Finely chop onions and garlic.

Heat a pot, add butter and rosemary, and sauté the onions until they are translucent and slightly browned – add salt and sugar along the way.

Add tomato paste, beef, and oil, and turn up the heat. Cook it well – the meat should be fried, not boiled

Add about 100 ml of red wine and stir well. The meat and onions that have stuck to the bottom of the pot should loosen and add a lot of flavor to the dish (this is called deglazing).

Let the wine simmer for a couple of minutes to allow the alcohol to evaporate.

Add broth, Worcestershire sauce, bay leaves, and a dash of pepper.

Let the dish simmer for 10 minutes.

Mix/shake flour and water together to make a thickening and thicken the meat sauce – experiment to find the right consistency! You may not need it all. If you prefer, you can make a mixture of cornstarch and water, in which case you will need much less cornstarch than flour, and it will be gluten-free.

Season the sauce with salt and pepper and add gravy browning for a lovely dark color.

Remove the rosemary and bay leaves from the sauce.

Chop parsley and sprinkle it on top of the millionbøf before serving.

Serve the millionbøf with a homemade mashed potato or root vegetable mash. Complement with something pickled, like pickled beets or pickled cucumbers.