Beef with Tomato

A type of goulash - fragrant meat in a thick sauce with small, slightly stewed tomatoes.

Ingredients

• 900 g beef for braising
• 1 large onion
• 2 cloves of garlic
• 4 sun-dried tomatoes
• 10 cherry tomatoes
• 2 tbsp. l. flour
• ½ tsp salt
• ¼ l black pepper
• ½ tsp mustard powder (I took 1 teaspoon of mustard)
• 1 tsp provencal herbs
• a pinch of nutmeg
• 2 tbsp. l. with a slide of tomato paste
• 6 tbsp. meat broth (warm)
• fresh basil

Directions

1. Cut the onion into half rings and squeeze out the garlic. Cut off excess fat from the meat (or whatever you prefer).
2. In a small bowl, combine flour with mustard powder, pepper, salt and a pinch of nutmeg. Cut the meat into 3 × 3 cm pieces, wipe dry with a paper towel, roll in flour. Cut the sun-dried tomatoes into thin strips.
3. Heat a saucepan with a little oil, fry the beef in small batches. Fry the beef well on all sides, without cluttering the stewpan with several rows, so that the meat is properly sealed. Add a little oil and sauté the onion for a minute, add the garlic and fry for a minute. Add the beef to the onion.
4. Add sun-dried tomatoes, provencal herbs, hot broth and tomato paste. Add bay leaves. Bring the mixture to a boil, simmer over low heat for 2.5 hours. Remove the bay leaf, season the sauce with salt and pepper. Simmer for another 15 to 30 minutes over low heat.
5. Garnish with basil leaves. Serve with pasta, rice or potatoes.