Recipe (english)

Beef roast Stroganoff

Beef roast Stroganoff

For beef roast Stroganoff first quarter mushrooms. Dice the onions. Heat the lard in a casserole dish. Season beef roast with pepper and salt. Rub with mustard. Brown all around. Put the meat on a plate. Brown the mushrooms and onions vigorously. Deglaze with 1/8 l of wine. Add laurel leaf. Add meat with drained juice. Put the lid on. Beef roast Stroganoff at low heat let stew for 90 minutes. Gradually add the rest of the wine. Remove beef roast Stroganoff from the pot. Wrap in aluminium foil and let rest. Cut the cucumber into slices. Add to the sauce. Fill with broth and bring to the boil. Mix starch flour with a little cold water. Tie the sauce with it. Reduce the temperature until the sauce is no longer boiling. Stir in the cream fraiche. Cook spaetzle. Arrange beef roast Stroganoff with sauce and spaetzle.

Servings: 6, Difficulty: 
Preparation time: 30 minutes, Total duration: 2 hours

All data per serving:
635 kcal
59 g
54 g
18 g

(C)opyright by Marions Kochbuch