If it fragrances from the kitchen on Sunday and the roast braised for hours in the oven, then this is often the beginning of a very special meal. The Mühlhausen roast roast is a real festival dish: tender braised meat, seared, then gently in a spicy sauce with bacon, lots of root vegetables, tomato paste and red wine.
The secret lies in the small details: the meat is seasoned vigorously with salt, pepper, garlic and marjoram, then fried all around in hot fat and poured over again and again with the aromatic roast juice. The sauce gets a wonderfully hearty note through onions, celery, carrot and the addition of tomato paste, while the red wine ensures depth and elegance. The special thing: Shortly before serving, fresh salad cucumber is added, which brings a fine freshness kick into the dark, creamy sauce.
Of course, homemade Thuringian dumplings or potatoes go well with this – and if you like, you serve a colorful salad. Perfect for everyone who likes it hearty, aromatic and down -to -earth!
Ingredients
- 1000 g of gear meat
- 75 g bacon
- 4 tablespoons of oil
- 4 onions
- 1/4 tuber celery
- 1 carrot
- 1 salad cucumber
- 3 tablespoons of tomato paste
- 1/4 liter broth (also from brewing powder or paste)
- 0.2 i red wine
- 1 1/2 tablespoon of flour
- Salt
- pepper
- Garlic salt
- marjoram
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preparation
- Season the beef pattern with salt, pepper, garlic or garlic salt vigorously and fry in a mixture of roughly exhausted bacon cubes and hot oil from all sides (always pour in with the fried fat and the forming juice), then remove from the pan and warm up for the time being.
- In the fried fat coarse cube of onion, carrot and celery, season with a little majoran, add the tomato paste, let everything sweat a little, dust with flour, fill up with red wine, add some broth and bring to the boil.
- Put the meat back to the vegetable base and cover it covered in the tube.
- When it is almost even, mix in small cubes of the slice of salad cucumber and serve with Thuringian dumplings.
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