Cherry sauce recipe

Last Updated on April 9, 2024

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Combine

5 servings 1 kg of beef about 100 g must slo about 1 tbsp oil salt 500 g cherries, pitted, about 400-250 ml of cream cream plain flour Dá le to taste cinnamon white wine – sweeter cloves lemon peel juice of a lemon

Procedure

1 Salt the beef (it can be the loin or the front) and fry it on all sides in melted butter and oil. Then cover with water, drain and cook until tender. 2 The flavour of the sauce is very individual and depends not only on the taste of the cook but also on the sweetness and ripeness of the cherries. 4 Add the cherries to the stock and, if they are very ripe, sweet and aromatic, cook them just briefly to cover, add the cream mixed with plain flour to thicken the sauce, cook and that’s it.