Steak in apple sauce

Preparation steps

• It would be best to marinate the meat the day before: add salt and pepper to the steak, sauté a little and coat each with a little mustard. It can also be pork steak, but the best would be boar). Put in a freezer bag and rub them well, wrap the bag around the meat so that there is no air and leave in the refrigerator overnight to absorb all the spices. If there is no time to marinate the day earlier, leave the meat to stand for at least 1 h.
• Melt the butter in a suitable pan, add a little lard or oil (to prevent the butter from burning). Place the steak on the fat and fry on both sides until nicely browned. Place the fried ones on a plate.
• While the steak is frying, cut the red onion into thin crescents. Finely chop the garlic. Peel the apple and cut it into cubes. If you are sure it is not sprayed, it can be sliced ​​with bark.
• If there is not enough fat after frying the meat, add another tablespoon of fat and put the red onion to fry. Stir and scrape off the fine brown that has stuck to the meat at the bottom of the pan. Add the garlic and fry for a few more minutes. Add the apples, cover with wine. Cook for a few minutes for the wine to evaporate. Add half a beef cube, bay leaf and a teaspoon of turmeric, return the steak, pour in the water, cover and cook on low heat for about 1 hour.
• Remove the steak again. Put the vegetables in a blender and chop (or do it with a stick mixer). Immediately put the sour cream to finely chop and no lumps. Return the sauce to the pan, try the taste of the sauce and if necessary add salt, arrange the steak and cook briefly (2 - 3 minutes) .The sauce is thick enough and without the addition of flour or density.
• Serve with mashed potatoes, gnocchi, rice, pasta ...