Rinse the meat, dab it dry, cut it into 5-6 cm pieces, peel the onions, melt the butter or light butter, brown the meat in it, add the onions, garlic and kitchen herbs and let them steam.
Add the flour and the red wine, stir, fill everything into the watered roman pot, close it with the lid, put it into the cold oven and sprinkle the cooked beef with cress.
Electric oven 200-225° Celsius, gas: 4-5, 2-2 a quarter hours.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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