How to prepare it:
- 4 slices roast beef or beef loin, each approx. 180 g
- 6 shallots or 2 onions
- 1 small carrot, ½ root parsley, 1 small turnip and 1 small piece of celery root
- 1 tsp of chopped capers
- 1.7 oz. bacon cubes
- 4 tbsp sour cream
- ½–1 tablespoon flour for the sauce
- 13.5 liquid ounzes of beef stock or water
- Grated lemon rind
- Flour for coating
- Salt, pepper
- 2-3 tbsp butter, clarified butter or oil
- Chopped parsley to garnish
- Cut the roast beef several times around the edge and beat gently. Season on both sides with salt and pepper, and coat one side in flour. Cut the shallots into fine strips.
- Heat some butter in a pan, place the meat in with the floured side facing down and fry off briefly on high heat. Turn the meat, remove it after 2 minutes and place in a greased roasting dish with a lid (or heatproof casserole dish).
- Lightly brown the shallots in the same pan, adding some more butter as needed. Pour in some beef stock or water, bring to the boil and pour over the slices of beef. Simmer the meat over low heat on the stove top or in a pre-heated oven at 360 °F for 60–90 minutes until soft, turning occasionally and topping up with liquid as required.
- Meanwhile, slice the cleaned root vegetables into very fine strips and fry it with the bacon in hot fat. Add just a dash of beef stock and steam the vegetables until still tender.
- Take the meat out of the dish. Mix flour and sour cream until smooth, pour into the juice and flavor with capers and grated lemon rind. Allow to reduce. Put the meat back into the dish to coat it with sauce. Arrange and garnish with the sliced root vegetables. Sprinkle with parlsey before serving.
Serve with pasta or fried potatoes.
Cooking time: 70–100 minutes