From my home town St. Gallen, located on the eastern part of Switzerland, south from Germany, west from Austria. This recipe is from my St.Galler long time friend Ursula. Some German friends think that Voressen is like an appetizer (Vor=before essen=meal), it is not. This is a main dish. Voressen is a stew or ragout. It is from beef, cut in cubes with different dry herbs. Attention, this sauce does not have cream. Many Swiss add cream to the sauce at the end. This does not have, if you do add cream, the sauce does not taste as good for some reason. If I would own a restaurant, I am confident, this meal would do very well. Although it is not an expensive cut from meat, the sauce makes it a beautiful national Swiss meal. En Guete Miteinander!
500g beef chuck meat
paprika powder, just a little
tomato puré, just a little
For the soup: little leek, celery, carrot.
1. brown meat in oil, then sprinkle with flour. remove.
2. add leek, celery, carrot, onion, garlic and brown.
3. add water, enough that cover meat.
4. add all ingredients, bring water to boil. Once boiled, reduce heat to low and cook for about 45 minutes or until meat is soft.
|Step 3 and 4|
|Step 4, you may add corn starch to make the sauce more solid|
|You must try this sauce.|
Preparation time: 15 minutes.
Cooking time: 50 minutes.
Tip: You always serve this with mashed potatoes. You may add with green beans or any other vegetable you like.
En Guete ♪