Beef with Prunes and Walnuts, Baked in the Oven

1. 1 Stewing beefpack 600 g ≈ $11.47 150 g
2. 2 Prunespack 200 g ≈ $3.50 30 g
3. 3 Walnutspack 150 g ≈ $4.00 20 g
4. 4 Garlic≈ $10.00 per kg 5 g
5. 5 Hard cheesepack 200 g ≈ $2.70 20 g
6. 6 Dry red winepack 750 ml ≈ $9.00 30 ml
7. 7 Sour cream 15%pack 300 g ≈ $1.60 20 g
8. 8 Salt 2 g
9. 9 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Slice the beef across the grain into 1–1.5 cm thick cutlets and pound both sides. Preheat the oven to 350°F (180°C).

2. Place the beef on a baking tray, season with salt and pepper, and pour in red wine.

3. Cover the tray with foil and bake for 40 minutes.

4. Slice the prunes² into thin strips, finely chop the garlic⁴ and walnuts³, and mix with sour⁷ cream.

5. Remove the foil, spread the mixture over the beef, sprinkle with grated cheese, and bake for another 15 minutes at 400°F (200°C) until the cheese browns and the meat is tender.

In short

• In the planner this dish is cooked for two days: reheat on day two.