This is a version of this dish that I recently enjoyed for lunch at Restaurant Aeschenbach, one of Basel’s oldest and most traditional restaurants. Makes 4 servings

1 1/2 pounds beef chuck, cut into thin strips and shredded across the grain

Salt and pepper

2 tablespoons vegetable oil

1 medium onion, about 5 ounces, peeled and finely chopped

1 clove garlic, peeled and finely chopped

2 tablespoons all-purpose flour

2 tablespoons tomato puree

2 cups dark beer

Salt to taste

1 teaspoon sweet paprika

1/2 teaspoon freshly ground black pepper

1 cup beef stock or water

1/2 cup heavy cream for finishing

  1. Season the shredded meat and color it in the hot oil in batches to avoid crowding it in the pan or it will steam rather then sear.
  2. Once all the meat has been seared, add the onion to the pan (you might need a dash more oil) and let it color on gentle heat. Add the garlic, stir it in, then stir in the flour followed by the tomato puree.
  3. Once the tomato puree has been mixed in, stir in all the remaining ingredients except the cream.
  4. Bring to a boil, stirring carefully to avoid having the flour lump, then lower to a simmer, cover the pan, and let the meat cook until tender, about 45 minutes to an hour.
  5. Before serving, reheat the Geschnetzeltes, taste for seasoning, adding more salt and pepper if necessary, and stir in the cream.
  6. Serve immediately with Spaetzli, buttered egg noodles, or mashed potatoes.