John Myers
Beef Sauce with Mushrooms
The perfect beef sauce with mushrooms recipe with a picture and simple step-by-step instructions.
- 1 kg Lean beef
- 2 Pc. Zweibel
- 3 tbsp Olive oil
- Salt and pepper
- 2 Pc. Hot peppers
- 3 tbsp Tomato paste concentrated three times
- 2 Glasses Beef stock a 400 ml
- 600 ml Red wine
- 600 g Mushrooms
- 100 ml Rama Cremefine 7%
- Freshly grated Parmesan
- Cut the beef and onion into small cubes. Core the peppers and cut into rings. Heat olive oil in a pan and fry the beef in portions, add and fry onions with each portion, season with salt and pepper and then put in a saucepan. Add the tomato paste to the meat and sauté with it. Now fill up with beef stock and red wine and add the peppers. Let simmer for about 90 minutes. Or until the meat is nice and tender. In the meantime, cut the mushrooms into leaves (I’ll only use the heads) and fry them in a pan. If the meat is nice and soft, add the mushrooms and warm them up. If necessary, season again and refine with Rama Cremefine. Noodle or gnocchi and freshly grated Parmesan go well with it.
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