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🍽️ Juicy Roast Beef with Pureed Root Vegetables

653 kcal · 30 min · 4 servings

Ingredients

• 800 g beef (roast beef, 4 pieces)
• 80 g fat
• 250 g soup vegetables
• 2 onions
• 20 g paprika powder (sweet)
• flour
• salt
• pepper
• 100 ml beef broth
• 50 ml wine (red)
• 2 tsp caper berries
• lemon juice
• 250 ml sour cream

Instructions

1. 1. Make small cuts into the fat edge of the roast to prevent it from curling up.
2. 2. Flatten the meat slightly and season it generously with salt and pepper.
3. 3. Heat oil or fat in a large frying pan.
4. 4. Sear the roast on both sides until it forms a brown crust.
5. 5. Remove the roast from the pan and set it aside on a plate.
6. 6. Cut the root vegetables (such as carrots or celery) into thin strips (julienne).
7. 7. Finely chop the onions.
8. 8. Sauté the cut vegetables and onions in the remaining fat from the roast.
9. 9. Remove the pan from the heat.
10. 10. Reserve half to two-thirds of the vegetables for garnish and keep them warm.
11. 11. Sprinkle the remaining vegetables in the pan with flour.
12. 12. Deglaze the vegetables with beef broth and stir well.
13. 13. Puree the mixture until smooth.
14. 14. Place the roast back into the pan with the vegetable broth.
15. 15. Preheat your oven to 200 degrees Celsius.
16. 16. Place the pan in the oven and braise the roast covered for 40 to 50 minutes.
17. 17. Add a little more beef broth if necessary during cooking.
18. 18. Serve the roast with the pureed vegetables and the warm garnish.
19. 19. Serve spätzle (German egg noodles) as a side dish.

Nutrition per serving

• kcal: 653
• Protein: 43 g · Fett/Fat: 49 g · Carbs: 9 g