Contents
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Ingredients
- 4 Onions
- 1 tbsp Clarified butter
- 1,5 kg Roast beef, from the leg
- Salt, black pepper
- 1 tbsp Powdered sugar
- 300 ml Dry red wine
- 600 g Carrots
- 250 g Red onions
- 1 tbsp Olive oil
- 0,5 bunch Parsely
- 3 tbsp Butter
- 150 ml Vegetable broth
- 1 Pack, 750 g Half and half dumpling dough, made from the refrigerated shelf or homemade
- 1 pinch Sugar
- 1 tbsp Food starch
- 200 ml Meat broth or beef stock
Instructions
- Peel the onions and roughly dice. Heat the lard in a roaster. Fry the meat vigorously on all sides. Season with salt and pepper. Add the onions and powdered sugar and roast. Deglaze with 200 ml red wine and 200 ml meat stock or beef stock. Cover and cook in a preheated oven at 200 ° C (convection: 175 ° C) for about 2.5 hours.
- Peel the carrots and cut them into thick slices. Peel and sixth the red onions. Heat the oil. Sauté the onions in it, season with salt and pepper. Deglaze with 100 ml of wine. Cover and cook for about 10 minutes.
- Wash the parsley, cut into strips. Heat 1 tbsp butter, sauté the carrots in it, deglaze with the vegetable stock, bring to the boil and cook for about 5 minutes. Season to taste with salt, pepper and a pinch of sugar. Add the parsley just before the end of the cooking time.
- Shape the dough into a roll (approx. 5 cm Ø) and cut into about 16 slices. Heat 2 tablespoons of butter and fry the dumplings for 2-3 minutes on each side. Take the roast out of the oven and keep warm. Fill up the meat stock to 400 ml with meat stock or beef stock and pour through a sieve. Bring to the boil briefly, season with salt and pepper. Mix the starch and 3 tablespoons of water until smooth, stir into the sauce, bring to the boil and simmer for about 1 minute. Slice the roast and serve with vegetables and dumplings.
Nutrition
Serving: 100gCalories: 152kcalCarbohydrates: 9.9gProtein: 0.7gFat: 12.3g