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Ingredients
Braised Beef with Mushrooms
- For the stain
- 3 cups Red wine
- 1 cup water
- 1 finely chopped onion
- 1 finely chopped carrot
- 1 garlic clove
- 2 bay leaves
- 2 sprigs rosemary
- 2 tsps chopped parsley
- Side dishes
- ⅘ kilogram mixed Mushrooms
- 4 Tbsps vegetable oil
- salt
- peppers
Season the beef with salt and pepper. Place all the ingredients for the pickling liquid in a pot. Add the beef, cover, and let marinate for 8 hours at room temperature. Turn several times during the marinating time. Remove from the liquid, drain well, and pat dry. Melt the butter in a roasting pan. Add the beef and brown on all sides. Add the gravy to the pan. Cover the roasting pan, and place in a 180°C (approximately 350°F) oven. Braise for 40 minutes in the oven. Strain the marinating liquid, then add to the roasting pan. Braise an additional 60 minutes without the lid. If necessary, stir in some cornstarch to thicken the cooking liquid.
Clean the mushrooms. Heat some butter in a pan, and quickly sauté the mushrooms. Add to the roasting pan during the last 5 minutes of cooking time. Remove the beef from the oven, cut into slices, and serve with the mushrooms and the sauce.
(Percentage of daily recommendation)
| Calorie | 740 cal. | (35 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |