Wedding roast with onion sauce

Name: Wedding roast with onion sauce
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8
Ingredients: 1.5 kg Onions; 2 kg Roast beef (leg); 2 TABLESPOONS mustard, salt, pepper; 4-5 Tbsp oil, 2 tablespoons clear broth; 1 Bay leaf; 2 large lettuces; 400 g ripened cream; 3 TABLESPOONS sugar, 4 tablespoons lemon juice; 2 (30 g) easy go. Tbsp. flour

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 8

1.5 kg Onions
2 kg Roast beef (leg)
2 TABLESPOONS mustard, salt, pepper
4-5 Tbsp oil, 2 tablespoons clear broth
1 Bay leaf
2 large lettuces
400 g ripened cream
3 TABLESPOONS sugar, 4 tablespoons lemon juice
2 (30 g) easy go. Tbsp. flour

Directions

1
Onions peel, halve and cut into strips. Wash the meat, pat dry, season with mustard, salt and pepper
2
Heat the oil in a large frying pan. Fry the meat well in it. Take out. Fry onions in hot frying fat. Add meat, 1 l water, stock and bay leaf. Cover and cook in a hot oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3) for 2-2 1/2 hours, turning once
3
Clean the salad, wash and drain well. Pluck leaves small. Mix sour cream, sugar and lemon juice. Mix with the salad
4
Take out the meat. Stir flour and 100 ml cold water until smooth. Thicken the roast stock with it, season to taste. Arrange everything. Serve with boiled potatoes and young carrots
5
Drink: cool beer, e.g. Jubilate from Pinkus, and ice-cold grain, e.g. from Dwersteg