Roast Beef in Roman Pot
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg roast beef
- salt
- pepper
- 3 tablespoon sesame oil
- 2 onion (s), dice
- 5 tomato (s), quartered
- 1 bunch parsley, chopped until smooth
- 3 sprigs thyme, chopped
- 300 g mushrooms, sliced
- 300 g ham, cooked in cubes
- 300 ml red wine
- 200 g crème fraîche
- 2 teaspoons cornstarch
Print Recipe
Pin Recipe Instructions
- Salt and pepper the roast, rub the sesame oil and place in the soaked Roman pot.
- Spread all other ingredients around the roast. Season with salt and pepper and pour on the red wine. Put the roast in the cold oven and cook at 200 ° C.
- Take the roast out of the Römertopf and let it rest for another 10 minutes.
- Mix the starch with the creme fraiche and add to the meat stock.
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