Lemon and yogurt sauce for roast beef


I’m here to confirm that the best cooking method for beef round is exactly the same as for the rib eye roast that I posted a while ago. I tried it and it worked awesomely.  Pre-heat the oven at 500F/260C. When ready, put the meat in the oven and reduce the temperature to 475F/250C. Cook the meat 7-9 minutes per pound/half kilo, turn off the heat and let the meat continue cooking for two and a half hours. Do NOT open the oven at any time. So, you knew that already. Now, I wanted to make some sauce to go with the meat as I made a lot of it and we will keep reheating it  and re-serving it. Otherwise, we enjoy it just as well with a tad of butter on top.  I  found a yogurt with lemon sauce that looked promising and gave it a try.  It’s a smooth, light, and fresh taste. My only advice is to go easy on the lemon.  My lemon was really juicy, I guess,  and the sauce came out a tad more lemony than I would have liked it. To add some fiber to this otherwise fiber-less dish, I added a tablespoon of flax seed.

Recipe

Ingredients

  • the juice from one lemon or less
  • 1 tablespoon flour
  • 1 cup yogurt
  • 1 cup beef broth
  • 1 yolk
  • 1 tablespoon flax-seed (optional)
  • a little salt and pepper (optional)

How to make: Put the lemon juice in a saucepan. Add the flour and stir at low heat. Use a whisk and keep stirring until it is dissolved. Add the yogurt, beef broth, yolk,  salt and pepper. Keep stirring until it is nice and creamy. I added the flax-seed at the end gradually to be sure to have a nice creamy texture, not too thick, not too runny.

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