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This dish, which is based on a traditional recipe from Great Britain, is a good example of a healthy, balanced meal. Moderate portions of protein (from meat) are combined with starchy carbohydrates and fresh vegetables. And thanks preparation on Mycryo contains the dish just very little fat.
Preparation time 120 minutes
INGREDIENTS .. 4 pers
- 1 pound roast beef
- 4 tsp mustard
- 1 cup beef broth, preferably homemade
- Mycryo
- pepper & salt
- 1 pound potatoes
- 1 1/3 cup carrot
- 1 1/3 peas
- little bit olive oil
PREPARATION
Preheat the oven to 356°F. Weigh the roast beef, and calculate the cooking time on the basis of the weight.
Place the meat on a rack in a roasting pan. Season with pepper and coat with some of the mustard if using. Cook the meat in the oven according to the calculated cooking time and basting occasionally with the juices from the roasting pan.
Prepare the vegetables. Put the potatoes in a large pot of boiling water and boil for 5 minutes. Let them then drain well and put them back into the pan. Cover it and shake well so that the potatoes are not as smooth anymore (this keeps them crispier).
Make the gravy from the meat sauce with some mustard. The spicier the better.
Steam the carrots for 20 minutes and 5 minutes before the carrots are ready, add the peas and leave for 5 minutes to steam together.
Serve on warmed plates with vegetables and sauce.
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