter onion tomato paste carrot celery red wine beef beef broth paprika powder salt pepper bay leaf