Roast beef with Russian salad
easy
120 mins
120 mins
Ingredients
- 1.5 kg cook hard. Potatoes
- 3 Eggs
- 3 medium-sized carrots
- 300 g Frozen princess beans
- 7-10 Tbsp salt, pepper, 3 onions
- 5 TABLESPOONS White wine vinegar
- 2 TEASPOONS Vegetable broth
- 250 g light salad cream
- 300 g Whole milk yoghurt
- 1-2 TABLESPOONS Capers (glass)
- 1 sour apple
- 150 g Cornichons (glass)
- 1.5-2 kg Roast beef
- 1-2 TABLESPOONS clarified butter
- 200 ml Beef stock (glass)
- 150-200 g Whipped cream
- 1-2 TABLESPOONS Horseradish (glass)
- 7-10 Tbsp Aluminium foil
Directions
- 1
Wash the potatoes and cook for about 20 minutes. Boil eggs hard. Rinse, peel and cool both. Peel, wash and chop 2 carrots. Cook with frozen beans in boiling salted water for 4-5 minutes. Drain, cool down
- 2
Cut the potatoes into slices. Peel and chop 1 onion. Boil up with 1/8 l water, vinegar and stock. Pour hot over the potatoes. Leave to stand for 20-30 minutes
- 3
Mix salad cream, yoghurt, salt and pepper. Chop the eggs, fold in capers. Wash the apple, remove seeds. Chop apple and gherkins. Fold everything with beans and carrot cubes into the potatoes. Leave to stand for about 1 hour. Season to taste
- 4
Season the meat and put it on the fat pan. Peel 1 carrot and 2 onions, chop roughly and spread around them. Heat clarified butter and pour over the meat. Roast in the preheated oven (electric cooker: 250 °C/circulating air: 225 °C/gas: level 5) for approx. 15 minutes. Continue roasting at 175 °C (fan oven: 150 °C/gas: level 2) for approx. 20 minutes. Let rest in aluminium foil for approx. 15 minutes
- 5
Dissolve the meat with the stock, sieve and boil down for approx. 10 minutes. Season to taste. Whip cream until half stiff. Season with horseradish and salt. Serve everything
Nutrition Facts
620 kcal
36 g
28 g
51 g
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