Meat with Apples

Ingredients

• 600 gBeef
• 600 gApple
• 40 gCurrants
• 30 gButter
• 150 mlWhite wine
• 150 mlBroth
• 5 gSalt
• 1 gPepper

Instructions

1. 1

   Preparation

   • Peel, core and quarter the apples (about 600 g total).
   • Slice the meat thinly if not already sliced (about 600 g).
   • Soak currants briefly in warm water (optional, about 5 minutes), then drain.
2. 2

   Braising

   • Melt butter (30 g) in a wide pot over medium heat.
   • Add the apple quarters and braise for 5–8 minutes until slightly tender and colored.
   • Add the currants, deglaze with white wine (150 ml) and add beef broth (150 ml) — not too much liquid; the sauce should be reduced to a short, glossy consistency.
   • Place the sliced meat over the apples, season with salt (5 g) and pepper, and let simmer gently for 6–8 minutes, occasionally shaking the pot.
   • Finally increase heat briefly and reduce the liquid until the sauce is glossy and slightly thickened.
3. 3

   Plating

   • Arrange meat and apple quarters on warm plates and spoon the glossy sauce over them.
   • Finish with freshly ground pepper and serve immediately.