Rosemary – Braised Beef with Porcini Mushroom Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 1 ½ kg beef, from the leg
- 6 sprigs rosemary, fresher
- 2 tablespoons oil
- 30 g porcini mushrooms, dried
- 50 g butter
- liter ⅛ red wine
- 1 large onion (s)
- 1 cup sweet cream, 250 ml
- 1 pinch (s) salt and pepper
Print Recipe
Pin Recipe Instructions
- Soak the mushrooms in 1/4 liter of water.
- Pierce the piece of meat all around with a sharp knife 2-3 cm deep and lard it with rosemary.
- Heat the oil and butter. Sear the meat in it. Season with salt and pepper, deglaze with red wine.
- Chop the onion and add. Cover and simmer over low heat for approx. 95 minutes.
- After about 30 minutes of cooking, add the porcini mushrooms with the liquid.
- When everything is ready, remove the meat and keep it warm. Reduce the meat stock with the cream a little. Then serve.
- I served parsley potatoes with red cabbage with it.
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