Recipe (english)

Beef roast with stone mushroom cream sauce

Beef roast with stone mushroom cream sauce

For beef roast with stone mushroom cream sauce soak dried stone mushrooms 30 minutes in cold water. Cut the carrots, celery and onions into small cubes. Season beef roast with pepper and salt. Heat the lard in a stewing pan. Brown the meat all around, wrap in aluminium foil and keep warm. Lightly brown the vegetables in the fat. Crush the juniper berries and braise with a bay leaf, pressed garlic and thyme. Add Madeira. Unroll the meat and place on the vegetables. Put a lid on it. Reduce temperature and stew the beef gently for 90 minutes. For the stone mushroom cream sauce, add the stone mushrooms with soaking water 30 minutes before the end of cooking time to the beef roast. Add beef stock. Round off with cream. Take the meat out of the pot. Bring Stein Mushroom Cream Sauce to the boil and thicken slightly with dark Sauce Binder.

Servings: 6, Difficulty: 
Preparation time: 30 minutes, Total duration: 2 hours

All data per serving:
Calories
Carbohydrates
Protein
Fat
361 kcal
11 g
45 g
12 g

(C)opyright by Marions Kochbuch