John Myers
Niesmitlust – Classic Roast Beef with Mushrooms
The perfect niesmitlust – classic roast beef with mushrooms recipe with a picture and simple step-by-step instructions.
- 1700 g Beef, from the prow
- 2 size Onion (noun)
- 1 size Carrot
- 1 tbsp Tomato paste
- 2 tsp Mustard seeds
- 1 liter Water
- 2 cube Meat broth, instant
- 2 tbsp Clarified butter
- 8 Grains Pimento
- 5 piece Clove (noun)
- 1 piece Chilli pepper (s), dried
- 2 piece Bay leaves (fresh)
- 15 piece Peppercorns, more colorful, whole
- 1 Can / n Mushrooms, (230 g drained weight)
- 1 Can / n Sauce powder, instant
- 1 Can / n Salt and pepper
- 1 Can / n Food starch
- Fry the meat vigorously in clarified butter. Take it out of the roaster for a moment and fry the coarsely chopped onions with the finely diced carrots in the frying fat. Add the tomato paste and roast, then also add the stock cube and deglaze with the hot water.
- Fill a spice bag (possibly also a tea infuser) with allspice, peppercorns, chilli peppers and bay leaves, add and simmer on low heat for about three hours with the lid closed. Every now and then turn the meat and stir the gravy. If necessary, add water as needed.
- At the end of the cooking time, take the meat out of the pot and let it rest a little in the preheated oven at 50 degrees. Bring the gravy to the boil, finely mash the onion and carrot remains and thicken with the cornstarch. Add the poured mushrooms, season with pepper and salt and possibly a little sauce powder and let them steep again. Take the meat out of the oven and cut into slices. Pour a little sauce over it and serve while it is still hot.
- We like to take as side dishes: red cabbage and potato dumplings, boiled potatoes or spaetzle.
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