Hungarian Vadas

Ingredients for 5 servings:

• 800 g minute steak(s) of beef
• 1 onion(s), finely chopped
• 1 clove(s) garlic
• 2 bay leaves
• 4 carrots, sliced
• 2 parsley roots, sliced
• n. B. water
• 200 ml soy yogurt (yogurt alternative)
• salt and pepper
• 1 tsp mustard
• 1 tsp sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Pot roast with sauce – gluten-free, dairy-free, egg-free

First, score the edges of the steaks so they don’t curl upwards when searing. Season with salt and pepper, then fry in hot oil in a pan. Remove when cooked and place on a plate. Add the chopped onion to the frying fat and fry briefly, then add the carrot and parsley root slices and fry. Pour in enough water to cover the vegetables. Add the bay leaves, garlic clove, and meat, and braise everything for about 40-60 minutes. Then remove the bay leaves and meat and puree the contents of the pan. Season with salt and pepper, then add 1 teaspoon of mustard, a little sugar, and soy yogurt. In Hungary, this is traditionally served with either potato dumplings or bread dumplings (which we are not allowed to eat). In Germany, I always use ready-made potato dumpling mix, which is gluten-free. Note: Instead of soy yogurt, you usually use about 200 ml of crème fraîche mixed with 1 tablespoon of flour, which thickens the sauce slightly.