Roast beef with yoghurt dip

Name: Roast beef with yoghurt dip
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 7
Ingredients: 1.5-2 kg Roast beef; 3-4 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1.5-2 kg hardboiled. Potatoes; 1 Onion; 75 g smoked; 7-10 Tbsp streaky bacon; 250 g Schmand; 500 g Whole milk yoghurt; 1 collar Parsley and chives; 1 collar Radishes; 1 collar Spring onions

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
255 mins

TOTAL TIME
255 mins

Ingredients

Servings: 7

1.5-2 kg Roast beef
3-4 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1.5-2 kg hardboiled. Potatoes
1 Onion
75 g smoked
7-10 Tbsp streaky bacon
250 g Schmand
500 g Whole milk yoghurt
1 collar Parsley and chives
1 collar Radishes
1 collar Spring onions

Directions

1
Dab meat dry. Fry thoroughly all around in 2 tablespoons of hot oil. Season with salt and pepper. Roast on a fat pan in a preheated oven (electric cooker: 80 °C/circulating air and gas: not suitable) for approx. 4 hours
2
Wash the potatoes and cook covered for about 20 minutes. Quench, peel and let cool. Peel and finely chop the onion. Dice bacon as well
3
Stir sour cream and yoghurt until smooth. Wash, chop or finely chop the herbs. Clean and wash radishes and spring onions. Cut radishes into sticks, spring onions into fine rings. Put some vegetables and herbs aside for sprinkling. Stir the rest into the sour cream, season to taste
4
Fry the bacon in a large coated pan until crispy. Fry the onion. Remove everything. Heat 1-2 tablespoons of oil in the bacon fat. Cut potatoes into slices and fry in portions until golden brown, season. Add onion and bacon. Slice roast beef, arrange with dip and fried potatoes. Sprinkle with rest of vegetables etc.
5
Drink: cold beer