Hunter’s Roast Beef

Season roast with salt and pepper and dip in flour on one side. Fry quickly in hot butter, remove from pan and keep warm. In the fat residue, fry capers, onion and lemon peel, dust with flour. Deglaze with a little beef broth and bring to a boil. Pour in red wine, add the meat, cover the pan and steam in the oven for about 1 hour at medium heat.

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