Roast beef with fried potatoes and remoulade

COOK TIME
270 mins

TOTAL TIME
270 mins

Ingredients

Directions

1. 1

   Peel the vegetable onion and cut into slices. Wash the meat and dab dry. Heat 2 tablespoons of oil in a frying pan and fry the meat thoroughly all around. Season with salt and pepper, place on a fat pan of the oven. Cook in the preheated oven (electric cooker: 80 °C) for about 4 hours. In the meantime, wash potatoes thoroughly and cook in boiling water for about 20 minutes. Peel onion and dice very finely.

2. 2

   Dice the bacon. Drain potatoes, rinse and peel. Cut potatoes into slices. Mix sour cream, cream and yoghurt. Season well with salt and pepper. Wash herbs and shake dry. Chop parsley finely. Cut chives into fine rolls. Clean and wash radishes and spring onions. Cut radishes into sticks, spring onions into small rolls. Put 1 tablespoon each of spring onions and radishes and 1 teaspoon each of chives and parsley aside for sprinkling. Stir the rest into the Schmand-yoghurt mixture. Season again with salt and pepper. For the fried potatoes, skip the bacon in a pan, add 2 tablespoons of oil, add onions and fry until transparent, remove.

3. 3

   Clean and wash radishes and spring onions. Cut radishes into sticks, spring onions into small rolls. Put 1 tablespoon each of spring onions and radishes and 1 teaspoon each of chives and parsley aside for sprinkling. Stir the rest into the Schmand-yoghurt mixture. Season again with salt and pepper. For the fried potatoes, skip the bacon in a pan, add 2 tablespoons of oil, add onions and fry until transparent, remove. Put the potatoes into the frying fat and fry while turning. Season with salt and pepper. Add bacon-onion mixture. Keep warm. Remove roast beef from the oven and let it rest for 5-10 minutes. Cut the roast beef open, arrange on a plate and sprinkle with half of the spring onions, radishes and herbs put aside. Put the herb sauce in a small bowl and sprinkle with the rest of the spring onions, radishes and herbs. Add fried potatoes extra

4. 4

   Season with salt and pepper. Add bacon-onion mixture. Keep warm. Remove roast beef from the oven and let it rest for 5-10 minutes. Cut the roast beef open, arrange on a plate and sprinkle with half of the spring onions, radishes and herbs put aside. Put the herb sauce in a small bowl and sprinkle with the rest of the spring onions, radishes and herbs. Add fried potatoes extra

Nutrition Facts

KCAL
670 kcal

CARBS
36 g

FATS
34 g

PROTEINS
53 g