Roast beef with sugar peas and corn
easy
120 mins
120 mins
Ingredients
- 750 g Beef from the leg
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 3 TABLESPOONS Oil
- 1 collar Soup Greens
- 1 washer brown bread
- 1/4 l Red wine
- 1/4 l clear broth (instant)
- 500 g Sugar Peas
- 1 can(s) (425 ml) Vegetable corn
- 150 g ripened cream
- 2-3 TABLESPOONS dark sauce thickener
- 1 pinch Sugar
- 50 g Butter or margarine
- 1/2 bunch flat leaf parsley
Directions
- 1
Wash the meat, dab dry and season with salt and pepper. Heat oil in a casserole dish. Brown the meat all around. Clean, wash and roughly dice the soup greens. Add to the meat.
- 2
Add bread. Braise in a closed pot for about 1 1/2 hours. Occasionally pour on some red wine and broth. In the meantime clean and wash the sugar peas and cook them in boiling salted water for 5-8 minutes.
- 3
Drain the corn on a sieve. Remove meat from the pot and let it rest for 10 minutes. Pour stock through a sieve. Stir in sour cream and bring to the boil. Add the sauce thickener and bring to the boil again.
- 4
Season the sauce with salt, pepper and sugar. Heat the fat in a saucepan. Swirl sugar peas and corn in it. Wash and chop the parsley. Cut the roast open and arrange on a plate with vegetables.
- 5
Pour some sauce over it and sprinkle with parsley. Add the rest of the sauce extra.
More Delicious Recipes
