Roast beef with potato tails

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Rub roast beef with salt and pepper. Place on a baking tray and bake in a preheated oven (electric: 200 °C/ gas: level 3) for approx. 45 minutes. Peel, wash and halve the potatoes and cook in salted water for about 20 minutes. Peel and finely dice onions. Dice bacon also finely and fry until crispy in a pan.

2. 2

   Add onions, fry until translucent and let everything cool down. Drain the potatoes, steam well and press through the potato ricer. Mix with the bacon-onion mixture and form into a roll. Leave to cool slightly. For the sauce, wash the herbs, dab dry and chop finely. Mix sour cream, vinegar, oil, salt, pepper and sugar and add the herbs. Remove the roast beef, wrap in aluminium foil and leave to rest for 10 minutes. Cut the potato roll into approx. 1 cm thick slices. Heat some fat in a pan and fry the thalers in portions until golden brown.

3. 3

   Mix sour cream, vinegar, oil, salt, pepper and sugar and add the herbs. Remove the roast beef, wrap in aluminium foil and leave to rest for 10 minutes. Cut the potato roll into approx. 1 cm thick slices. Heat some fat in a pan and fry the thalers in portions until golden brown. Arrange roast beef and potato thalers on a plate and garnish with herbs. Add the sauce

4. 4

   E 62,43/ F 32,16 g/ KH 25,71 g