Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Savory Majoranfleisch with sauce
Tender, spicy and full of flavor – this marjoram meat is slowly braised and unfolds its full aroma with fresh herbs and a hearty sauce!
Cooking time: 2 hours
Ingredients
| Ingredients (4 servings) | ||
|---|---|---|
| 800 | g | beef (preferably back or front loin - the part between the neck and the roast) |
| 300 | g | finely chopped onions |
| 4 | tablespoon(s) | lard or oil |
| 1 | dash | vinegar |
| 2 | tablespoon(s) | dried majoram |
| 150 | ml | beef stock to top up |
| 2 | tablespoon(s) | flour |
| 150 | g | sour cream |
| Salt | ||
| Black pepper | ||
| Marjoram, fresh | ||
Preparation
- Cut the beef into thick slices. Sauté the finely chopped onions in lard or oil until golden brown. Fry the meat briefly, then deglaze with vinegar. Season well with salt, pepper and dried marjoram. Top up with beef stock, cover and simmer for about 1 ½ hours.
- Mix the sour cream with the flour until smooth and stir into the sauce until the desired thick consistency is achieved.
- Garnish with fresh marjoram.
Wine tip
Pale golden yellow, silver reflections. Delicate notes of caramel and vanilla, yellow peach, inviting bouquet. Medium complexity, fine stone fruit, well-integrated acidity, some...
Southern Styria, Austria
Falstaff "Viennese cuisine"
40 top chefs present their best original recipes
Falstaff Verlags GmbH, 2024
39,90 Euro
