Westphalian style meat with onions


  • 800 grams beef
  • 1 bunch of soup greens (leek, celery, carrot)
  • 3 bay leaves
  • 1.5 liter vegetable stock
  • 2 onions
  • 1 tablespoon medium-spicy mustard
  • 2 tablespoons butter
  • 1 tablespoon flour
  • 5 teaspoons wine vinegar
  • 1 tablespoon sugar
  • salt
  • pepper

Preparation method (receipt)

Add salt and pepper the meat. Fry the in a roasting pan on all sides until golden brown. Pour the vegetable or meat broth. Add coarsely chopped roots and bay leaf and cook for 2 hours on low heat. Remove meat from broth and cut into slices 1.5 centimeters thick. Broth. For the sauce, chop the onion into strips, fry gently in butter until transparent. Add mustard, salt, sugar and vinegar, podpylit flour and pour the broth, to interfere, to avoid lumps and cook for 20 minutes. Season. Put the meat in the sauce, and serve warm.

beef leek celery onion carrot bay leaves vegetable broth mustard butter flour wine vinegar sugar salt pepper