Hussar roast with leek-carrot-vegetables

Name: Hussar roast with leek-carrot-vegetables
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 1 kg Roast beef (e.g. Semer roll); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Juice of 1 lemon; 40 g Butter or margarine; 2 TABLESPOONS Oil; 3 TABLESPOONS Flour; 750 g Carrots; 3 Leek sticks (leek); 1 disc (approx. 50 g) brown bread; 1 Egg Yolk; 1 Onion; 7-10 Tbsp Parsley

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

1 kg Roast beef (e.g. Semer roll)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Juice of 1 lemon
40 g Butter or margarine
2 TABLESPOONS Oil
3 TABLESPOONS Flour
750 g Carrots
3 Leek sticks (leek)
1 disc (approx. 50 g) brown bread
1 Egg Yolk
1 Onion
7-10 Tbsp Parsley

Directions

1
Wash the meat, dab dry, rub with salt and pepper and sprinkle with lemon juice. Let roast rest in a cool place for about 1 hour. Heat 25 g fat and oil in a casserole dish, dust meat with 1 tablespoon of flour, place in the casserole dish and fry on all sides. Deglaze with 1 litre of boiling water, cover and stew for about 50 minutes. Turn the meat several times. In the meantime, clean, wash and slice the carrots.
2
Clean, wash and slice the leek and cut 2 sticks into rings. Finely chop the rest of the leek. Grate black bread finely. Heat the remaining fat in a pan. Sauté finely chopped leek in it, add bread and fry for approx. 1 minute. Season with salt and pepper, let it cool down a bit and stir in egg yolk. Remove the roast from the pan and let it rest for about 15 minutes. In the meantime, peel onion and cut into thin rings. Stir the remaining flour and 200 ml water until smooth. Bring the roast stock to the boil, add the onion and stir in the flour. Cut the roast several times to the middle and put some filling into every second cut.
3
Remove the roast from the pan and let it rest for about 15 minutes. In the meantime, peel onion and cut into thin rings. Stir the remaining flour and 200 ml water until smooth. Bring the roast stock to the boil, add the onion and stir in the flour. Cut the roast several times to the middle and put some filling into every second cut. Braise the roast in the sauce for another 50-60 minutes. Cook carrots in boiling salted water for about 15 minutes. Add leek after about 10 minutes of cooking time and cook until done. Remove the roast from the sauce and arrange on a plate with the vegetables. Serve garnished with parsley as desired. Add sauce extra
4
Braise the roast in the sauce for another 50-60 minutes. Cook carrots in boiling salted water for about 15 minutes. Add leek after about 10 minutes of cooking time and cook until done. Remove the roast from the sauce and arrange on a plate with the vegetables. Serve garnished with parsley as desired. Add sauce extra