Roast beef in beer sauce with noodles

This hearty beef roast in beer sauce with noodles braised in the oven. The coarsely ground beef with mixed pepper, salt and ground coriander sprinkled around and rub the spices into the meat easily. Peel the onion soup and vegetables and cut into chunks. Preheat the oven to 190 °. Heat the butter in a pan and fry the beef strong first round, until it changes color. The beef drippings from the lift and wrap in aluminum foil. Onions and fry in vegetable soup drippings and season with rosemary sprigs, juniper berries, cloves and bay leaves.


Stir in tomato puree the vegetables and stir-fry briefly. Deglaze the vegetables with dark beer and fill up with vegetable stock. The beef from the tin foil take place together with the collected juices to the vegetables and place a lid. The roast beef in beer sauce on the bottom of the second rail in a preheated oven at 190 ° for about 80-90 minutes basting regularly. This basting occasionally with barbecue sauce. Beans, cover lightly with water, bring to a boil and in about 15 minutes on medium heat to cook at all. Drain the beans, turn it into butter and season with salt and pepper.

Noodles in salted water, cook at all. Pour the gravy through a sieve into a small saucepan, bring to a boil and thicken with dark gravy. Slice the roast into slices a little thicker, like to see in the picture above. Roast beef in beer sauce with noodles and arrange on warmed plates beans and serve immediately.


¤ 1200 g Beef
¤ Pepper, crushed bunt
¤ Salt
¤ Coriander
¤ 2 Onions
¤ 250 g Vegetable Soup
¤ 20 g Butter
¤ 2 Sprigs of rosemary
¤ 1 tsp Juniper berries
¤ 2 Carnations
¤ 2 Bay leaf
¤ 2 tablespoons Tomato paste
¤ 0.2 L Altbier
¤ 1 / 2 L Vegetable stock
¤ 500 g Beans
¤ 20 g Butter
¤ 300 g Spaetzle
¤ 4 tsp Gravy

4 servings – 924 calories per serving, 45 mins Prep – 90 mins Total