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
- 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.
- 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.
- Once the tomato puree has been mixed in, stir in all the remaining ingredients except the cream.
- 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.
- Before serving, reheat the Geschnetzeltes, taste for seasoning, adding more salt and pepper if necessary, and stir in the cream.
- Serve immediately with Spaetzli, buttered egg noodles, or mashed potatoes.