Sliced roast with onions and new patatoes

The ideal companion: Ulrico

Shopping for meat is a veritable ceremony in Tuscany, where this foodstuff is treated with an appreciation and respect for the product that has long disappeared from many places. A good piece of meat is a phenomenon to be celebrated and one that, with the right wine – such as our Ulrico – truly comes into its own.


Ingredients for 6 people

900 g entrecote
6 onions
800 g new small potatoes
1/8 l red wine (Ulrico)
1 garlic clove
2 tbsp flour
1/4 l gravy or meat stock
bay leaf
seed oil
salt, pepper



Wash the potatoes, cut them up and steam until they are firm to the bite. Fry in a little olive oil and butter before serving. Cut the onions into fine strips and brown them well in olive oil. Add the garlic clove and bay leaf and souse with the red wine, let the wine evaporate, pour in the gravy and reduce briefly.

Cut the meat into 150 g slices, tenderise, dust with flour and sear on both sides in a pan with oil. Souse with red wine and pour the onion sauce over. Serve with the potatoes.

Tip: if you are hosting more than 6 people, the entrecote can also be prepared as a whole item, cooking for around 30 minutes per kilo of meat at 180°C in a fan oven.

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