home Culinary recipes Meat dishes Baked meat Baked beef with potato and parsnip garnish (Rinderschmorbraten mit Kartoffel-Pastinaken Stampf)

Baked beef with potato and parsnip garnish (Rinderschmorbraten mit Kartoffel-Pastinaken Stampf)

Baked beef with potato and parsnip garnish (Rinderschmorbraten mit Kartoffel-Pastinaken Stampf)

Category: Meat dishes
Kitchen: german
Baked beef with potato and parsnip garnish (Rinderschmorbraten mit Kartoffel-Pastinaken Stampf)

Ingredients

Boneless beef, thigh (pulp) 500 g
Bulb onions 2 pcs
Carrot 1 PC.
Celery root 50 g
Parsley root 50 g
Marjoram (dried) 3/4 tsp
Red wine (dry) 100 ml
Vegetable or meat broth 250 ml
Vegetable oil (for frying) 2-3 st. l.
Tomato paste 2 tbsp. l.
Sugar 1 tsp
Salt
Ground black pepper
********** For the potato and parsnip side dish:
Potatoes 7 pcs
Parsnip (root) 1 PC
Butter 30 g
Salt 0.5 - 1 tsp
Nutmeg (ground) 1 chips.
Milk (hot) 50-100 ml

Cooking method

  • I bring to your attention one of the old German recipes, which were usually prepared on Sundays, for dinner - when the whole family was at the table in full, after a prayer service in church, or on holidays. The meat was a "festive" rather than an everyday product, it was cooked for a long time and "with soul", but very affordable.
  • I really like recipes of this kind, especially in winter when I use seasonal and affordable products. And the recipes of old German cuisine are obtained in German economical, tasty, nourishing, juicy!
  • Honestly, I have a collection of recipes from different sites + personal experience and tastes of my household are included here
  • I'll give all the links: 🔗 , 🔗 , 🔗 , and I took the potato-parsnip pound from my own recipe: 🔗
  • 1. Wash a piece of beef, dry it with towels. Heat a thick-walled skillet well, add oil, let it warm up and immediately seal the piece of meat to the brazier. Don't move! Allow to fry for a couple of minutes, until the meat begins to lag behind the surface of the pan by itself
  • Baked beef with potato and parsnip garnish (Rinderschmorbraten mit Kartoffel-Pastinaken Stampf)
  • 2. Fry a piece of meat according to the same principle from all sides
  • Baked beef with potato and parsnip garnish (Rinderschmorbraten mit Kartoffel-Pastinaken Stampf)
  • 3. At the end of frying - season with salt and pepper on all sides! (Salt very often draws out meat juices from meat, therefore: first we close the meat pores, then we season!)
  • Baked beef with potato and parsnip garnish (Rinderschmorbraten mit Kartoffel-Pastinaken Stampf)
  • 4. Vegetables (onion, celery, parsley root, carrots), peel and cut into large cubes (slices), add to the roasting pan with meat and fry, stirring occasionally, for 10 minutes.
  • Baked beef with potato and parsnip garnish (Rinderschmorbraten mit Kartoffel-Pastinaken Stampf)
  • 5. Add tomato paste and sugar, mix, then - dried marjoram and wine, boil for 2 min., Add broth. Bring to a boil, stirring occasionally
  • Baked beef with potato and parsnip garnish (Rinderschmorbraten mit Kartoffel-Pastinaken Stampf)
  • Baked beef with potato and parsnip garnish (Rinderschmorbraten mit Kartoffel-Pastinaken Stampf)
  • 6. Transfer the meat with vegetables and sauce to a heat-resistant dish (cast iron) with a lid and send it to an oven preheated to 180 ° C for 1.5 hours. Turn the meat once during roasting
  • Baked beef with potato and parsnip garnish (Rinderschmorbraten mit Kartoffel-Pastinaken Stampf)
  • 7. Mashed potatoes and parsnips. Prepare food. Parsnip root resembles parsley root, but softer in taste and larger in size
  • Baked beef with potato and parsnip garnish (Rinderschmorbraten mit Kartoffel-Pastinaken Stampf)
  • 8. ... peel, cut into large cubes, boil until tender with salt and cream. oils.
  • Baked beef with potato and parsnip garnish (Rinderschmorbraten mit Kartoffel-Pastinaken Stampf)
  • 9. Drain the water, and knead the potatoes with parsnips with a potato crush, season with ground nutmeg, and you can also add a little hot milk for the desired consistency: girl_wink:
  • Baked beef with potato and parsnip garnish (Rinderschmorbraten mit Kartoffel-Pastinaken Stampf)
  • 10. Submission.
  • Cut the beef into thin portions.
  • Baked beef with potato and parsnip garnish (Rinderschmorbraten mit Kartoffel-Pastinaken Stampf)
  • 11. Beat all vegetables with juices, spices, additives with a mixer until smooth and thickened
  • Baked beef with potato and parsnip garnish (Rinderschmorbraten mit Kartoffel-Pastinaken Stampf)
  • Serve in portions:
  • Baked beef with potato and parsnip garnish (Rinderschmorbraten mit Kartoffel-Pastinaken Stampf)
  • Bon Appetit!


Arka
Nina, excellent MK, detailed and understandable!
I can imagine how delicious
Ligra
barska, what a wonderful meat, judging by the preparation, it is very juicy and aromatic.
barska
Quote: Arka

Nina, excellent MK, detailed and understandable!
I can imagine how delicious

Thank you ! It's nice that they learn Cook to your health!
barska
Quote: Ligra

barska, what a wonderful meat, judging by the preparation, it is very juicy and aromatic.
: victory: I would be glad if the recipe comes in handy!

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