Beef with Carrot Vegetables

Soup greens with the meat in a large saucepan with boiling hot salted water form. Skim several times, then turn down the temperature and cook until tender, about 2 to 2 1/2 hours.

Sauté the onion in a little bit of butter(I). Add to meat about 30 min before end of cooking time.

Cook carrots with a pinch of sugar in boiling hot salted water in about 10 min. until crisp (keep carrot juice).

Heat butter (Ii), add flour, sweat lightly. Add a good quarter of a liter of carrot stock while stirring. Season to taste with crème fraîche, salt and freshly ground pepper.

Remove meat from bones, cut into slices, spread evenly on plates. Add carrots, pour sauce over and garnish with carrot greens.

Serve with soup potatoes cooked in the meat broth and sprinkled with finely chopped dill.

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