Hunter's roast

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• 100 ml red wine
• 250 g mushrooms
• 1 kg roast beef
• 3 tbsp oil
• Salt and pepper, black, grated nutmeg
• 300 ml meat broth
• 600 g Brussels sprouts
• 125 g whipped cream
• 600 g potatoes, waxy new
• 4 tbsp cranberries

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Wash the meat, pat dry, and season with salt and pepper. Peel and finely dice the onion. Brown the meat all over in a casserole dish in 2 tablespoons of oil over high heat, add the onions and cook. Deglaze with half the wine and a little stock. Cover and braise the meat over low heat for about 90 minutes, adding stock and wine occasionally. About 30 minutes before the end of the cooking time, wash the potatoes and boil them in salted water with the skin on. Meanwhile, trim and wash the Brussels sprouts, cut a cross into the stalks, and boil the sprouts in salted water for about 10 minutes until al dente, seasoning with pepper and nutmeg. Grate the mushrooms, slice them, and fry them in the remaining oil, then remove from the heat. Remove the roast from the pot and keep warm. Strain the cooking juices through a sieve, add them to the mushrooms along with the cream, simmer briefly, and season with salt and pepper. Peel the potatoes. Slice the roast and serve with mushroom sauce, potatoes, Brussels sprouts and cranberries.