- 600g beef fillet;
- 30g dry mushrooms or 120g fresh;
- 1 stalk celery;
- 2 bulbs;
- beef pitted with meat;
- 1/2 tbsp white wine;
- 1 medium carrot;
- vegetable oil;
- bay leaf;
- salt and pepper.
Boil the meat broth. To do this, take a beef bone with a little meat and put it in a pan of cold water. Peel the bulb, cut it in half and add it in the same place. Put a few peas of black pepper and bay leaf in the pan. Cook the broth for at least two hours, periodically removing the foam. Salt the water in the middle of cooking. Ready broth strain so it becomes transparent.
Prepare the mushrooms. Soak dried in water for at least half an hour. Fresh rinse thoroughly in several waters to remove sand and ground if the mushrooms have been harvested in the forest. Remove spoiled places. Small mushrooms can be left whole, and large ones need to be chopped.
beef fillets cut into slices no thicker than 3cm. Lightly bleat, salt and pepper on both sides. In a frying pan, roll out the vegetable oil. Put the meat in there and fry 4 minutes on each side. Then pour the meat in wine and evaporate it for another 5-7 minutes. After that, pour the same 1/2 tbsp beef broth in there. Cover with a lid and simmer over low heat.
Slice the carrots into straws and the celery stalks and onions into small cubes. Fry all together for at least 5 minutes. Stick to vegetables mushrooms and cook for another 2-3 minutes, reducing the fire. Put the vegetable mixture to the beef – by which point it should be stewed for at least an hour. If all the liquid has evaporated, add some more broth. Salt and pepper to taste. Cook together meat, vegetables and mushrooms for at least an hour. For thickness, you can pour a little flour into the sauce 5-10 minutes before cooking is finished. When served on the table, the meat can be cut into smaller pieces.
To the beef under the mushroom sauce, serve a side dish of boiled rice with a little saffron and butter. A suitable drink will be red wine with a rich taste, such as red Spanish Rioja.