Braised beef slices, sauteed Brussels sprouts, potatoes

Last Updated on December 7, 2024

Slices of beef butt, sauteed in a pressure cooker on an onion base, served with sauteed Brussels sprouts with bacon and boiled potatoes.

Ingredients:

For the meat: 1 kg of beef butt 1 pc large onion fat (oil or lard) flour for thickening water pepper salt For the capers: 500 g Brussels sprouts

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100 g of English bacon 2 pcs garlic cloves 1 pk medium onion 1 tbsp smooth flour oil or lard water pepper salt Next attachment: boiled potato

Procedure:

Directly in a pressure cooker in lard or oil, let the diced onions brown. Season the sliced beef butt with salt and pepper, brown the onion and fat in the pot, once it has browned, cover with water, close the pot, simmer until tender (length depends on the type of pot!).

Remove the cooked meat, thicken the juice with a little flour whisked in a little cold water, season with salt and pepper to taste, boil for a while, then return the slices to the pot to reheat in the juice.

Divide the meat slices onto plates, pour the juice over them, serve, in this case, with the kale and boiled potatoes.

Preparation of Brussels sprouts:

Put Brussels sprouts into boiling salted water, cook until tender, i.e. 10-15 minutes. Then take them out and cool rapidly in ice water. Keep the broth from the cabbage for later use!

In the next pan or pot heat the fat, throw in the diced onion and strips of English bacon, dust with flour, sauté for a while, pour in the broth from the boiled cabbage, stir, simmer briefly.

At this stage add the drained kale, season with salt, pepper, crushed garlic, boil briefly, serve.

See also  Fried aubergine rounds

sauteed Brussels sprouts

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