Hungarian roast beef

Ingredients for 4 servings:

• 4 slice(s) of roast beef, 180 g each
• 1 kg potatoes
• 400 g mushrooms
• 1 onion(s)
• Salt
• pepper
• 2 tbsp flour
• 1 tsp sweet bell pepper(s)
• 3 tsp tomato paste
• 250 ml beef broth
• 30 g clarified butter or neutral oil

Instructions

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

Peel, wash, and cut the potatoes into eighths. Trim the mushrooms and roughly chop any larger ones. Peel and finely dice the onion. Season the meat with salt and pepper, coat in flour, and brown in clarified butter in a roasting pan. Remove the meat and fry the onion in the frying fat. Deglaze with a small splash of stock, add the paprika, tomato paste, and the mushrooms. Pour in the rest of the stock. Add the potatoes, season with salt and pepper, and add the meat. Cover and cook over low heat for about 20 minutes. Instead of roast beef, you can also use beef roulades and cut the slices into 2-3 pieces, depending on the size.