Beef Roast in Sauce with Dried Porcini Mushrooms
A treat for all meat lovers combined with mushrooms. Beef roasted at a low temperature will be tender, and the dried porcini mushrooms will ensure a particularly thick and aromatic sauce.
Details
- Preparation Time: 35 minutes
- Cooking Time: 120 minutes
- Difficulty: 1
- Spiciness: 0
- Number of Servings: 6
Ingredients
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1.5 kg Meat, beef, breast
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pieces Salt, table
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4 spoon Oil, olive
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6 pieces Garlic, fresh
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3 pieces Onion, raw
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2 dl Alcohol, Wine, Red
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4 dl Soup base, beef, cube
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10 g Mushrooms, shiitake, dried
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1 twig Rosemary, fresh
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5 twig Thyme, fresh
Steps
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Preheat the oven to 150 degrees Celsius. Pat the beef dry, season with salt and pepper. Peel the garlic cloves and simply crush them, and roughly chop the onion.
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In an ovenproof dish with a lid, heat olive oil and sear the seasoned meat on all sides for about ten minutes.
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Set the beef aside and in the same dish, sauté the onion over medium heat for eight minutes, then add the crushed garlic cloves. Once fragrant, pour in the wine and scrape up the bits from the bottom of the dish that formed during the searing of the meat and onion.
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Add the beef stock, mushrooms, and the meat. Wait for the liquid to come to a boil, then cover the dish and place it in the oven for two hours or slightly longer, depending on the thickness of your roast. If you have a thermometer, the internal temperature of the meat should be between 60 and 70 degrees Celsius.
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Once the meat is roasted, remove it from the dish and cover it with foil.
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Blend the sauce with an immersion blender, add chopped rosemary and thyme, and simmer over moderate heat for 15 minutes. Season additionally with salt and pepper if needed.
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Slice the beef and pour the sauce over it. Serve with any side dish and salad.
Nutrition Information (Per 100g)
- Calories: 218.93 kcal
- Fat: 15.55 g
- Saturated Fat: 5.26 g
- Carbohydrates: 4.88 g
- Sugars: 0.67 g
- Protein: 13.58 g
- Fiber: 0.48 g