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Roast beef

Category:	Lunch
Sub-Category:	Meat dishes
Difficulty/Costs:	normal/rather expensive
Number of people:	12
Ingredients:	4 kg beef roast 1 kg Soup Green 6 tablespoons butter 3 tablespoons tomato paste 375 ml of red wine 2 cups whipping cream Salt Pepper 2 litres of water Bay leaves 2 onions

Preparation:

Peel the onions and clean the soup vegetables. Cut all into large cubes. Wash the meat and pat dry with paper towels or a clean dish towel. Season the meat vigorously with salt and pepper. Melt the fat in a large frying pan and fry the meat until brown. You can cut it before or after. If you cut a larger amount of meat into pieces, it can turn it more easily. Sear meat vigorously and wrap it in foil. Set aside and let it rest a little. Meanwhile, sauté the onions and vegetables vigorously and deglaze with red wine. Place the meat back into the pot and cook. Place the collected juices also back into the pot. Add all the spices and pour in some water. Cook the beef slowly. As soon as the is done, cut it into slices. Beef goes well with potatoes or dumplings; cauliflower, cabbage or mixed vegetables. During the boil, the red wine evaporates but leaves a great colour and taste. The tomato concentrate brings out the flavour of the sauce. Finally, add the cream. If you puree the veggies, then you need to bind the sauce.