Roast Beef with Sour Cream Gravy

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Method

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1. Let the meat come to room temperature, pat it thoroughly dry, then rub it with oil or fat, and season generously with salt and pepper.
2. Preheat the oven to 230°C (210°C fan), and sear the meat on all sides over high heat in a pan or roasting tin.
3. Put it in the oven and roast for about 15-20 minutes, until the core temperature reaches 50-52°C. ⏱ Timer: 15 min
4. Take it out, cover loosely with foil, and rest for 10-15 minutes. ⏱ Timer: 10 min
5. While the meat rests, put the fat left in the roasting dish on the stovetop over medium heat.
6. Sprinkle in the flour, and stir with a wooden spoon for 1 minute to cook off the raw flour taste. ⏱ Timer: 1 min
7. Gradually pour in the water or stock, stirring until smooth, bring to the boil, scraping up the browned bits stuck to the bottom of the dish.
8. Take off the heat, and stir in the sour cream to get a creamy, pale sauce - don't boil it any further, or the sour cream may curdle.
9. Slice the roast beef and pour the sour cream gravy over it at the table.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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