1 kg Braising beef
100 g button mushrooms
50 cl Red wine
20 g Butter
1Beef bouillon cube
1.5 tsp. tablespoons maple syrup
1.5 tsp. Soup Tomato concentrate
1 tsp. Soup Cream
Cut the meat into pieces. Peel the onion and chop it. Peel the carrots and cut them into rings. Clean the mushrooms and slice them. Cut the tomato into pieces. Mix the flavored with 50 cl of water.
In a casserole dish, melt the butter. Brown the meat pieces. Add the onions, mushrooms, and carrots. Add salt and pepper.
Add the tomato and therefore the tomato puree, mix. Pour the syrup, mix. Moisten with wine and broth, add the bouquet garni. Mix well.
Let the sauce reduce for a few minutes. Add the crème fraîche and blend. Serve hot.
Tip: you’ll also add a couple of baby onions to the casserole dish.