Summary

Ingredients

• 1 kg roast beef (shoulder)
• 125 g bacon, mixed, smoked
• 250 g chanterelles
• sea-salt
• pepper
• 400 g carrot (s), youn
• 1 bunch spring onion (s)
• 60 g butter
• 2 tablespoon flour
• 2 cl cognac
• 1 bottle red wine (Burgundy)
• 2 cloves garlic)

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Instructions

1. Cut the meat and bacon into large cubes. Then salt and pepper. Clean the vegetables and cut them into large pieces.
2. Heat the butter in a saucepan and lightly fry the bacon and meat in portions. Add the vegetables and sauté briefly. Dust with the flour. Deglaze with the cognac and top up with the red wine. Peel and chop the garlic and add. Simmer everything together over medium heat for about 2 1/2 hours.
3. Serve with spaetzle and seasonal salads.