Roast Beef with Poree – Mushrooms Vegetables

5 from 3 votes
Course Dinner
Cuisine European
Servings 3 people
Calories 194 kcal


  • 600 g Roast beef
  • 4 slices Breakfast bacon
  • 400 g Leeks
  • 350 g Mushrooms
  • 2 Onion
  • 2 tbsp Butter
  • 200 g Whipped cream
  • 2 tbsp Sauce binder light
  • Salt pepper


  • Wash the meat and pat dry. Season with salt and pepper and top with bacon. Fry in a preheated oven (150-175 ° C / gas: level 1-2) for about 3 hours. Pour 1/8 liter of water every 30 minutes
  • Clean and wash the leek for the vegetables and cut into rings. Cook in 3/8 liter boiling salted water for about 10 minutes. Clean the mushrooms and cut into slices. Peel and finely chop the onion. Heat the fat. Fry the onion and mushrooms in it for about 5 minutes. Season with salt and pepper.
  • Add the leek with the cooking liquid and cream and bring to the boil. Sprinkle in the sauce thickener and season to taste again. Cut the roast without bacon and serve with the vegetables. I had nice, delicious boiled potatoes as a side dish


Serving: 100gCalories: 194kcalCarbohydrates: 7.7gProtein: 3.8gFat: 16.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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