Roast beef and mushroom vegetables

Name: Roast beef and mushroom vegetables
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 6
Ingredients: 1.25 kg Roast beef (from the nut); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Bacon; 750 g Leeks (leek); 150 g Porcini mushrooms; 150 g Chanterelles; 1 Onion; 2 TABLESPOONS Butter or margarine; 200 g Whipped cream; 2 TABLESPOONS sauce thickener; 7-10 Tbsp Parsley

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Servings: 6

1.25 kg Roast beef (from the nut)
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Bacon
750 g Leeks (leek)
150 g Porcini mushrooms
150 g Chanterelles
1 Onion
2 TABLESPOONS Butter or margarine
200 g Whipped cream
2 TABLESPOONS sauce thickener
7-10 Tbsp Parsley

Directions

1
Wash the meat and dab dry. Season with salt and pepper and cover with bacon. Bake in the preheated oven (150-175 ° C/ gas: level 1-2) for about 3 hours. Pour 1/8 litre water every 30 minutes.
2
For the vegetables, clean and wash the leek and cut it into rings. Cook in 3/8 litres of boiling salted water for about 10 minutes. Also clean and wash porcini and chanterelles. Cut the porcini into slices.
3
Peel and finely chop the onion. Heat the fat. Fry onion and mushrooms for about 5 minutes. Season with salt and pepper. Add leek with cooking liquid and cream and bring to the boil. Add sauce thickener and season again.
4
Cut the roast without bacon and serve with the vegetables. Serve garnished with parsley.