Ingrid's hunter's roast

Ingredients for 4 servings:

• 600 g beef (pot roast)
• 100 g butter
• 1 root parsley
• 1 carrot(s)
• powdered sugar
• Chili flakes
• 5 tbsp mushrooms (wild mushrooms), dried
• Wine, red
• 1 tbsp cornstarch
• 1 shallot(s)
• 1 clove(s) garlic
• 1 bay leaf
• pepper, red

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the carrot and parsley root into thin, fine strips (“julienne”). Rub the meat all over with chili flakes and ground red pepper. Use no more than half a teaspoon, but even less is better. Place the butter in a lidded roasting pan and let it foam. Using the powdered sugar bowl, add a touch of powdered sugar to the foaming butter and let it caramelize briefly. Sear the roast on all sides. Add the julienne strips, the peeled whole shallot, and the peeled whole garlic clove to the roasting pan and sear briefly. Deglaze the pan with half a glass of red wine (there should be no more than 1-2 cm of liquid in the roasting pan), add the bay leaf, and then carefully salt the meat. Put the lid on the roasting pan and place it in the oven at 150 degrees Celsius for one and a half hours. Soak the dried mushrooms in 250-300 ml of water for half an hour. Then remove it, place a piece of kitchen paper in a small sieve, and strain the water through the paper. Repeat this process if necessary; there should be no sand in the liquid. Remove the roasting pan from the oven. Immediately wrap the meat in tin foil and place it back in the oven. Turn off the heat beforehand and keep the door open for a few minutes; it should still be slightly warm in the oven, but not too warm. Add most of the mushroom liquid and the mushrooms to the roasting pan, and simmer briefly until the mushrooms are soft. Bind with a little cornstarch mixed with the remaining mushroom liquid. Remove from the heat and then simmer for a few more minutes. Fold in flakes of ice-cold butter. Depending on your taste and calorie-consciousness, you can also thicken it with cornstarch or assemble it with ice-cold butter. The most intense flavor is achieved with dried chanterelle mushrooms. Slice the meat and add it to the sauce. Serve with spaetzle, dumplings, gnocchi, or even wide pasta.