Roast Beef with Vegetables
Make small cuts on the beef roast and season with salt and pepper. Sear the beef roast in a pan in hot oil on both sides and remove from the pan.
Cut the root oyesters into juliennes. Peel and finely chop the onion. Fry the onion and root oyester juliennes in the same pan. Remove the pan from heat and keep aside ½ to 2/3 of the oyster-onion mixture for garnish.
Dust the remaining oyster-onion mixture with flour, pour in the beef broth with stirring, and puree. Place the beef roast into the pureed oyster-onion mixture, cover the pan and simmer in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for 40-50 minutes. If necessary, pour in more beef broth. Add red wine and caperberries to the beef roast at last and season with lemon juice. Stir in the sour cream and let simmer again briefly. Serve the beef roast along with the vegetables on warmed plates.
Serve with noodles.