Roast Beef Lung in Vegetable Cream Sauce

For the beef lung roast in vegetable cream sauce, remove the fat, skin and tendons from the lung roast, salt, pepper.

Cut the celeriac, carrots and zucchini into 3 cm long strips and leeks into rings. Blanch the vegetables in salted water for about 3 minutes, strain, rinse in cold water and drain well.

Sear the lung roast all around in heated THEA, remove from the pan and continue roasting in a frying pan in the oven at 150 degrees for about 25 minutes.

Take out, wrap in foil. Degrease the residue from frying and lightly fry the onion cubes in it.

Add Cremefine, cream, gravy and mustard and whisk until smooth, reduce to a thick consistency and finally season with salt, pepper and Worcester sauce.

Add the prepared vegetables to the sauce, allow to infuse briefly, season to taste and serve with the sliced beef lung roast.

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