Beautiful and delicious, fragrant mushroom sauce that gives the meat an even better taste. You will enjoy the meat fantastically and softly in every bite. Phenomenal, goes with mashed potatoes or white rice. It is easy to prepare and grind quickly. Follow recipe.
Ingredients: easy, total time: 60 min, 4 persons
8 steaks of beef or pork fillet, index finger thickness
4 Tablespoons olive oil
2 sprigs of rosemary
4 cloves garlic, cut into thin leaves
3 Tablespoons flour /32 g
250 g of mushrooms cut into leaves
60 g butter
salt and pepper to taste
2 beef cubes for soup
1 tsp thyme
350-400 ml of water
2 carrots cut into sticks lengthwise
Preparation:
Cut the pork or beef fillet to the thickness of a finger, there should be a total of 8. Pickle and salt. Peel a carrots, grate it in strips and cut the mushrooms to leaves. Cut the garlic into thin slices.
In a deep-frying pan wok, add olive oil, rosemary, and garlic. As soon as the oil heats up, add the steak and fry until it turns brown on both sides.
When they are done, draw them on a shallow plate.
Remove the rosemary.
In the same pan where the steaks were baked, add the chopped mushrooms, fry about 2–3 minutes then add 60 g butter and stir well.
Then add flour, break up lumps. As soon as the butter has melted and the flour has evened out, add beef soup cubes stir well and add 350-400 ml of water, mix again and return the steak, and add the carrots. Season with thyme and black pepper to taste and cover the pan.
Leave to cook covered for about 30–35 minutes, stirring occasionally.
Check to taste and add pepper or thyme if necessary.
When ready, serve in plates with mashed potatoes or white rice. Buon appetito!
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