Ham with Red Wine Sauce

Chop the onion or shallots and sauté in the butter (1) until soft. Extinguish with red wine and soup, add bay leaf spice and cook a little bit at high fire. Season to taste with salt, pepper and spices. Add mustard and tomato puree, mix well.

Knead a little flour with the butter (2) and stir into the sauce with a whisk. Remove bay leaf seasoning and stir on low heat until creamy. Refine with the cream and season again.

Arrange the briefly warmed ham slices on preheated plates, spread the sauce evenly over them, sprinkle with parsley.

Serve with mashed potatoes or long-grain rice.

Tip: Stock up on high-quality spices – it pays off!

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