Tuesday, July 28, 2015

Beef roast with orange sauce - Nötstek med apelsinsås

Nötstek med apelsinsås

Why not treat your family or friends to a real Sunday roast? Takes a while to prepare, that’s true, but it does its own work in the oven once it’s in there.

4 to 6 servings

2 lbs boneless beef, like a roast
1½ tsps salt
1 tsp pepper mix
1 tsp dried sage
1 onion
1 carrot
1 orange
1 celery stem
scant ¼ cup meat bouillon

good ¾ cup meat bouillon
fresh juice from 1 orange
½ tsp Worcestershire sauce
2½ to 3 tbsps Maizena or cornflour
½ to 1 tsp sugar

Mix salt and spices and rub the meat with this. Put it in an oven-proof pan or roasting pan. Peel onion and carrot. Cut onion, carrot and orange in slices and celery in pieces. Place it all around the meat, pour on the bouillon and put the meat in the lower part of the oven at 175C/gasmark 4 for about 1½ hours, until the meat is done (should be at 75C). Cover with aluminum foil and leave for about 15 minutes before carving it.

Pour the juice from the roasting pan in a saucepan and beat in the bouillon, orange juice, Worcestershire sauce and Maizena. Boil until it thickens and flavour with some sugar. Slice the meat and put it on a serving plate and serve with the sauce and boiled potatoes (or roast potatoes) and vegetables of your choice.






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