Oksegryde with red wine

Ingredients for Oksegryde with red wine

Instructions for Oksegryde with red wine

To prepare the Oksegryde with red wine recipe, please follow these instructions:

Cut the meat into strips and cut the smoked bacon into cubes. Shallow and piled shallots. Peel carrots and celery and cut the carrots in coins and celery in cubes.

Melt the butter golden and grate the bacon cubes in it. Add the meat and onion and leave it brown. Mix the carrots and celery in and switch it. Pour red wine and season with garlic, bay leaf, thyme, salt and pepper. Add 1 strip of orange peel (use the potato peeler) and parsley roast and let the dish spin for 30-40 minutes, depending on the meat. Remove orange peel and parsley and smooth sauce easily.

Clean the mushrooms, grate them lightly, butter the forehead and mix them in the dish. Add if necessary. A little cream or cream fraiche.

Serve the dish with coarse bread, flutes, loose rice, small asparagus potatoes or mashed potatoes. Bread slices roasted in oil and freshly squeezed garlic are also good accessories.