How to make it:
Cut the roast beef several times around the edge and beat it gently. Season on both sides with salt and pepper, and coat one side in flour. Cut the shallots into fine strips.
Heat some fat in a pan, place the meat in with the floured side facing down and fry off briefly on a high heat. Turn the meat, remove it again after 2 minutes, and place in a greased roasting dish with a lid (or heat-proof 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. Steam the meat over a low heat on the cooker or in a pre-heated oven at 180°C / 356°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 with the bacon in some hot fat. Add just a dash of beef stock and steam the vegetables until al dente.
Take the meat out of the dish. Mix the flour with the soured cream until smooth, pour into the juice and flavour with capers and grated lemon rind. Allow to boil off.
Put the meat back into the dish briefly. Arrange and garnish with the sliced root vegetables. Sprinkle with parsley before serving.
Serve with pasta or fried potatoes.
Cooking time: 70–100 minutes