Ingredients

1 kg beef (whole tenderloin or eye fillet)

40 g bacon, cut in sticks

salt

5 tablespoons oil

70 g celery, chopped

80 g carrot, chopped

50 g parsley root, chopped

60 g onion, sliced

allspice

bay leaf

thyme

ground pepper

lemon, sliced

1 tablespoon Vegeta Gourmet Stock Powder

2-3 tablespoons vinegar

20 g butter

1-2 teaspoons sugar

1 tablespoon flour

200 ml sour cream

Preparation For this recipe you only need imagination!

Medium complexity 6 Persons 75 min

• 1 Prick the beef with the bacon sticks. Then salt it and cook in hot oil, to be well done. Ensure that you turn the fillet, so all sides cook equally.
• 2 Add in the vegetables and onion and cook for another minute or so.
• 3 Then add in the allspice, bay leaf, thyme, ground pepper, 2 lemon slices and Vegeta Gourmet Stock Powder.
• 4 Stew covered, every so often adding a small amount of water.
• 5 While stewing, turn the fillet over and add in the vinegar.
• 6 Once the meat softens, remove from the heat and leave aside covered.
• 7 Scoop out the vegetables and blend into a thick mixture.
• 8 In hot butter, lightly caramelise the sugar then add in the vegetable puree.
• 9 Dissolve the flour in about 50 ml of water, add into the vegetables and stir through. This will become the sauce.
• 10 To thin the sauce, just add in a little water and sour cream.