Rinderschmorbraten (stewed-roast beef)

Preparation steps

• REQUIRED: 800 GR. beef (from the leg and in one fine piece, not thin), 1 bunch of greens for soup, 1 small red onion, 2 large spoons of concentrated tomato, 2 small spoons of sugar, 200 ml of red dry wine (you can then add as much water with ), 350ml.vegetable soups (soup cube), 1 bay leaf, 100ml. cooking cream, 1-2 tbsp. thickener for sauce, oil, salt, pepper PREPARATION: wash the meat, dry, salt and pepper. Cut the greens for the soup into smaller pieces, cut the onion into 4 parts. Heat the oil in a large baking pan and fry the meat well on all sides to close the pores and to get a well-baked color and then take it out to another dish, add all the chopped vegetables and onions to the oven where the meat was fried, fry a little and then add the concentrated tomatoes, stir the sugar a little more together. Then pour the wine and cube soup, add the bay leaf sheet and beat the meat in this mixture. Cover and bake in a preheated oven at 175 degrees for about 1.5 hours. Then take out the meat and put it on a cutting board, strain everything from the oven and mash the vegetables through a brush, put it on the stove and thicken in 1-2 cases. thickeners for the sauce, add the cooking cream and, if necessary, add the and pepper. Cut the meat into the snicle and return to the sauce.