South Bohemian beef roast
South Bohemian roast beef is definitely worth the time invested. The skewered beef on the plate is complemented by a rich cream sauce with root vegetables, wild spices, fresh mushrooms and sterilized mushrooms.
Ingredients · Servings 5
- 750 g beef shank
- 50 g bacon
- 2 tablespoons butter
- 1 onion
- 350 g frozen vegetable mixture for tenderloin
- 150 g mushrooms
- 2 tablespoons plain flour
- 50 ml white wine
- 50 g sterilized mushrooms
- 250 ml whipping cream
- 2 bay leaves
- As needed:
- oil
- salt
- whole pepper
- allspice
- sugar crystal
- lemon juice
Method · 3 h 30 min
- Turn on the oven and heat it to 160 °C.
- Rinse the beef leg, pat dry and stuff it with bacon. Peel and finely chop the onion.
- In a casserole dish (suitable for the oven), heat 1 tablespoon of butter and 2 tablespoons of oil. Sauté the chopped onion and fry the frozen vegetables. Add a few peppercorns, allspice and 2 bay leaves.
- Add the leg of lamb. Season with salt and pepper and sear on all sides to brown the meat. Add water.
- Place in the preheated oven and bake, covered, for approximately 2.5–3 hours until tender. Turn the leg and baste it during baking.
- Clean and slice the mushrooms. Place in a pan, season with salt and simmer for about 5 minutes. Add water if necessary.
- Remove the finished roast, cut into slices and keep warm.
- Dilute the contents of the saucepan with cold water, remove the spices and pour into a blender. Add the flour and blend until smooth.
- Strain into a clean saucepan and bring to the boil, stirring constantly. Simmer gently for 20 minutes. Season the sauce with wine, sugar, salt and lemon juice.
- Add the stewed mushrooms, sterilized mushrooms and boil briefly again. Thin the finished sauce with cream and a tablespoon of butter.
- Finally, divide the slices of meat onto plates, pour over the sauce and serve with dumplings.
