Roast with Red Wine and Sour Cream Sauce

You don't have to use expensive products to prepare a rich-tasting dish. Inexpensive parts of the carcass are suitable for stewing: they contain collagen and fat, which, when stewed slowly, make the meat soft, tender and aromatic.

Ingredients

• 700 g braised beef (neck, shoulder)
• 400 g tomato slices canned in their own juice
• 300 g small potatoes
• 2 medium carrots
• 1 medium onion
• 4 cloves of garlic
• 500 ml chicken or beef broth
• 300 ml dry red wine
• 1/2 cup flour
• 1/2 tbsp. l. Worcester sauce
• zest of half an orange
• 2 bay leaves
• 4 sprigs thyme
• olive oil
• salt, freshly ground black pepper
• glass of sour cream
• 1 tbsp. l. horseradish
• zest of half a lemon
• 1 tbsp. l. lemon juice
• 3 stalks of chives or 1 stalk of green onions
• 3 sprigs of parsley
• salt, freshly ground black pepper

Directions

1. Preheat oven to 150 ° C. Cut the meat into large cubes. Mix in a bowl for 1/2 tsp. salt, 1/4 tsp. black pepper and flour. Add the beef and stir well so that all the pieces are evenly covered with flour. Shake off excess flour.
2. Peel the onions and garlic. Cut the onion into 4 parts, cut the garlic into thin slices. Heat oil in a large ovenproof dish over high heat. Add the beef and cook, without stirring, until the meat is well browned on one side, about 6 minutes. Then stir and cook for another 3 minutes.
3. Pour the wine into a saucepan and scrape off any meat juices that have been fried to the bottom of the saucepan with a spatula.
4. Add Worcestershire sauce, garlic, onion, finely grated orange zest, bay leaf, thyme, tomatoes, and broth. Bring to a boil, cover and transfer the pan to the oven.
5. Peel the potatoes and carrots, cut the potatoes in half, cut the carrots into large washers. After about 1 hour, add the potatoes and carrots to the pot. Continue cooking the stew for about 1.5 hours - the meat should pierce easily with a fork.
6. Chop green onions and parsley, grate lemon zest on a fine grater. Combine sour cream, horseradish, lemon zest and juice, green onions and parsley in a small bowl. Season with salt and pepper. When the stew is done, remove the pan from the oven and remove the bay leaves and thyme. Season to taste with salt and pepper. Serve immediately with a spoonful of sour cream sauce in each bowl of stew.