Viennese Hussar Pot

Name: Viennese Hussar Pot
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 600 g Beef (from the nut); 2 Onions; 300 ml dry red wine; 50 ml Red wine vinegar; 50 ml Cognac; 7-10 Tbsp pink peppercorns; 2 Bay leaves; 2-3 Cloves; 250 g Carrots; 150 g Shiitake mushrooms; 2 TABLESPOONS Oil; 1 heaped tbsp. flour; 1 TABLESPOON Tomato paste; 100 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Parsley

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

600 g Beef (from the nut)
2 Onions
300 ml dry red wine
50 ml Red wine vinegar
50 ml Cognac
7-10 Tbsp pink peppercorns
2 Bay leaves
2-3 Cloves
250 g Carrots
150 g Shiitake mushrooms
2 TABLESPOONS Oil
1 heaped tbsp. flour
1 TABLESPOON Tomato paste
100 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Parsley

Directions

1
Wash the meat, dab dry and cut into smaller cubes. For the marinade, peel onions and dice finely. Mix with red wine, vinegar, cognac, peppercorns, bay leaves and cloves. Pour over the meat. Cover and put in a cool place overnight. Then drain well, put the marinade aside. Peel, wash and chop the carrots. Rub mushrooms carefully with kitchen paper. Turn out mushroom stems as desired and chop them very finely. Score the lid crosswise. Heat oil. Brown the meat in it all around for about 10 minutes. Dust with flour. Stir in tomato paste and finely chopped mushroom stems. Deglaze with the marinade and 375 ml water. Cover and braise for about 45 minutes. Add carrots and mushrooms after 15 minutes. Refine with cream, season with salt and pepper. Serve garnished with parsley
2
Terrine: Wedgwood
3
Glass: Schott-Zwiesel