Products:
- 1 piece. beef tail (about 1 kg.)
- 250 g of mushrooms
- 200 ml. Traminer wine
- 4-5 tbsp. beef tallow
- 2 carrots
- about 800 ml. broth from boiling the tail
- 1-2 tbsp. flour
- 2-3 cloves of garlic
- pepper
- salt
Preparation:
- The tail is cut into pieces, washed and boiled with water in a pressure cooker.
- The mushrooms are washed and cut into slices, the carrots are scraped and cut into julienne, the garlic cloves are peeled and left whole.
- Heat olive oil in a saucepan and add the vegetables. Cook until tender, while remaining in fat, stirring occasionally. Add the flour, stir and fry for a few minutes on medium heat.
- Pour in the wine, stir and let it boil until the liquid is reduced by half.
- The dish is diluted with the broth, salted, sprinkled with black pepper and allowed to boil until the desired thickness.
*Depending on the desired thickness of the dish, the amounts of flour and broth may change.
