Summary

Ingredients

• 1 ½ kg roast beef, good quality
• 500 g porcini mushrooms, fresh, dependin on the season
• 1 onion (s), finely chopped
• 1 clove (s) garlic, cut into thin strips
• 1 can tomatoes, chunky
• 1 glass beef broth
• Butter, if you like
• Potato puree powder
• Porcini mushrooms, dried
• Chilli flakes
• salt and pepper

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Instructions

1. Wash the roast beef and pat dry, then roll it first in a lot of salt and then in a lot of freshly ground pepper. Then use a thin meat knife to lead deep puncture channels through the piece of meat and lard these cuts with thinly sliced garlic strips. You can also bring in dried porcini mushrooms. Tastes great.
2. Then fry the meat vigorously on all sides in a saucepan without fat. When the last surface of the meat is fried, add the chopped onions and, if you like, fresh mushrooms and fry them until everything is nicely roasted. Then add the meat stock until everything is extinguished. Cook properly over a high flame until the brew thickens. Now add the can of tomatoes and porcini mushrooms, continue to stew until everything is creamy and then add the rest of the broth. You can also add a few chilli flakes to make the sauce spicy.
3. Let simmer on 1/5 of the flame for 2 hours with the lid on.
4. Finally, add a decent piece of good butter and then thicken with mashed potatoes.
5. It doesn`t take more than that to make a really tasty roast beef.
6. Bread dumplings and Chinese cabbage with a sour cream note taste delicious.