A Sunday roast that can be used on every occassion. Very tasty, and super simple.
Table of Contents
- Side Dishes
- German Version
Beef in the style of California (Lombardia)
A super creamy beef roast that is well suited for beginners and makes a wonderful sunday or holiday roast.
Preparation time: ~ 2.5 hours
For four people
- 50 gr Butter
- 1 small Onion
- 30 gr Belly Pork
- 1 kg Beef Roast
- 1 Spoon Flour
- 50 ml Vinegar (best: red or white wine based)
- 250ml Cream
- 250ml Beef Broth
- Chop onions into small pieces
- Cut belly into small pegs
- Lard the beef with the belly pegs (create cuts in the meat and put the peg into it)
Melt the butter slowly in a stewing pan. Add the chopped onions and steam them in the hot butter. When the onions starting to get brown, raise the heat add the beef, then roast it. When it’s well roasted on the surface, dust the meat with the flour and deglaze it with the vinegar.
Reduce the vinegar, then reduce heat. Add half of the cream and all of the broth, then cover the stewing pan. Let it stew for roughly two hours, regularly turning the meat so it’s settled in the broth.
After the meat is nice and soft, add the rest of the cream, boil it up. Season with salt and pepper.
Remove the roast from the pan, slice it into thick slices. Then serve!
This meal is best served with spaetzle or dumplings, but you can also use pasta (I recommend gemelli pasta) or potatoes.
You can also serve it with vegetables like carrots or brokkoli.