Brush the roast thinly with mustard on all sides, sprinkle with a little pepper and paprika and set aside. Peel the onions and cut them into large cubes. Heat the clarified butter in a large roasting pan on the stove and slowly stew the onion cubes on a low heat until they are light brown.
Push the onions aside in the roaster, increase the temperature and sear the meat on both sides for approx. 2 minutes. Add the tomato and pepper pulp, stir in and roast briefly. Then deglaze with the warm vegetable stock. Add some garlic granules. Lower the temperature so that it just smooches and stir the brew briefly. Cover the roaster with the lid. Now simmer gently for about 2 hours. Turn the roast about every 30 minutes.
When the meat is tender, remove it from the roaster and place on a large plate or meat platter. Briefly puree the stock or sauce, slowly stir in the sour cream and season with chilli flakes and possibly wild garlic salt. If the sauce is not creamy enough, thicken it with a little mixed cornstarch and let it simmer for a while.
Slice the roast and place in the sauce. I usually let the slices soak in the sauce for about 20 minutes and then taste again. If you like it spicier, you can add a few drops of Tabasco to the sauce.
We also like to eat boiled potatoes or mashed potatoes and vegetables or seasonal salad.
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