Candlewick on cream
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ingredients
1 kg beef tenderloin 1 pk onion 4 pk carrot 3 pk celery 1 pk parsley 2 pk bay leaf 250 ml cooking cream 1/2 KL salt, ground black pepper, pinch of ground red pepper vinegar oil
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A classic that nothing beats. Tender sirloin in cream the way we like it best.
1.
Wash and dry the meat well. Heat the oil in a large saucepan, sear the meat well on each side and then remove.
2.
Clean and dice the Vegetable Recipes. Add the chopped onion to the stock and fry until golden.
3.
Add the carrots, celery and parsley gradually. Next, add the bay leaf, ground red pepper, black pepper and salt.
4.
Put the browned meat back in the pot, cover with water, cover and let simmer. Add water as needed so that the meat is always covered.
5.
When the meat is tender, remove it. Remove the bay leaves from the pot and blend all the Vegetable Recipes.
6.
Make the gravy with the cream and season with salt and vinegar as needed. Enjoy.
