75 g
carrots
75 g
knob celery
50 g
leek
25 g
Bündnerfleisch/Viande des Grisons (cured beef)
1
shallots
125 ml
white wine
250 ml
beef broth
1 twig
thyme
1/2 tbs
crème fraîche
salt, pepper
150 g
carrots
150 g
knob celery
100 g
leek
50 g
Bündnerfleisch/Viande des Grisons (cured beef)
2
shallots
250 ml
white wine
500 ml
beef broth
2 twigs
thyme
1 tbs
crème fraîche
salt, pepper