Burgundy roast from Vienna

Ingredients for 4 servings:

• 1,000 g beef, boned hindquarters (from the leg of beef)
• 1 tbsp salt
• 1 tbsp, leveled pepper
• 750 g onion(s)
• 750 ml red wine
• 100 g onion(s) (shell onions)
• 1 tsp sugar
• 1 tbsp potato flour

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Wash the meat, season with salt and pepper, and brown in hot butter until nicely browned. Peel and roughly chop the onions, add them, and baste with the red wine. Cover the pot and simmer the meat and onions until tender. Meanwhile, peel the pearl onions and sauté them in butter with the sugar. Remove the meat, strain the sauce, and thicken slightly with the potato flour. Season the sauce with salt and pepper to taste. Slice the meat and serve with the sauce and onions.