Creamy Roast Beef

Preparation:

Preparation: In an oval saucepan, heat two tablespoons of oil with the butter and brown the finely sliced onion. Arrange the meat tied with a few turns of string, brown it well on high heat on all sides, add salt and pepper. Add the vinegar, cover and cook over low heat for about 2 hours, basting occasionally with a little hot water if the roast gets too dry. When the meat is cooked, remove it from the pan and let it rest for 10 minutes in the heat. Pour the cream into the remaining cooking juices, mix and thicken. Cut the roast into slices, serve covered with sauce. Accompanying wines: Valtellina Superiore Grumello DOC, Colli Del Trasimeno Rosso DOC, Copertino Rosso DOC.