Grandma’s Beef Cutlet

First, peel the carrot and celeriac, cut into very small cubes.

Clean the leek, cut out the dark green parts of the leaves, cut in half lengthwise, rinse well, then cut into narrow rings.

Peel and finely chop the onion and garlic.

Season the beef cutlets on both sides with salt, paprika and pepper. Heat oil in a roasting pan and brown the meat in portions. Remove.

Meanwhile, dip the tomatoes briefly in boiling water, rinse and peel. Then cut into small cubes, removing the seeds.

Stir-fry leek, carrot, celeriac, garlic and onion in the drippings. Add tomato paste and sauté briefly.

Deglaze with soup and red wine. Put the meat back into the frying pan. Add rosemary sprig and bay leaf. Let everything steam for an hour with the lid closed on a low fire.

After a good hour of cooking, add the diced tomatoes to the meat and simmer everything together for another 1 to 1 1/4 hours, until the meat is very soft. Season with pepper and salt.

Remove the beef cutlets from the roaster and puree the sauce (through a sieve or with a blender).

Arrange the cutlets with the sauce and serve.

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