Yummy junetina :)
Beef steaks in a fine sauce with prunes ... lick your fingers!
Preparation steps
- Beat the beef steaks with a meat mallet, then fry them on both sides in butter. Remove the steaks and add the olive oil to the butter.
- Fry the finely chopped bacon in the fat from the roast for a short time just to let it smell, then add the finely chopped onion and simmer until glazed.
- Add chopped garlic, carrots, parsley root and celery to the onion and simmer.
- Peel a squash, grate it and add it to the vegetable bowl. I used cherry tomatoes, but you can also put a small can of peeled tomatoes.
- When the vegetables soften, chop them with a stick mixer and return the roasted beef steaks to the sauce.
- Cut prunes into smaller pieces, then add them to the sauce together with the cloves and pour 1 dl of red wine over them.
- Cook until the steaks are completely softened, basting with the stock and the remaining wine. If your sauce is too thin, you can thicken it with a teaspoon of the density mixed in the stock.
- Finally, season with cinnamon, nutmeg, salt and pepper as desired and mix once more with a stick mixer, but after you have taken out the steaks :)
Serving
Serve with gnocchi, mashed potatoes or pasta.
