Beef on roasted root vegetable sauce
Last Updated on
ingredients
1 kg beef (shoulder) 1 pk onion 1 tbsp butter 2 cloves garlic 3 pk carrots 1 pk parsley 2 tbsp homemade tomato puree 1 tbsp ketchup salt, ground black pepper, oil 100 ml 33% whipping cream
progress
We love sauces and I always like to try new recipes. I found this one a while back and tried it today. The flavor is very similar to a buttermilk and cream sauce, but it goes perfectly with pasta.
1.
Wash the meat and cut into slices. I sliced mine to about 1cm thick (the bigger you slice the meat, the longer it will take to bake). Season each side with salt and pepper and transfer to a larger baking dish.
2.
Clean the carrots and parsley, cut into larger cubes and add to the baking dish with the meat
3.
Clean the onion, chop finely and fry in oil. Add two tablespoons of tomato puree, a little ketchup, pressed garlic, salt, ground black pepper, butter and pour water (about 2L). Boil briefly and pour over the meat. Cover with foil and bake for approximately 90 minutes at 200 degrees
4.
After an hour and a half, remove the meat from the baking dish. Blend the Vegetable Recipes and add the whipping cream, adding more water if necessary. Just reheat briefly.
5.
Serve with pasta. Enjoy!
