Hunter’s Pot

For the hunter’s stew, cut the roulade meat into strips and mix with the mustard. Dice the onions. Heat 3 tbsp. oil in a roasting pan or a wide pot.

Season the meat with salt and pepper and brown it in 4 portions one after the other, adding 1 tbsp of oil from the second portion on. Add onions and tomato paste to the last portion and fry briefly.

Then put all the meat back into the pot. Deglaze with red wine, then stir in the paprika powder, add the soup, bring to the boil and simmer on a low heat, covered, for about 45 minutes.

Then add the mushrooms to the meat and braise for another 30 minutes. Bind with sauce thickener or cornstarch and fold in cream shortly before serving.

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