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Alsatian roast beef
Alsatian roast beef
4.8
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This is a traditional homemade roast beef from the region Alsace in France. The dish is served together with Alsatian pasta called Spätzele. To get the meat really tender, let the meat soak in the marinade over the night before the dish will be served. The portions are usually very big in this part of the country so you will not be hungry after a dinner like this.

Ingredient List for 6 servings:
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1 Kilo Horse lanyard
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750 ml Red wine
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2 Carrots
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1 Leek
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1 Onion
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1 Celery
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2 Bay leafs
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1 pinch Salt
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1 pinch Pepper
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1 teaspoon Olive oil
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250 ml Heavy cream
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1 tablespoon Flour
Instructions:
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The day before you will serve the meat it is necessary to prepare the marinade. Pour the wine in a big bowl, add the spices. Cut all the vegetables in small pieces and pour it in the wine.
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Place the meat in the marinade and turn it from time to time.
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On the day you will serve the meat, drain it well and brush all sides of the meat gently with some olive oil.
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Heat up a frying pan on low heat and fry the meat on all sides until it becomes light brown on the surface. Add all the marinade with the vegetables in the pan, and let the meat simmer for 2-3 hours.
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Take away the meat from the frying pan and let it cool down. Cut the meat in very thin slices.
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Mix all vegetables and the wine with an electrical mixer. Pour the sauce in casserole and heat it up with the heavy cream and the flour while stirring.
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Add the meat in the sauce and heat up on low temperature 30 minutes before serving it together with some spätzele.
A selection of recipes from the same country.
This recipe is from France , Alsace.
These small apple pies are shaped as flowers, and covered by a thin layer of puff pastry crisp. The best part is that is very easy and fast to prepare which will make you be like a pro in the kitchen.
The homemade kougelhopf is a specialty in the region Alsace in France. It used to be the cake worthy all occasions such a s weddings, Christmas, birthday parties and so on. Nowadays you can serve it as a breakfast, or as a afternoon coffee bread.
A French cheese cake from the region Alsace where the cake is called käsküeche. The bottom is made like a pie bottom and not like the usual cheese cake bottom with biscuits crumbles. It is big, fluffy, and less sweet than the American or English versions. You can add some citron peel in the cake to have a different taste.
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