Roast beef with cream sauce
Instructions
In a saucepan, heat 2 tablespoons of olive oval oil with the butter and let Cook the finely sliced onion.
Lay the meat with a few turns of twine, Brown well sprightly focus on all sides, add salt and pepper.
Add the vinegar, cover and cook over low heat for 2 hours, basting occasionally with a little warm water if the roast dry too.
When the meat is cooked, remove from pan and let rest for 10 minutes to warm.
On the bottom left cooking pour the cream, stir and let thicken.
Cut the roast into slices, serve covered with sauce.
Accompanying wines: Valtellina Superiore Grumello, Colli Del Trasimeno DOC Rosso DOC, Copertino Rosso DOC.
