Summary

Ingredients

• g 1,600 roast beef, off the shoulder
• 2 onions)
• 6 tablespoon oil
• 500 ml red wine, dry
• 300 ml meat broth
• 500 g mushrooms
• 2 bunches parsley
• 250 g cream
• salt
• pepper

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Instructions

1. Wash the meat and pat dry, rub with salt and pepper. Heat 2 tablespoons of oil in a pan, fry the meat vigorously on all sides, meanwhile cut the onion into small cubes, then add and let it braise as well. Pour 150 ml of wine and let simmer, covered, over low heat for 90 minutes, gradually adding the stock and the rest of the wine.
2. Clean the mushrooms and cut into slices, fry in the remaining oil, sieve the meat stock and add to the mushrooms, add the cream, season with salt and pepper, bring to the boil and then stir in the chopped parsley. Slice the roast and serve with the sauce.
3. This goes well with potato dumplings or, as they say in Franconia, green dumplings.