Wash the roast beef and dab dry. Rub with salt and pepper. Place on the fat pan of the oven and bake in the preheated oven (electric range: 225 °C/ convection oven: not suitable/ gas: level 4) for approx. 10 minutes. Then switch the temperature down (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) and roast for another 20 minutes. Remove and let cool off.
Peel, wash and slice the carrots. Clean and wash the celery and cut into thin diagonal slices. Cook carrots and celery in boiling salted water for about 3 minutes and pour onto a sieve. Clean the salad, pluck it into pieces and wash it. Wash chives, dab dry and cut into small rolls. Mix yoghurt, mayonnaise and mustard. Season with salt, pepper and sugar. Cut roast beef into thin slices. Mix salad, carrots and celery and arrange in a bowl with the roast beef. Pour some sauce over the salad.
Mix yoghurt, mayonnaise and mustard. Season with salt, pepper and sugar. Cut roast beef into thin slices. Mix salad, carrots and celery and arrange in a bowl with the roast beef. Pour some sauce over the salad. Spread the bread with butter and cut into strips. Add remaining sauce and bread
With 6 people: