Roast in the oven in Swiss

Servings: 8 Cooking time: 3 minutes chasa


Roast in the oven - this recipe is available in the kitchenalmost every nation. Below I will describe the recipe of the Swiss cuisine of the Soviet edition of the 60-ies of the last century, "Home nerdy." Quick and easy to prepare with excellent result - here the reasons why we choose to roast in the oven.

Once upon a time a woman laid on Sundaysmeat and potatoes in the oven and went to church, and on their return were removed from the oven ready meal - a soft, flavorful meat and melting in the mouth potatoes. That's why the stew in the oven was considered the best of the Sunday dishes our mothers - and so are we.

Ingredients for "Roast in the oven in Swiss":

  • 1 kg boneless beef pulp;
  • 3 tablespoons vegetable oil;
  • 8 medium sized potatoes - peeled and cut into quarters;
  • 5 pieces of long and thin carrots, cut into large pieces (suitable grade of Amsterdam or Carnival - it is long and thin, and also sweet);
  • 1 large onion, cut into wedges;
  • 3 tablespoons flour
  • 1 cup of water;
  • 1 cup tomato sauce (you can buy ready-made from Krasnodar);
  • 3-4 cube beef broth;
  • 1 teaspoon salt;
  • 1/2 teaspoon ground black pepper.

Recipe for "Roast in the oven in Swiss":

Roast in the ovenTo prepare the roast, you will need a deep metal utensils - kettle or deep frying pan with a lid without plastic handles. </ Br> Meat wash in running water, cut into large pieces and fry in butter in a deep bowl for 20 minutes. or until brown.

Add the cauldron potatoes, carrots and onions and fry for another 10 min., Stirring occasionally.

In a bowl, combine the water, tomato sauce, beefbroth, salt and pepper; stir the mixture until smooth. Add the vegetables to the cauldron flour, mix well and pour the hot mixture prepared.

Cover the kettle lid and bake in the oven at 165 degrees C for 2.5-3 hours (or until the meat and vegetables are very soft).</ Br> Feeding, decorate the plate with a sprig of dill, parsley or other herbs.</ Br> Bon Appetit!

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