Wedding roast

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Directions

1. 1

   Onions peel, halve and cut into half rings. Wash the meat, dab dry, season with salt and pepper and coat with mustard. Heat the oil in a large frying pan. Brown the meat thoroughly all around, take it out. Fry the onions in hot frying fat as well. Put the meat back into the roasting pan, pour on the stock and add the bay leaf.

2. 2

   Bring to the boil, cover and braise in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 2 1/2 hours. Turn roast in between. Clean the carrots, leaving a little green and wash them. Cook carrots in boiling salted water for about 10 minutes. Clean and wash lettuce and drain well. Pluck leaves into bite-sized pieces. Mix sour cream, sugar and lemon juice. Mix salad and sour cream dressing. Mix flour and 100 ml cold water, stir into the stock and let simmer for another 3-4 minutes. Season the sauce with salt and pepper. Cut the roast into slices and arrange on a large plate with some onion sauce and carrots.

3. 3

   Pluck leaves into bite-sized pieces. Mix sour cream, sugar and lemon juice. Mix salad and sour cream dressing. Mix flour and 100 ml cold water, stir into the stock and let simmer for another 3-4 minutes. Season the sauce with salt and pepper. Cut the roast into slices and arrange on a large plate with some onion sauce and carrots. Serve the rest of the sauce separately. Boiled potatoes taste good with it

Nutrition Facts

KCAL
450 kcal

CARBS
20 g

FATS
15 g

PROTEINS
59 g