← All recipes

🍲 Tender Beef with Three Colorful Vegetable Sauces

656 kcal · 30 min · 4 servings

Ingredients

• 1 kg soup meat
• 2 carrots
• 1 stalk leek
• 2 parsley roots
• 1 bunch thyme
• salt
• 1 tsp peppercorns
• 2 bay leaves
• 1 tsp juniper berries
• 2 cloves
• 400 g butternut squash (peeled and seeded)
• 1 shallot
• 2 tbsp butter
• 1 tsp paprika powder
• curry powder
• salt
• cayenne pepper
• 2 shallots
• 200 g celery
• 100 g spinach (frozen)
• 1 tbsp butter
• 100 ml whipping cream
• 1 tbsp crème fraîche
• salt
• nutmeg

Instructions

1. 1. Peel the carrots, clean the leek, and wash it. Peel the parsley root. Cut all the vegetables into large chunks.
2. 2. Place the beef, the prepared vegetables, the spices, and the thyme into a pot with boiling water.
3. 3. Reduce the heat to low. Let the soup simmer gently for about 2 hours until the meat is tender.
4. 4. Grate the pumpkin coarsely using a vegetable grater.
5. 5. Slowly sweat the pumpkin in hot butter for about 10 minutes until it is cooked but still has a bite.
6. 6. Season the pumpkin vegetables with salt, paprika powder, curry, and cayenne pepper.
7. 7. Peel the shallots and the celery and dice them finely.
8. 8. Sweat the shallots and celery in hot butter.
9. 9. Take 200 milliliters of the meat broth from the pot and pour it over the vegetables.
10. 10. Add the cream and let the sauce simmer slightly for about 10 minutes.
11. 11. Add the thawed and well-squeezed spinach.
12. 12. Puree the sauce until smooth.
13. 13. Stir the Creme Fraîche into the sauce.
14. 14. Finally, season the spinach sauce with salt and nutmeg.
15. 15. Slice the cooked beef into thin slices.
16. 16. Spoon the spinach sauce onto the plates.
17. 17. Place the beef slices on top of the sauce.
18. 18. Add the seasoned pumpkin vegetables as a side and serve the dish.

Nutrition per serving

• kcal: 656
• Protein: 56 g · Fett/Fat: 41 g · Carbs: 16 g