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Beef shoulder in cream sauce

Shoulder that simmers itself tender in an hour and a half, and a sauce that makes itself along the way.

115 minutes in total — 15 minutes of preparation and 100 minutes on the hob or in the oven. Written for 4 servings.

gluten-free

How to make it

1. Cut the shoulder into large dice, and cut the onions into wedges.
2. Brown the meat in the butter in a pot for 6-8 minutes, until it has colour all round.
3. Add the onions and sweat them along for 3-4 minutes.
4. Pour in the broth, put on the lid and let it simmer for 80-90 minutes, until the meat falls apart.
5. Pour in the cream and let the sauce reduce for 10-12 minutes.
6. Season the sauce with salt and pepper and serve the meat in it.

Why it is easy

• One pan or pot — and so one thing to wash up
• Everyday food most people say yes to

Nutrition per serving

Calculated from the ingredients using figures from Frida (the National Food Institute at the Technical University of Denmark), by the same code the app uses. The calories are rounded to the nearest ten, because home cooking lands within about ±30 % — a number with more digits would promise a precision it does not have. No judgement is attached to these figures, and none is coming.

Other dinners

• Bacon and sweet potatoes in the oven — 50 min
• Baked chicken with spinach and cream — 45 min
• Baked potatoes with prawns and crème fraîche — 65 min
• Baked salmon with dill and cream — 30 min

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