Roast Beef or Venison (whole or As Goulash) with Hearty Sauce

Summary

Ingredients

• 0.8 kg roast beef or venison
• 3 shallot (s), finely diced
• 0.5 liter ½ red wine
• 0.75 liter ¾ vegetable stock
• 8 bay leaves
• 2 cans tomato (s), peeled
• 0.5 ½ handful rosemary, fresher
• 1 potato (s)
• 6 date (s)
• 1 salt and pepper, black from the mill, coarsely ground
• 1 piece (s) butter
• some olive oil

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Instructions

1. The recipe is suitable for roast beef or venison (from the leg) in one piece or as a goulash. For goulash, too, sear the meat in one piece on all sides in a large roasting pan in a piece of butter and a dash of olive oil. Remove the meat and keep it warm.
2. Sweat small shallot cubes in the fat until translucent while stirring constantly. When the shallots are golden brown, deglaze with half of the red wine and reduce. Add the bay leaves and rosemary (the whole needles). Salt and pepper.
3. As soon as the liquid is reduced, add the remaining wine and cook in the same way. Pierce the canned tomatoes lightly and squeeze out by hand so that the liquid can drain off. Cut the tomatoes into small pieces and put them in the roaster without the tomato juice.
4. Sauté the tomatoes for a short time with the shallots and the reduced red wine and finally pour the vegetable stock on top. Add the dates and the meat and let the lid stew in the oven at 150 ° C (convection) for 3.5 hours. Turn the meat every 45 minutes.
5. Now remove the meat and place a peeled and halved potato in the roasting pan. Place the roaster on a hob and cook the potatoes until soft with the lid closed.
6. Cut the meat into pieces the size of goulash and keep warm. If you prefer to serve the meat in slices, you can skip this point.
7. When the potato is tender, use a ladle to fish the shallots, tomatoes, rosemary and bay leaves from the sauce. Use a hand blender to chop the potatoes in the stock. The sauce is now creamy and fine and takes on a beautiful brown tone.
8. Then put all the ingredients back into the sauce (either with meat cubes or the whole piece of meat). Up to this point you can prepare the recipe wonderfully.
9. When the guests come, you only need to heat the pan over a gentle heat for 30 minutes. Before serving, you can now cut the meat into slices (if you haven`t decided on goulash). It tastes best when everything can go through for half a day.
10. Red cabbage and / or Brussels sprouts with potato dumplings or buttered spaetzle go well as a side dish. The times are identical for beef and deer.

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