Rosemary Stew with Porcini Mushroom Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 30 g porcini mushrooms, dried
- 1 ½ kg beef, (from the leg)
- 6 teaspoons rosemary, fresh
- 2 tablespoons oil
- 50 g butter
- salt
- Pepper from the grinder
- 125 ml red wine
- 1 large onion (s)
- 250 g sweet cream
Print Recipe
Pin Recipe Instructions
- Soak the mushrooms in 3/4 l warm 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 in the casserole. Sear the meat on all sides. Season with salt and pepper, deglaze with red wine. Chop the onion very finely and add. Cover and simmer over low heat for 1 3/4 hours. After 30 minutes of cooking, add the soaked porcini mushrooms with the liquid.
- Take the cooked roast out of the pan and keep it warm. Thicken the frying stock with the cream, reduce a little.
- Spaetzle go well with it.
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