Girardi Roast

For the Girardi Rostbraten, pound the beef (preferably between strong plastic wrap) and cut the edges a little so that the meat does not bulge during roasting. Coat one side of meat with mustard and season both sides with salt and pepper mixture. Heat oil in a heavy, iron skillet. Place roast pieces with mustard side down, brown, turn, also fry and remove.

Keep warm, fry bacon cubes (if there is too much fat, pour off excess fat). Add some butter and fry shallots, mushrooms, capers, cucumbers and parsley. Deglaze with a dash of white wine and dust with flour.

Mix sour cream with a little flour and water, stir in. Then add some beef broth and boil down to a plump sauce. Put roast back in, let stand briefly. Arrange on warmed plates and serve with chopped parsley.

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