A delicious recipe with red wine!
Cut the meat into finger-thick strips 3-4 cm long. Preheat the oven to 75 °C and heat a plate. Peel the cucumbers and cut them in half lengthwise. Using a spoon, scrape out the seeds and glazed parts. Cut the cucumber halves diagonally into 4 mm thick slices. Peel and chop the onion.
Season the meat with salt, season with pepper and dust sparingly with flour. Fry in 3-4 portions in the very hot clarified butter on a large fire for about 1 minute. Drain, transfer to the preheated plate and place in the stove at 75 °C for about 45 min.
Add half of the butter to the frying pan. Sauté the onion in it on a low fire until light yellow. Sprinkle with paprika. Sauté briefly. Add the wine and the soup and cook in the open pan until half done.
In the meantime, in a second frying pan, saute the cucumbers in the remaining butter until just tender, without adding any liquid, with the lid closed. Season with salt and pepper. Stir the cream into the sauce and cook it until it thickens slightly.
Season with pepper, salt, meat extract, paprika and sugar.
Immediately before serving, bring the sauce to a hearty boil repeatedly. Remove from heat, add the meat, mix well and serve on the spot.
Method of preparation also suitable for: Chicken cubes (cut from the breast): Sauté and postg
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