Cut bean ends into small pieces, blanch in light salted water until al dente, drain when cool. Cut bacon into cubes. Pluck savory and rosemary. Remove the skin from the onion, cut into strips. Remove garlic from skin, cut into small pieces.
Rinse chanterelle well after cooling, clean stems, cut large mushrooms in half and dry. Brush potatoes well, dry and cut into wedges. Season meat on both sides with salt and pepper.
Heat frying pan with rapeseed oil, brown meat on both sides, add paradeis pulp, flour, roast briefly, add garlic and a little rosemary, extinguish with red wine, fill up with vegetable soup, add peppercorns, bay leaf, juniper and stew for 20 to 25 minutes.
Heat frying pan with clarified butter, fry chanterelles, add a little rosemary, put frying pan aside. Fry potatoes with hot clarified butter on both sides, add onions, sauté beans and bacon, sprinkle in savory, add garlic to potatoes. Afterwards, drain the sauce.
Serve:
Pour sauce as a mirror on a flat plate, place meat on top, pile chanterelles on top of meat, put potatoes on top, add beans and garnish with rosemary sprig.
432 Kcal – 13 g fat – 44 g egg white – 27 g carbohydrates – 2 Be (bread units) : O title : Beef rump stewed in red wine with bacon beans and : > garlic potatoes.
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