Riegersburg Roast Beef

Pat the roast (preferably between strong cling film) and cut the edges a little so that the meat does not bulge during roasting. Season with the salt and pepper mixture. Fry in a pan in hot fat on both sides, remove and keep warm. In the same fat, fry the sliced smoked sausages, onions, peppers and mushrooms. Finally add the tomatoes, dust with flour and boil down with a little beef stock to a creamy sauce. Add the roast beef and let it steep in the sauce for a short time. Meanwhile, fry bacon cubes until translucent. Arrange the roast on warmed plates and pour the ragout over it. Decorate with roasted bacon and a dollop of sour cream.

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