John Myers
Paul’s Roast: Roast Beef with Mashed Potatoes and Celery and Morel Sauce
The perfect paul’s roast: roast beef with mashed potatoes and celery and morel sauce recipe with a picture and simple step-by-step instructions.
- 1 kg Roast beef
- 6 piece Shallots
- 4 Toes Garlic
- 400 ml Vegetable stock
- 300 ml White wine
- 3 piece Bay leaves
- 8 piece Dried morels
- 4 Stalk Rosemary
- Butter or starch
- 350 g Potatoes
- 350 g Celery
- 150 ml Milk
- 100 ml Cream
- Black pepper
- Sea-Salt
- Preheat the oven to 160 degrees. Sear the roast on all sides in a roasting pan. Peel and quarter shallots and fry together with the peeled and halved garlic for another minute.
- Deglaze with the white wine, add vegetable stock, rosemary stalks, bay leaves and chopped morels and let simmer in the oven for about an hour. Pour some of the stock over the roast from time to time while it is braising.
- In the meantime, peel the potatoes and celery and cut into 2 cm cubes, put in a saucepan and cook in a little salted water until soft. Then pour off the water and pour the milk, cream and butter over it and mash to a creamy paste with a pounder. Season to taste with salt and pepper. Keep warm for a short time.
- Take the roast out of the oven and remove the rosemary stalks and bay leaves from the stock. Put the rest of the stock in a saucepan, use the hand blender to make a homogeneous sauce and thicken with a little starch or cold butter. Season with salt and pepper. Cut the roast into slices and serve in portions with the mash and the morel sauce. Good Appetite!
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