John Myers
Ingredients for 4 servings:
- 600 g beef (roast beef), cut into 4 slices
- Oil, neutral
- Salt
- Pepper, freshly ground
- 1 large onion(s), cut into strips
- 1 bunch of root vegetables (yellow beet, carrot, celeriac, celeriac leaves, parsley, leek) cut into thin strips
- 200 ml beef broth
- 30 g butter, for the vegetables
- 20 g flour, smooth
- 1 tbsp sour cream, or similar
- chives
Instructions
Working time approx. 35 minutes; Total time approx. 35 minutes
The roast beef pieces are cut several times around the edges, flattened if desired, seasoned with salt and pepper, dipped in flour on one side, and fried on both sides in hot fat. The meat is then removed from the pan and kept warm. Drain off the fat. Cut the vegetables into small pieces and blanch briefly. Sauté thinly sliced onions in the pan’s remaining fat, deglaze with the broth, and bring to a boil. Add the vegetables, and after a brief cooking time, add them to a pan with butter. Finish the sauce with sour cream and season to taste, thickening with flour if desired. The roast beef pieces are arranged, poured over the sauce, and served with the root vegetables, which have previously been steamed in butter, and sprinkled with finely chopped chives. Serve with buttered potatoes, dumplings, or noodles.
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