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
Russian Meat Roast
Russian Meat Roast

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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