Beef flap

• 100% Beef

Ingredients:

• Beef steaks (approx. 1-1.5 kg)
• 1 large onion
• 500 ml beef stock
• 500 ml red wine (optional)
• 2 tablespoons tomato puree
• Salt and pepper to taste
• Olive oil or butter for frying

Preparation:

1. Seasoning and searing:

Season the beef with salt and pepper. Heat a heavy-bottomed frying pan over medium heat and add a dash of olive oil or a knob of butter. Sear the beef on both sides until nicely browned. Remove from the pan and set aside.

2. Sauté vegetables:

Cut the onion, in large pieces with skin. Put the onion in the same pan and add the tomato puree and stir well.

3. Extinguishing:

Add the red wine (if using) and let it reduce for a few minutes to evaporate the alcohol. Then add the beef stock.

4. Stewing and slow cooking:

Return the beef to the pan. Bring to a boil, then turn the heat down and let the pan simmer gently with the lid tilted on the pan.

Let the beef steaks simmer for 2 to 3 minutes until the meat is buttery soft and falls apart easily. Check occasionally if there is enough moisture in the pan, add some extra stock or water if necessary.

5. Serving:

Remove the beef from the pan and let the sauce reduce a bit more if desired. Serve the beef with the sauce and possibly with mashed potatoes or vegetables of your choice.