Braised beef with porcini mushroom sauce

Ingredients for 3 servings:

• 20 g porcini mushrooms, dried
• ¼ liter of water
• 700 g beef from the rump
• 2 tbsp oil
• 50 g butter
• 125 ml red wine, sweet
• 1 large onion(s), finely chopped
• 3 sprigs rosemary, finely chopped
• 1 cup of sweet cream
• Salt and pepper from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 15 minutes

served with parsley potatoes and salsify

Soak the mushrooms in 1/4 liter of water for at least 30 minutes, or overnight if desired. Season the meat with salt and pepper. Then sear it on all sides in a casserole dish with oil and butter. Deglaze with red wine. Add the finely chopped onion and rosemary. Simmer for about 1 1/2 hours, adding a little water if necessary. Add the soaked porcini mushrooms and the strained porcini mushroom stock, turn the roast, and simmer for another 1 1/2 hours. Keep the cooked roast warm and simmer the meat juices with a little cream. Season again with salt and pepper, if desired. This dish goes well with, for example, salsify in béchamel or brown butter and parsley potatoes.