John Myers
Ingredients for 6 servings:
- 1 ½ kg roast beef, good quality
- 500 g porcini mushrooms, fresh, depending on the season
- 1 onion(s), finely chopped
- 1 garlic clove(s), cut into thin strips
- 1 can tomatoes, chopped
- 1 jar beef broth
- Butter, as desired
- e.g. mashed potato powder
- n. B. Porcini mushrooms, dried
- chili flakes
- salt and pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 2 hours 45 minutes
really simple and super tasty
Wash the roast beef and pat dry, then coat it generously in salt and then freshly ground pepper. Then, using a thin carving knife, make deep pierces through the meat and stud these cuts with thinly sliced garlic strips. You can also add dried porcini mushrooms. They taste delicious. Then, sear the meat vigorously on all sides in a pan without fat. As soon as the last surface of the meat is cooked, add the finely chopped onions and, if you like, fresh mushrooms, and sear them until nicely browned. Then add the meat stock until it is deglazed. Simmer gently over high heat until the stock thickens. Now add the can of tomatoes and the porcini mushrooms, continue to simmer until thickened, then add the remaining stock. You can also add a few chili flakes to spice up the sauce. Simmer gently with the lid on for 2 hours at 1/5 heat. Finally, add a generous knob of good butter and then thicken with mashed potato powder. That’s all you need to make a truly delicious roast beef. Bread dumplings and Chinese cabbage with a hint of sour cream go perfectly with it.
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