Summary

Ingredients

• 1 kg roast beef
• 1 large onion (s)
• 1 large carrot
• 1 medium pickled cucumber (s)
• 1 tablespoon tomato paste
• 3 tablespoon sour cream
• 1 teaspoon mustard
• 1 teaspoon corn starch
• milk
• some salt and pepper
• 250 ml water

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Instructions

1. Peel the onions and cut into small cubes. Peel the carrot and cut into pieces approx. 3 cm in size. Quarter the pickled cucumber lengthways. Salt and pepper the meat all around. Mix the sour cream, mustard and cornstarch until smooth. If necessary, add a little milk so that it is easier to stir into the sauce at the end.
2. Now comes the most important thing to get a strong and dark sauce.
3. First fry the meat on all sides at a high temperature so that hardly any juice comes out at first. Then turn the heat down and sear each side for about 15 minutes to get as many roasted aromas as possible. You can also add a little water (max 2 cl) in between, if it should smoke lightly.
4. Then remove the roast and let it cool slightly. Now fry the onions in the pan or in a roasting pan, shortly afterwards add the carrot and then the pickled cucumber. I usually add a pinch of sugar or honey to the onions. When everything is browned until golden, add the tomato paste and fry briefly to remove the acid. Now pour in approx. 250 ml of water and use it to loosen the roast set. Briefly bring the brew to the boil.
5. During this time, it is best to cut the roast into pieces on a plate or board with a juice groove. Add the emerging meat juice to the sauce to get even more flavor.
6. Place the pieces of meat in the pan or roasting pan and pour water over them until they are covered. Then season a little more with salt and pepper. Simmer over low heat until the meat is tender enough. Check it again and again and, if necessary, add water and after 2 hours prick the meat with a knife to see whether the meat is soft enough.
7. If the meat is soft enough, season the sauce with salt and pepper. Then, if you like, remove the meat and pour the sauce through a sieve, also remove the carrots as pieces and strain the rest through the sieve with a spoon. Finally, add the sour cream mixture to the sauce. Make sure that it does not boil or only briefly, otherwise it could flake out or even lose its taste. Now the sauce should be slightly thickened from the straining and the sour cream.