Roast beef in sage sauce with apple and roasted vegetables

Name: roast beef in sage sauce with apple and roasted vegetables
Cook time: 45 min
Total time: 125 min
Yield: 8
Ingredients: 1 kg crumbly potato; 250 g Red onion; 500 g winter carrot; 2 Pink Lady apple or another fresh sweet apple; 50 g unsalted butter or margarine; 785 g culinary roast beef; 100 g smoked bacon strips; 150 ml Crisp Apple Cider; 380 ml meat fond; 15 g fresh sage leaf

Roast beef in a sage sauce with potatoes, onions, winter carrots, apples and bacon strips.

Ingredients

Kitchen Stuff

2 large baking dish

Directions

Peel the potatoes, cut into equal pieces and boil them in water with salt if necessary in 15 min. Almost done.
Drain and allow the potatoes to cool for about 45 minutes.
Preheat the oven to 160 ° C. Peel the onions and cut into parts.
Peel the winter carrot and cut into 1 cm pieces. Cut the apples into pieces, peel them and remove the core.
Put the potatoes in one oven dish or roasting pan and the onion, carrot and apple in the other.
Heat the butter in a frying pan. Sprinkle the roast beef with the seasoning mixture out of the package and bake in a browned medium over medium heat for 4 minutes.
Remove the meat from the pan, pour the shortening over the potatoes and scoop. Place the meat in the aluminum dish out of the packaging.
Put together with the oven dishes with vegetables and with potatoes in the oven. Bake in 30-35 min. Until done.
In the meantime, heat a frying pan without oil or butter and fry the bacon strips in approx. 4 min. Until crispy.
Add the apple cider, beef stock and the sprigs of sage and leave to simmer for 8 minutes.
Remove the sprigs of sage from the sauce. Add the red wine sauce from the roast beef packaging and boil for another 2 minutes.
Cut the roast beef into thin slices. Spoon the potatoes and vegetables on a large scale. Put the meat on it and spoon the sauce over it.