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🍽️ Roast beef with vegetables

311 kcal · 30 min · 4 servings

Ingredients

• 2 carrots
• 2 stalks celery
• 400 ml veal stock
• salt
• pepper (from the mill)
• 10 ml dry sherry
• 3 tbsp sour cream
• 1 tbsp mayonnaise
• 1 tbsp lemon juice
• 1 tsp mustard
• 0.5 bunch mixed herbs
• 1 pinch sugar
• garlic chives
• 400 g roast beef sliced meat (sliced meat)
• 1 piece horseradish
• 1 bunch chives

Instructions

1. 1. Peel the carrots and clean the celery stalks.
2. 2. Wash the vegetables thoroughly.
3. 3. Cut the carrots and celery into thin sticks (julienne).
4. 4. Bring the meat broth (stock) to a boil in a pot.
5. 5. Add the cut vegetables to the boiling broth.
6. 6. Blanch the vegetables (briefly cook in boiling water) over low heat for about 3 minutes.
7. 7. Season the vegetables with salt, pepper, and sherry.
8. 8. Wash the herbs and shake them dry.
9. 9. Finely chop or puree the herbs.
10. 10. Mix Creme Fraîche, mayonnaise, lemon juice, and mustard in a bowl.
11. 11. Fold the prepared herbs into the sauce.
12. 12. Season the sauce with salt, pepper, and a pinch of sugar.
13. 13. Wash the wild garlic leaves and dry them.
14. 14. Arrange the wild garlic leaves on deep plates.
15. 15. Place the roast beef slices on the wild garlic bed.
16. 16. Serve some of the warm meat broth with vegetables to each plate.
17. 17. Garnish the dishes with fresh chives.
18. 18. Serve the green sauce separately in a bowl.

Nutrition per serving

• kcal: 311
• Protein: 40 g · Fett/Fat: 13 g · Carbs: 8 g