Sauerbraten mit Kartoffelbrei

Method

1. In a large pot, brown the beef on all sides and set aside.
2. Sauté onion, carrots, and celery, then add wine, broth, and mustard.
3. Return beef to the pot, cover, and simmer for 2 hours.
4. Mash potatoes with butter, milk, and salt, and serve.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.