Beef in Cream Sauce

1. 1 Stewing beefpack 600 g ≈ $11.47 180 g
2. 2 Onions≈ $1.60 per kg 40 g
3. 3 Carrots≈ $1.50 per kg 40 g
4. 4 Cream 20%pack 500 ml ≈ $3.00 80 ml
5. 5 Wheat flour 15 g
6. 6 Dillpack 50 g ≈ $1.80 5 g
7. 7 Parsleypack 50 g ≈ $1.50 5 g
8. 8 Ground black pepper 1 g
9. 9 Salt 2 g
10. 10 Sunflower oil 10 ml

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

Method

1. Pat the beef dry with a towel and cut into 2–3 cm chunks. Slice the onion² into half-rings and grate the carrot³ coarsely.

2. Heat the oil in a skillet or saucepan over high heat and sear the beef for 5–6 minutes until deeply browned.

3. Add the onion² and carrot³, cooking for 3 minutes. Pour in 150 ml of hot water, season with salt and pepper, cover, and simmer on low heat for 50 minutes until the beef is fork-tender.

4. Mix the flour with the cream⁴ until smooth, pour into the pan with the beef, stir, and simmer for another 8–10 minutes until the sauce thickens.

5. Stir in chopped parsley⁷ and dill⁶, turn off the heat, and let sit covered for 5 minutes.