Delicious recipe from Germany, Rind-fleisch mit Zitronensosse (rint-fly-sh mit zitt-roh-nen-zozze) is a tasty way of cooking beef. It is accompanied by a delicately flavoured lemon and mushroom sauce. Serve with mashed potatoes and green beans.
1 X 4 lb. top rump of beef
1 teaspoon salt
2 fl. oz. vegetable oil
1 large onion, stuck with
3 cloves bouquet garni, consisting of parsley sprigs,
1 thyme spray and
1 bay leaf tied together
6 black peppercorns thinly pared rind of
1 small lemon
1 ½ pints chicken stock
3 oz. butter
2 tablespoons flour
3 tablespoons lemon juice
½ teaspoon salt
½ teaspoon white pepper
4 oz. button mushrooms, wiped clean and quartered
½ teaspoon grated nutmeg
1 egg yolk, beaten
2 tablespoons sour cream
Rub the meat all over with the salt and set aside.
In a large flameproof casserole, heat the vegetable oil over moderate heat. When the oil is hot, add the beef to the casserole and, turning frequently, cook for 10 to 12 minutes or until it is evenly browned on all sides.
Place the onion, bouquet garni, pepper-corns and lemon rind in the casserole and pour over the chicken stock. Increase the heat to moderately high and bring the liquid to the boil. Cover the casserole and reduce the heat to low. Cook the beef for 2 to 3 hours or until it is very tender when pierced with the point of a sharp knife.
Preheat the oven to very cool 275 °F (Gas Mark 1, 140 C).
Remove the casserole from the heat. Using two large forks, remove the meat from the casserole and place it on an ovenproof plate. Cover the meat with aluminium foil and place the plate in the oven to keep warm.
With a large metal spoon, skim off and discard any fat from the liquid in the casserole.
Strain the stock through a strainer into a large bowl. Discard the contents of the strainer. Measure 15 fluid ounces ½ cups of the stock and reserve. Discard the remaining stock.
In a medium-sized saucepan, melt 1 ounce of the butter over moderate heat. Remove the pan from the heat and, with a wooden spoon, gradually stir in the flour to make a smooth paste. Gradually add the reserved stock, stirring constantly. Return the pan to the heat and cook, stirring constantly, for 2 to 3 minutes or until the sauce is thick and smooth.
Reduce the heat to low, stir in the lemon juice, salt and pepper and cook, stirring frequently, for a further 5 minutes.
Meanwhile, in a small frying-pan, melt the remaining butter over moderate heat. When the foam subsides, add the mush-rooms to the pan and cook for 3 minutes, stirring occasionally. Using a slotted spoon, transfer the mushrooms to kitchen paper towels to drain.
Stir the mushrooms and nutmeg into the sauce and continue cooking for a further 3 minutes. Remove the pan from the heat.
In a small mixing bowl, combine the egg yolk and sour cream and stir in 2 tablespoons of the sauce. Return the sauce mixture to the saucepan and continue cooking for 2 to 3 minutes or until the sauce is thick and smooth. Do not allow the sauce to boil. Remove the pan from the heat. Keep warm.
Remove the meat from the oven and remove and discard the foil. Place the meat on a carving board and cut it into thick slices with a sharp knife. Arrange the slices of meat on a warmed serving plate and pour over half the sauce. Pour the remaining sauce into a warmed sauce-boat. Serve immediately.