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Svensk Stek med Rotfrukter
A classic Swedish roast beef, typically served with a rich gravy and a medley of roasted root vegetables like potatoes, carrots, and parsnips. A hearty and comforting meal.
🧂 Ainekset
- 1 kg Beef roast(e.g., sirloin or rib roast)
- 500 g Potatoes(peeled and cut into chunks)
- 300 g Carrots(peeled and cut into chunks)
- 200 g Parsnips(peeled and cut into chunks)
- 1 large Onion(quartered)
- 4 whole Garlic cloves
- 3 tbsp Olive oil
- 500 ml Beef broth
- 2 sprigs Fresh thyme
- 1 sprig Fresh rosemary
- 1.5 tsp Salt
- 1 tsp Black pepper
- For the gravy(roasting juices, flour, beef broth, cream (optional))
👨🍳 Ohjeet
- 1
Preheat oven to 200°C (400°F).
- 2
Pat the beef roast dry and season generously with salt and pepper. Place it in a roasting pan.
- 3
Toss the prepared root vegetables, onion, and garlic with olive oil, salt, and pepper. Arrange them around the beef in the roasting pan.
- 4
Add the thyme and rosemary sprigs to the pan. Pour the beef broth into the bottom of the pan.
- 5
Roast for approximately 1 hour 30 minutes, or until the beef reaches your desired internal temperature (e.g., 60°C/140°F for medium-rare). Baste the beef and vegetables occasionally with the pan juices.
- 6
Remove the beef from the oven and let it rest for 15-20 minutes before carving. Keep the vegetables warm.
- 7
To make the gravy, pour the roasting juices into a saucepan. Skim off excess fat. Whisk in 2 tablespoons of flour and cook for a minute. Gradually whisk in more beef broth until you reach your desired consistency. Simmer for a few minutes. Add a splash of cream if desired.
- 8
Carve the beef and serve with the roasted root vegetables and gravy.
💡 Ammattilaisvinkit
- ✓Using a meat thermometer is crucial for achieving the perfect roast.
- ✓Don't overcrowd the roasting pan; this ensures the vegetables roast rather than steam.
- ✓For a richer gravy, deglaze the roasting pan with a bit of red wine before adding the broth.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add other root vegetables like rutabaga or celery root.
- Include Brussels sprouts or broccoli for a greener element.
- For a different flavor, marinate the beef overnight in herbs and garlic.