700 grams of high back beef, cut into large chunks
3 dl whipped cream
1 box of fresh cream
50 grams of gorgonzola
1 large chopped onion
400 grams of root vegetables in small cubes
3 minced garlic cloves
3 dl sliced mushrooms
2 tablespoons of tomato puree
1-2 tablespoons oil for frying
2 dl of red wine
Salt and pepper
Aftertaste of bay leaves and dried herbs
Season with pepper and brown the meat over high heat.
Transfer to a large saucepan, the meat does not need to be cooked through.
Add the tomato puree and optionally the dried herbs.
Sauté the onion and place it in the pot. Sauté the root vegetables for a few minutes. Garnish the box with fresh cream. Bring to a boil and pour everything into the pan.
Brown the mushrooms over low heat with the garlic and pour into the pan.
Boil the pan with the red wine and pour into the pot.
Pour the whipped cream into the saucepan and simmer over low heat.
Put the pot in the oven. If you’re having a bad time, set the temperature to 150 degrees and the pot is ready in just over an hour. If you have a lot of time, set the oven to 100 degrees and wait 4 hours, then the meat will be “velvet butter”.
Add the fresh herbs, salt and pepper to taste.
If you want the pot to be a little hotter, add a chili pepper or two.
Two deciliters of beans make the stew even richer on the palate.
If you have collected mushrooms yourself, then of course you will use them.
To such a rustic dish corresponds a Rhône wine, whether it is a good Côtes du Rhône village or a Crozes Hermitage. A good alternative is a Piedmont wine made from Nebbiolo, Langhe or Monferrato grapes.