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Ingredients
Roast Beef with Noodles
- Ingredients
- 4 slices Roast beef (each 200 grams)
- 1 Mustard
- 3 Tbsps vegetable oil
- 1 onion
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- ½ l Broth
- 8 Caper
- 1 organic lemon
- 300 grams mixed Vegetables (such as carrots, carrots and celery)
- 1 Tbsp butter
- 4 Tbsps sour Whipped cream
- 2 Tbsps chopped parsley
- 250 grams
- salt
- peppers
Rinse the meat, pat dry, season with some salt and pepper and sprinkle on both sides with mustard. Heat oil in a pan, fry meat on both sides, then remove and place in a saucepan. Peel onions, cut into strips and sauté with butter gravy, sprinkle with flour, stir and pour in broth and bring to a boil again. Mix chopped capers and lemon zest into the sauce and pour over the slices of roast beef. Cook in an oven at 180°C (approximately 350°F) for about 40 minutes, turning frequently.
Meanwhile, rinse and peel vegetables (as needed), cut into thin strips and cook soft in melted butter and season with salt and pepper. Cook noodles according to package directions then drain. Place roast beef on plates, pour over sauce and cover with vegetables and noodles. Sprinkle with parsley, put a dollop of sour cream on each plate and serve.