Summary

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

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Instructions

1. Soak the mushrooms in 1/4 liter of water.
2. Pierce the piece of meat all around with a sharp knife 2-3 cm deep and lard it with rosemary.
3. Heat the oil and butter. Sear the meat in it. Season with salt and pepper, deglaze with red wine.
4. Chop the onion and add. Cover and simmer over low heat for approx. 95 minutes.
5. After about 30 minutes of cooking, add the porcini mushrooms with the liquid.
6. When everything is ready, remove the meat and keep it warm. Reduce the meat stock with the cream a little. Then serve.
7. I served parsley potatoes with red cabbage with it.