1.3 kg beef
300 g mixed root vegetables (carrots, celery, yellow turnips)
150 g onion
30 g flour
1 tbsp tomato puree
125 ml red wine
750 ml beef stock (broth)
250 ml cream
20 g cornflour
salt, pepper, oil
Dice the root vegetables. Finely chop the onion. Season
the meat with salt and pepper. Heat the oil in a pan and fry the meat
for 5 minutes on each side. Remove from the pan and fry the root
vegetables and onion. Dust with flour and stir in the tomato purée. Pour
in the red wine and soup. Place the meat in the pan, cover and cook in
the oven at 200°C on the middle shelf for approx. 2 hours. Keep basting
the meat with liquid.
Remove the roast beef from the pan and strain the root sauce through a
sieve.Mix the cream with the cornflour and stir into the sauce, season
with salt and pepper to taste.
