"CASTLE ROAST"
Slottsstek
A whole roast is really festive. A roast of beef with sauce, potatoes and carrots is a real Sunday dinner for many of us, by tradition not least. And if it's a family dinner, stakes are high that we put a real, old-fashioned "castle roast" on the dinner table.
Serves 8
Approx 2 lbs boneless beef
1 teaspoon salt
some black pepper
1 teaspoon dried thyme
Sauce:
1.6 cups liquid (pan juice + bouillon)
2 tablespoons garlic
0.4 cup heavy cream
salt, white pepper
Rub the meat with salt, pepper and thyme. Put the meat in a roasting pan and insert a meat thermometer into the thickest part of the meat (the whole tube should be inside the meat). Put it in the oven at 350F until the thermometer shows 158F for light pink, approx 1½ hours. At 167F the meat is done, approx 2 hours.
Take up the meat and Place it on a carving board. Cover with aluminum foil and leave for about 15 minutes.
Whisk out the roasting pan with some water. Strain the liquid into a saucepan and dilute with bouillon until you have 1.6 cups. Bring to a boil and thicken with flour stirred with cream. Boil for a few minutes and flavor with salt and pepper. If you need more flavoring, use your imagination - I put lots of things in the sauce if I think it needs it. Applesauce, blackcurrant or redcurrant jelly, mashed anchovies … whatever.
Thinly slice the meat and serve with boiled potatoes, fried small onions (whole) and boiled vegetables for a classic "castle roast".
Enjoy!
Bella
Slottsstek
A whole roast is really festive. A roast of beef with sauce, potatoes and carrots is a real Sunday dinner for many of us, by tradition not least. And if it's a family dinner, stakes are high that we put a real, old-fashioned "castle roast" on the dinner table.
Serves 8
Approx 2 lbs boneless beef
1 teaspoon salt
some black pepper
1 teaspoon dried thyme
Sauce:
1.6 cups liquid (pan juice + bouillon)
2 tablespoons garlic
0.4 cup heavy cream
salt, white pepper
Rub the meat with salt, pepper and thyme. Put the meat in a roasting pan and insert a meat thermometer into the thickest part of the meat (the whole tube should be inside the meat). Put it in the oven at 350F until the thermometer shows 158F for light pink, approx 1½ hours. At 167F the meat is done, approx 2 hours.
Take up the meat and Place it on a carving board. Cover with aluminum foil and leave for about 15 minutes.
Whisk out the roasting pan with some water. Strain the liquid into a saucepan and dilute with bouillon until you have 1.6 cups. Bring to a boil and thicken with flour stirred with cream. Boil for a few minutes and flavor with salt and pepper. If you need more flavoring, use your imagination - I put lots of things in the sauce if I think it needs it. Applesauce, blackcurrant or redcurrant jelly, mashed anchovies … whatever.
Thinly slice the meat and serve with boiled potatoes, fried small onions (whole) and boiled vegetables for a classic "castle roast".
Enjoy!
Bella
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