Roast beef with carrots and vegetables

Name: Roast beef with carrots and vegetables
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 750 g Roast pork with rind; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 collar Soup Greens; 2 Apples; 2 TABLESPOONS Oil; 3 TABLESPOONS sweet mustard; 1/2 l clear broth (instant); 500 g Carrots; 500 g Courgette; 2 TABLESPOONS sauce thickener; 4 TABLESPOONS Whipped cream; 2 TABLESPOONS chopped tarragon; 2 TABLESPOONS Butter or margarine

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

750 g Roast pork with rind
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 collar Soup Greens
2 Apples
2 TABLESPOONS Oil
3 TABLESPOONS sweet mustard
1/2 l clear broth (instant)
500 g Carrots
500 g Courgette
2 TABLESPOONS sauce thickener
4 TABLESPOONS Whipped cream
2 TABLESPOONS chopped tarragon
2 TABLESPOONS Butter or margarine

Directions

1
Wash the meat and season with salt and pepper. Clean and wash the soup greens. Wash apples, remove seeds. Dice vegetables and apples, fry meat in hot oil. Fry the prepared ingredients in it.
2
Add 2 tablespoons of mustard. Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 1/4 hours. Add broth little by little. Clean, wash and chop the vegetables. Steam carrots in salt water for about 10 minutes.
3
Add the zucchini after 7 minutes. Drain. Keep roast warm. Sieve the stock, bring to the boil and thicken with sauce thickener. Stir in cream, tarragon and the rest mustard. Season. Swivel vegetables in hot fat.