User Login
Alsatian roast beef
Alsatian roast beef
4.8
2 Reviews.
Time:
Prep:
Cook:
Price:
Diff.:
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:
Button
1 Kilo Horse lanyard
Button
750 ml Red wine
Button
2 Carrots
Button
1 Leek
Button
1 Onion
Button
1 Celery
Button
2 Bay leafs
Button
1 pinch Salt
Button
1 pinch Pepper
Button
1 teaspoon Olive oil
Button
250 ml Heavy cream
Button
1 tablespoon Flour
Instructions:
Button
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.
Button
Place the meat in the marinade and turn it from time to time.
Button
On the day you will serve the meat, drain it well and brush all sides of the meat gently with some olive oil.
Button
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.
Button
Take away the meat from the frying pan and let it cool down. Cut the meat in very thin slices.
Button
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.
Button
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.
Filled pancakes with shrimps
Filled pancakes with shrimps
Homemade French recipe of filled pancakes, also known as crêpes. It's a lovely combination of shrimp and mushroom filling topped with a creamy sauce and cheese. It makes a great starter by serving it one by one, or a lighter lunch or dinner.
French Macekrel terrine
French Macekrel terrine
French Mackerel terrine that is perfect as a starter on a warm summer day, or as a side dish for a lighter lunch. The recipe uses the mackerel fillets in a can flavored with white wine and citron. If you can’t find this flavor, the dill kind is a good option.
Hazelnut pie
Hazelnut pie
This typical Alsatian homemade hazelnut pie has a thick and crusty pie bottom and needs to rest over the night to get the right consistence. This pie is a good idea as a dessert to end an Alsatian evening after some tarte flambées (which you can also find on this webpage).
Translation
Below you can chose which language you would like to have the page translated to,

This service is provided by Google Translate.