Traditional roast beef is a large piece of beef rump baked or cooked as a whole, or tenderloin, which is cut into pieces after the end of cooking. However, cooking in this way requires prolonged roasting at a high temperature, so we offer a “lightweight” version of the recipe, when beef is cut immediately and, accordingly, cooked faster. In addition, real roast beef is often done “with blood”, but for this you need to be confident in the quality of meat, and in all other cases it is better to be safe and conduct a full heat treatment.
Ingredients:
- beef - 500 g.
- potatoes - 3 pcs.
- olives - 150 g.
- butter - 50 g.
- olive oil - 2 tbsp. l
- Tomato - 2 pcs.
- soy sauce - 2 tsp.
- zira - 1 tsp.
- ground black pepper - to taste
- salt - pinch
How to cook roast beef with potatoes
1. We choose meat for cooking with a small amount of fat. We wash it under cool water. Peel the potatoes, rinsed. Tomatoes dipped in boiling water for a minute to remove the peel.
2. Cut the meat into large enough pieces. Pour olive oil into a frying pan, heat it. Send meat pulp for 5 - 10 minutes to fry, seasoned with black pepper, salt and zira.
3. Put the potatoes to boil for about 10 minutes, be sure to salt them after boiling.
4. When the beef is roasted, we send it to an oven heated to 180 degrees for 30 minutes.
5. Tomatoes are cut into cubes, and olives into rings.
6. Put the not quite boiled potatoes in the pan, add the butter, and fry until golden brown.
7. Remove the meat from the oven, cool and cut into thin strips. Next, set stew for 15 minutes (optional), adding the specified amount of soy sauce.
8. Put ready-made meat, roasted potatoes and sliced vegetables in the dish.
