Roast Beef in Cream Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 600 g roast beef for braisin
- 3 teaspoons mustard
- 20 g fat
- 1 large onion (s), finely chopped
- 1 leek, cut into small pieces
- 50 g celery, chopped into small pieces
- 1 large carrot (s), finely chopped
- 100 g mushrooms, cut into small pieces
- 2 cloves garlic, finely chopped
- liter ⅛ red wine
- liter ⅛ broth
- 3 tablespoon heavy cream
- 3 teaspoons cornstarch
- 150 g pasta
- 500 g Brussels sprouts
- 20 g butter
Print Recipe
Pin Recipe Instructions
- Spread a thin layer of mustard on the braised beef and season with salt, pepper and paprika powder.
- Heat the fat in a roaster and fry the meat vigorously on all sides. Take out and keep warm, catching the emerging roast stock.
- Now put the vegetables in the roaster and sweat them. Then deglaze with red wine and let it boil a little. Place the roast on the bed of vegetables and add the collected gravy. Then stew with the lid closed and the heat turned down for approx. 1.5 hours. Then take the roast out of the roaster and keep it warm.
- Puree the vegetables in the liquid and fill with stock. Mix the cornstarch in the cream and use it to thicken the sauce. Put the meat back in the sauce.
- Now cook the pasta and the Brussels sprouts separately. Drain the Brussels sprouts and then toss them in melted butter and season with salt and pepper.
- Arrange the pasta, Brussels sprouts and roast beef on plates and serve.
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