Gently braised steak roast with green beans and sour-cream mashed

Name: Gently braised steak roast with green beans and sour-cream mashed
Cook time: 4 h 45 min
Total time: 4 h 45 min
Yield: 4
Ingredients: 3 TABLESPOONS Sweet peppers; 2 TEASPOONS Cayenne pepper; 7-10 Tbsp salt, pepper; 4 TABLESPOONS Oil; 1 kg Rump steak (piece); 4 TABLESPOONS Cane sugar; 3 TABLESPOONS liquid honey; 4 TABLESPOONS Butter; 1 TEASPOON Vegetable broth (instant); 2 fresh corncobs; 7-10 Tbsp Sugar; 500 g green beans; 1 kg Potatoes; 250 g sour cream; 7-10 Tbsp Nutmeg; 3 TABLESPOONS Walnut kernels; 3 TABLESPOONS dried cranberries; 1 TABLESPOON Cornstarch; 7-10 Tbsp Aluminium foil

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

Cooked in the oven at a low temperature - first covered with paprika oil, then open with sweet glaze - the meat becomes super tender. The highlight of the coarse mashed potatoes: Sour Cream provides a freshness kick

COOK TIME
285 mins

TOTAL TIME
285 mins

Ingredients

Servings: 4

3 TABLESPOONS Sweet peppers
2 TEASPOONS Cayenne pepper
7-10 Tbsp salt, pepper
4 TABLESPOONS Oil
1 kg Rump steak (piece)
4 TABLESPOONS Cane sugar
3 TABLESPOONS liquid honey
4 TABLESPOONS Butter
1 TEASPOON Vegetable broth (instant)
2 fresh corncobs
7-10 Tbsp Sugar
500 g green beans
1 kg Potatoes
250 g sour cream
7-10 Tbsp Nutmeg
3 TABLESPOONS Walnut kernels
3 TABLESPOONS dried cranberries
1 TABLESPOON Cornstarch
7-10 Tbsp Aluminium foil

Directions

1
For the roast, mix sweet paprika, cayenne pepper, 1 teaspoon salt, 2 teaspoons pepper and 2 tablespoons oil. Dab meat dry and rub with the seasoning oil.
2
Heat 2 tablespoons of oil in a large frying pan. Brown the meat in it all around. Cover and braise in a preheated oven (electric cooker: 120 °C/circulating air: 100 °C/gas: see manufacturer) for approx. 3 hours.
3
Heat the cane sugar and honey with 1 tablespoon butter, vegetable stock and 2 tablespoons of water, stirring continuously. Pour over the meat and continue to braise covered for about 1 hour.
4
For the vegetables, clean and wash the corn cobs and cook in boiling water with a little sugar for about 20 minutes. In the meantime clean and wash the green beans and cook them in boiling salted water for about 8 minutes. Quench both and let them drip off.
5
Top the roast with the resulting stock and cook open for about 30 minutes until done.
6
For the mashed potatoes, peel and wash the potatoes and boil them in salted water for about 20 minutes. Drain the potatoes. Add 1 tablespoon butter and sour cream and mash everything coarsely with a potato masher. Season to taste with salt and nutmeg.
7
For the vegetables cut the corn into thin wheels. Heat 2 tablespoons of butter in a wide saucepan or a frying pan. Heat beans and corn in it at medium heat for about 2 minutes. Season with salt and pepper. Coarsely chop nuts and cranberries and add.
8
For the sauce, wrap the roast in foil and let it rest. Stir cornflour and 3 tablespoons of water until smooth. Bring the stock to the boil, stir in the starch and simmer for about 2 minutes. Season sauce with salt and pepper. Cut roast into thin slices and arrange everything.