Ingredients: sour cherries 50.7%, drinking water, sugar, coconut milk 3.6%, modified corn starch, ground cinnamon
Preserved by heat treatment.
Contains no preservatives.
Packaging / Net weight:
720 ml / 700 g
Roast beef with sour cherry sauce and toasted noodles
Preparation time: 2 hours
Ingredients for 4 people:
- 1 bottle Rege sour cherry sauce
- 600 g of beef sirloin
- 2 cloves of garlic
- salt, freshly ground pepper
- 1 tbsp. cooking oil
- 400 g of boiled potatoes
- 120 g fine flour
- 2 whole eggs
- 1 beaten tsp. salt
- cooking oil into the cooking water
- 50 g of butter for frying the noodles
Preheat the oven to 185 degrees. Pierce the beef in several places and add thin strips of garlic. Season with salt and pepper on all sides, then rub with oil. Put the pinned meat in a heat-resistant bowl, pour a finger’s worth of water under it, then cover it with aluminum foil and put it in the preheated oven. Bake for approx. for 90 minutes, then remove the aluminum foil and roast for another half hour.
In the meantime, prepare the potato noodles, for which boil the potatoes until soft in their skins, then cool completely. Peel it, then crush it with a potato masher. Add two whole beaten eggs, the measured flour and a teaspoon of salt. Work the mass thoroughly, then let it rest in the fridge for approx. half an hour. Then, on a floured surface, knead it into sticks with a diameter of 1.5-2 cm and cut it into 3-4 cm pieces.
Cook them in boiling salted, oily water for 2-3 minutes until they rise to the top of the water, then remove them with a slotted spoon onto a tray.
Once the meat is cooked, heat up the cherry sauce and then fry the noodles. Melt butter in a pan, then fry the noodles in small portions so that each one is slightly browned. It’s good if the outside is crispy.
Slice the roast meat and serve with the cherry sauce and toasted noodles.