Roast beef with sorrel sauce

Name: Roast beef with sorrel sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg Potatoes (e.g. new); 2 Eggs (Gr. M); 1 collar Dill and parsley; 1 (approx. 125 g) large bunch of sorrel; 1 Beet Cress; 300 g low-fat yoghurt; 150 g ripened cream; 2 TEASPOONS medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g Roast beef cold cuts

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg Potatoes (e.g. new)
2 Eggs (Gr. M)
1 collar Dill and parsley
1 (approx. 125 g) large bunch of sorrel
1 Beet Cress
300 g low-fat yoghurt
150 g ripened cream
2 TEASPOONS medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g Roast beef cold cuts

Directions

1
Wash the potatoes thoroughly and cook covered for about 20 minutes. Boil eggs hard. Then rinse and peel them.
2
Wash the dill and parsley, shake dry and chop finely. Wash and clean sorrel and shake dry. Put some small leaves aside for garnishing, chop the rest finely. Cut cress from the bed.
3
Finely chop the eggs. Set aside some egg and herbs for each. Mix the remaining herbs, yoghurt and sour cream. Season to taste with mustard, salt and pepper. Fold in eggs. Drain the potatoes, rinse and peel as desired.
4
Serve with roast beef cold cuts and sorrel sauce. Sprinkle with remaining chopped egg and herbs. Garnish with sorrel leaves.