Buy all ingredients right below the recipe
Ingredients
- 800 g roast beef (4 slices of 200 g each)
- 1 tbsp dried porcini mushrooms
- 300 g fresh mushrooms (or wild mushroom mix)
- 600 ml beef stock
- 200 g onions
- 2 tbsp wheat flour (all-purpose)
- 1 tbsp lard (or clarified butter)
- 1 tbsp apple cider vinegar
- 60 g butter (cold)
- 1 handful fresh parsley
- 1 pinch black pepper
- 1 pinch table salt
Method
- 1Peel and finely dice the onions. Season the roast beef slices with salt and pepper and lightly dredge both sides in flour (tap off any excess flour).
- 2In a Dutch oven, heat the lard over high heat. Sear the meat on both sides until nicely browned. Remove the meat and set aside on a plate.
- 3Reduce the heat, add the onions to the pot, and sauté until golden brown, stirring frequently. Sprinkle 1 tsp of flour over them and sauté briefly (approx. 1 minute).
- 4Add the dried mushrooms and about 500 ml of beef stock. Stir well, return the meat to the pot, and add the vinegar. Bring everything to a boil, then reduce the heat and let it simmer slowly, covered, at a low temperature.
- 5Meanwhile, clean the fresh mushrooms and halve or quarter them depending on their size. In a separate pan, melt 30 g of butter until foamy and sauté the mushrooms over high heat for approx. 2–3 minutes until golden brown. Season with salt and pepper.
- 6After about 30 minutes of braising, add the sautéed mushrooms and the remaining stock to the meat. Continue to simmer until the meat is fork-tender (the duration depends on the quality of the meat).
- 7Remove the pot from the heat. Stir the remaining cold butter in small pieces into the sauce to thicken and refine it. The sauce must not boil anymore. Serve sprinkled with freshly chopped parsley. Potatoes or Spätzle are excellent accompaniments.
