A delicious stew with cream sauce tastes extra good when the weather is rough. If you can get your hands on chanterelles, you can replace the mushrooms in the recipe with it. This recipe is suitable for 4 people.
800 g beef (eg beef)
3 finely chopped onions
1 pk aromasopp
1 pk mushroom
2 cloves finely chopped garlic
1/2 fl. white wine
2 bay leaves
2 tsp thyme
4 tbsp beef stock
2 tsp rosemary
2 teaspoons freshly ground pepper
10 potatoes
4 carrots
1 bunch parsley
3/4 ltr cream
Start by browning cubes of beef (e.g. round beef). Add the onion and brown further for a few minutes, before adding the mushrooms in slices and letting it brown along with the meat and onion. Add garlic, white wine, bay leaves, thyme, rosemary and pepper and let it boil in to half the amount of liquid. Add diced potatoes, carrots and finely chopped leaf parsley and stir in beef funds and cream. Simmer for about 1 hour, before seasoning with salt and pepper. Feel free to serve the stew with good bread.
You will find more exciting and tasty casseroles HERE.
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