Mein Haus, meine Straße, mein Blob

Jul 14, 2019



  • 1kg roast beef, cubed
  • .3l red wine or red grape juice
  • .3l beef stock
  • 6 large onions
  • 6 red bell peppers
  • 2 tablespoon tomato purée
  • 1 tablespoon dijon mustard
  • salt
  • black pepper
  • rose pepper
  • sweet paprika
  • smoked paprika
  • 1 bay leaf
  • clarified butter


Cut the beef into cube, salt generously, cover and set aside for about 20 minutes. Meanwhile, cut onions into stripes and sauté in clarified butter until starting to brown. Preheat a pan, add clarified butter and in batches brown the beef from all sides, deglazing inbetween with red wine. Add browned beef to the onions and season with black and red pepper. Once all beef is browned, add bay leaf, stock, paprika, tomato purée and mustard. Once boiling, add bell peppers. Reduce heat to a simmer for about two hours. If desired, thicken with some corn starch.