Summary

Ingredients

• 400 g mushrooms, fresh or frozen
• 1 small onion (s)
• some oil
• 125 ml whipped cream
• 1 tablespoon parsley
• 1 kg beef (long piece with 2 incised pockets)
• 500 ml beef stock
• 1 tablespoon flour
• parsley
• Tomato (s) and mushrooms for garnish

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Instructions

1. Dice the cleaned mushrooms and peeled onions for the filling. Fry in a little butter or oil. Steam until all the liquid has evaporated. Add 2 tablespoons of whipped cream and cook until the mixture thickens. Mix in the parsley. Season to taste with salt and pepper. Let cool down.
2. Rinse the meat with cold water, pat dry with kitchen paper and fill with the mixture, wrap with kitchen twine. Rub with salt and pepper. Heat some oil in the roasting pan. Fry the meat all around for 10 minutes. Gradually pour on the stock. Braise in a closed saucepan over medium heat for about 2 hours. Let the meat rest under aluminum foil for 15 minutes.
3. Fill the stock with water, bring to the boil. Mix the flour in a little cold water until smooth. Thicken the sauce with it. Simmer for 10 minutes, stir in the rest of the whipped cream. Bring to the boil and season to taste. Serve separately with the cut meat.
4. A mixed green salad with raw mushroom slices, boiled potatoes or dumplings tastes good with it.