SUNDAY ROAST WITH RED WINE SAUCE
Nötstek med rödvinssås
Make the roast in good time before serving as it should rest for 15 to 20 minutes before carving.
Serves 4 to 6
Approx 1 lb 10 oz boneless beef, e.g. beef knuckle
approx ½ teaspoon salt
some black pepper
approx 2 tablespoons flour
2 tablespoons oil
1 onion
1 celery stem
1 garlic clove
½ teaspoon thyme
approx ½ tablespoon Dijon mustard
approx 1 cup bouillon
4 carrots
1 cup red wine
approx 1½ tablespoon Maizena
Decoration:
chopped parsley
Rub the roast with a mix of salt and black pepper and just turn it over in some flour. Brown in oil in a frying pot. Peel and chop the onions. Rinse, trim and finely cut the celery. Add onions and celery and let sizzle for a few minutes. Add bouillon and flavor with thyme, crushed garlic and mustard. Cover with a lid and cook slowly on low heat for about 45 minutes.
Peel and cut the carrots in sticks. Add them to the pot and pour on the wine. Cook for another 30 to 40 minutes or until the meat is tender. Take up meat and carrots and strain the pan juices. Beat the Maizena with some cold water and stir it into the juice. Bring to a boil while stirring and flavor to taste with salt and pepper.
Serve the sauce and the carrots with the meat and sprinkle with chopped parsley.
Enjoy!
Bella
Nötstek med rödvinssås
Make the roast in good time before serving as it should rest for 15 to 20 minutes before carving.
Serves 4 to 6
Approx 1 lb 10 oz boneless beef, e.g. beef knuckle
approx ½ teaspoon salt
some black pepper
approx 2 tablespoons flour
2 tablespoons oil
1 onion
1 celery stem
1 garlic clove
½ teaspoon thyme
approx ½ tablespoon Dijon mustard
approx 1 cup bouillon
4 carrots
1 cup red wine
approx 1½ tablespoon Maizena
Decoration:
chopped parsley
Rub the roast with a mix of salt and black pepper and just turn it over in some flour. Brown in oil in a frying pot. Peel and chop the onions. Rinse, trim and finely cut the celery. Add onions and celery and let sizzle for a few minutes. Add bouillon and flavor with thyme, crushed garlic and mustard. Cover with a lid and cook slowly on low heat for about 45 minutes.
Peel and cut the carrots in sticks. Add them to the pot and pour on the wine. Cook for another 30 to 40 minutes or until the meat is tender. Take up meat and carrots and strain the pan juices. Beat the Maizena with some cold water and stir it into the juice. Bring to a boil while stirring and flavor to taste with salt and pepper.
Serve the sauce and the carrots with the meat and sprinkle with chopped parsley.
Enjoy!
Bella
No comments:
Post a Comment