Hunter's roast Franconian style

Ingredients for 6 servings:

• 1,600 g roast beef, from the shoulder
• 2 onions
• 6 tbsp oil
• 500 ml red wine, dry
• 300 ml meat broth
• 500 g mushrooms
• 2 bunches of parsley
• 250 g cream
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Wash the meat, pat dry, and rub with salt and pepper. Heat 2 tablespoons of oil in a pan and sear the meat vigorously on all sides. Meanwhile, finely dice the onion, then add it and let it simmer. Pour in 150 ml of wine, cover, and simmer over low heat for 90 minutes, gradually adding the stock and the remaining wine. Clean and slice the mushrooms, fry them in the remaining oil, strain the meat juices and add them to the mushrooms, add the cream, season with salt and pepper, bring to a boil, and then stir in the chopped parsley. Carve the roast and serve with the sauce. This goes wonderfully with potato dumplings, or as they are called in Franconia, green dumplings.