Rundstuk with Waterzooi

Ingredients

• 500 g of beef cut into pieces
• 2 onions
• 2 carrots
• 2 leeks
• 1 liter of beef broth
• 2 eggs
• 100 g of gruyère cheese
• salt and pepper to taste
• 2 tablespoons of butter
• 2 tablespoons of flour
• 2 cups of milk

Method

1. In a pan, brown the beef with oil and butter, adding the onions, carrots, and leeks cut into small pieces. Cook until the beef is well done.
2. In another pan, heat the butter and flour, stirring well to form a béchamel sauce.
3. Add the beef broth and milk to the béchamel sauce, stirring until the sauce is creamy and well combined.
4. Add the cooked beef and vegetables, adding salt and pepper to taste. Let it simmer for 10 minutes.
5. In a bowl, separate the eggs, adding the grated gruyère cheese to one part. Mix the eggs with the cheese well.
6. Pour the soup into a serving dish and add the egg and cheese mixture on top, creating an attractive pattern.
7. Serve hot with a drizzle of olive oil and a sprinkle of chopped parsley.