Roast beef

Roast beef


1 kg of beef
50 g fat
10 g flour
salt,
30 g of oil.

For refueling:
30 g of vegetable oil,
10 g sugar
50 g onion
50 g carrots
50 g celery
50 g parsley
Bay leaf,
5 peas of allspice.

Wash the meat, remove the bones, peel the films, dry. Prepare a dressing of vegetables. Wash vegetables, peel, rinse, chop as finely as possible, add sugar, vegetable oil, ground seasonings and knead by hand until the vegetables begin to secrete juice. Put the meat in a clay or enamel bowl and cover with vegetables, put in a cool place for 24 hours.

The next day, clean the meat from vegetables and seasonings. Give the meat the desired shape, if necessary, tie with twine, sprinkle with flour, brown on all sides with very hot fat. Put in a hot oven for 20 minutes, often pour grease. Bake so that the meat inside is pink, and when pierced, it emits red juice.

Cut the finished roast beef across the fibers into thin slices, lay in the same sequence on an oblong dish and pour the sauce formed during cooking. Serve with french fries or mashed potatoes, with a side dish of vegetables, green salad and Yorkshire pudding.