Russian Meat Roast
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs |
| Total Time | 3 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g roast beef
- 80 g bacon, fatter, smoked
- 1 small Glass vodka
- 60 g lard
- 2 onions)
- salt and pepper
- 375 ml vegetable stock
- 20 g flour
- 0.25 liter ¼ sour cream
- 1 ½ tablespoon mustard
- 2 slices beetroot from the glass
- some red wine
- 0.5 ½ cucumber (s)
- 1 bunch dill
- 0.5 ½ cup beetroot marinade from the jar
Print Recipe
Pin Recipe Instructions
- Cut the bacon into 1 cm thick strips. Drizzle with vodka and place in the freezer for 30 minutes. Then lard the meat with it and rub it with salt and pepper.
- Heat the lard and fry the meat in it. Cut the onion into rings and add. Pour in the broth. Then stew the whole thing covered for 2 hours. Possibly add a little broth.
- Remove the meat from the sauce and keep warm. Mix the cream with the flour and use it to thicken the sauce. Let simmer for 5 minutes.
- Cut the beetroot into strips. Mix the mustard with about 1/2 cup of beetroot marinade and add to the sauce with the beetroot. Cut the cucumber into fine strips and add to the sauce.
- Simmer for another 5 minutes and season with salt, pepper, dill and a little red wine. If you want, you can also add some vodka to the sauce.
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