Country Roast in the Oven - Gratinerad lantstek

COUNTRY ROAST IN THE OVEN

Gratinerad lantstek

Serves 4 to 6

2.2 lbs beef (beef knuckle or 

top round)

1 teaspoon salt

Sauce:

2 tablespoons butter or margarine

10.6 oz fresh mushrooms, several kinds

3 tablespoons flour

1.6 cups bouillon and pan juices

0.8 cup cream

2 tablespoons rowanberry jelly

salt, pepper

Preheat oven to 257F.

Rub the meat with salt and pepper. Place it in an oven-proof pan. Place a meat thermometer in the thickest part of the meat. Cook in the lower part of the oven until the thermometer shows 158F. It takes approx 1 3/4 to 2 hours. Take out the meat and leave it for a while. Increase the heat to 482F.

Trim and cut the mushrooms in smaller pieces. Sauté in half of the fat until all the liquid has been soaked up. Add remaining fat and continue cooking a little longer. Sprinkle with flour and stir. Dilute with bouillon and pan juices and add cream and rowanberry jelly. Let the sauce boil while stirring for a few minutes and flavor to taste with salt and pepper.

Slice the meat and Place it on a greased, oven-proof plate. Pour on the sauce and sprinkle with grated cheese. If you wish, place whole tomatoes cut with an X beside the meat, sprinkled with salt and some cheese.

Cook the roast in the upper part of the oven for about 5 to 7 minutes or until all is heated through and slightly colored.

Serve with potatoes, boiled vegetables and rowanberry jelly.

Enjoy!

Bella