Roast beef with leek and almond stuffing

Name: Roast beef with leek and almond stuffing
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 1.5 kg Leeks (leek); 4 Onions; 75 g Almond kernels (without skin); 3 TABLESPOONS Oil; 750 ml Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 collar Parsley; 2 Bread roll (from the previous day); 1 kg mixed minced meat; 2 Eggs (size M); 3 TSP medium hot mustard; 1.5 kg Potatoes; 300 ml Milk; 75 g Butter; 4-5 Tbsp Soy sauce; 3-4 Tbsp dark sauce thickener; 7-10 Tbsp grated nutmeg; 7-10 Tbsp toasted flaked almonds; 7-10 Tbsp Oil; baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

1.5 kg Leeks (leek)
4 Onions
75 g Almond kernels (without skin)
3 TABLESPOONS Oil
750 ml Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 collar Parsley
2 Bread roll (from the previous day)
1 kg mixed minced meat
2 Eggs (size M)
3 TSP medium hot mustard
1.5 kg Potatoes
300 ml Milk
75 g Butter
4-5 Tbsp Soy sauce
3-4 Tbsp dark sauce thickener
7-10 Tbsp grated nutmeg
7-10 Tbsp toasted flaked almonds
7-10 Tbsp Oil
baking paper

Directions

1
Clean, wash and cut the leek into rings. Peel and finely chop the onions. Chop the almonds coarsely. Heat oil in a wide saucepan, add leek and about half of the onions, fry, add 150 ml broth and cook for 10-12 minutes while turning.
2
Then season to taste with salt, pepper and sugar. Mix in the almonds. Wash parsley, shake dry and chop finely, except for a few leaves for garnishing. Mix about 3/4 of the chopped parsley into the leek.
3
Set aside the rest of the parsley. Remove approx. 1/3 of the leek mixture as filling for the meatloaf and let it cool down a little.
4
Soak the rolls in cold water, then squeeze them well. Knead minced meat, eggs, mustard, bread roll, 2 1/2 tsp salt, 2 tsp pepper and remaining onions in a large bowl. Brush a piece of baking paper (35 x 40 cm) with oil.
5
Spread the chopping mixture on top, press evenly with moistened hands to form a rectangle (30 x 38 cm). Spread the leek filling evenly on the chopping mass. Leave an approx. 2 cm wide edge all around.
6
Roll up the mince from the short side with the help of the baking paper. Place in a roaster with the cut edge facing down. Press the ends together slightly and fold in. Shape into a loaf. In a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
7
manufacturer) fry for about 1 1/4 hours.
8
20 minutes before the end of the frying time, deglaze the roast with 600 ml broth. Peel the potatoes, wash them thoroughly and cook in boiling salted water for about 25 minutes. Heat milk and butter in a small pot.
9
Remove the roast from the oven and from the roaster and keep it warm. Pour the roast stock through a sieve into a pot. Add soy sauce, bring to the boil. Stir in sauce thickener, bring to the boil again, simmer for about 1 minute and season with salt, pepper and 1 pinch of sugar.
10
Drain the potatoes, steam briefly and mash with a potato masher, letting the milk-butter mixture run in. Season to taste with salt and nutmeg.
11
Heat the remaining leek vegetables. Cut the roast open. Arrange roast with some sauce and leek vegetables on a plate, sprinkle with remaining parsley and possibly almond flakes and garnish with parsley leaves.
12
Add the rest of the sauce. Arrange potatoes in a bowl, sprinkle with nutmeg if necessary and garnish with parsley, add.