Filled roast beef with mushroom vegetables

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Finely dice the bacon for the filling. Peel and chop 1 onion. Clean, wash and chop 150 g mushrooms. Leave the bacon in a pan until crispy. Fry the chopped onion and mushrooms in the bacon fat.

2. 2

   Season with salt and pepper. Wash the beef and dab dry. Spread the prepared filling over it. Roll it up, fix it with wooden sticks and wrap it tightly with kitchen string. Place the meat on the fat pan.

3. 3

   Pour over hot clarified butter and cook in the preheated oven (electric range: 200 °C/ gas: level 3) for approx. 1 3/4 hours. In the meantime, clean and wash the soup greens and cut them into large pieces. 1/2 hour before the end of the cooking time, roast them on the fat pan.

4. 4

   Deglaze with 1/2 litre water and brandy. Remove the roast and keep it warm. Pour stock through a sieve. Bring to the boil briefly. Stir cream and flour until smooth. Thicken the sauce with it. Flavour with salt and pepper.

5. 5

   For the vegetables, clean, wash and slice the remaining mushrooms. Peel and finely dice the remaining onions. Cut tomatoes crosswise, blanch, skin, cut into eight pieces and

6. 6

   Set aside 2 eighths for garnishing. Cut the rest into cubes. Wash the parsley and chop except for a few leaves for garnishing. Heat the fat. Fry the mushrooms for about 5 minutes. Season with salt and pepper.

7. 7

   Fold in diced tomatoes and parsley. Cut the roast open. Arrange on a plate with some sauce and the vegetables. Garnish with tomato wedges and parsley. Remaining sauce extra is enough.

Nutrition Facts

KCAL
1060 kcal

CARBS
15 g

FATS
76 g

PROTEINS
68 g