German meat sauce
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German meat sauce is made quickly from beef strips. Despite its speed, there’s plenty of character in a dish simmered in red wine. It is at its best when served with spätzle, or German pasta.
Ingredients for four
600g beef tenderloin 1 tbsp olive oil 1 tbsp wheat flour 2 tbsp tomato puree 3 dl red wine (preferably with a spicy sauce)1 bouillon cube 1 teaspoon black pepper 1/2 teaspoon salt 1 teaspoon sugar 1 teaspoon thyme 1 tablespoon butter
Soak in a barrel & pour the wine into a bowl. Fry the meat with a little butter on the surface with a fair amount of oil. Mince the meat and squeeze the tomato paste over the surface. Stir well, pour the wine into the tureen and season.
We put the sauce under the lid and let it bubble slowly for half an hour. Stir well.
Mix the meat sauce and check the consistency. The texture should be relatively thick. If it is too thin, continue simmering. Otherwise, mix butter into the dish to give it a shine and serve.
Central Europe Meat dishes Beef Germany
