Utensil

Fest Magic non stick semi deep casserole with glass lid N28 cm- click here

Ingredients for 8 people

1.5 kg top rump beef
500 gr. mushrooms
15 gr. dried porcini
200 ml dry white wine
2 tbsp. full of mustard powder
1/2 liter of boiling water
50 ml of olive oil
2 sprigs of fresh estragon (alternatively rosemary)
salt and pepper
1 tbsp. flour
1 tbsp. butter

Method

1. Prepare meat and mushrooms: Remove the beef from the refrigerator for at least 2-3 hours before cooking so that they reach a uniform room temperature. Wipe it with a paper towel to be completely dry.
Soak the dried porcini in a little (about 200 ml) of boiling water.

2. Cook the meat: Put the oil to burn on high heat,in Fest non stick semi deep casserole. Carefully touch the dried meat and fry it on each side, 5-6 minutes in total, turning it every 1-2 minutes, until it gets honey color everywhere, including the round side.
Lower the heat and carefully, add the wine and leave for 2 ‘to evaporate the alcohol and leave the flavor. Add the remaining 300 ml of boiling water and turn it every 15 minutes. In half an hour add the remaining ingredients (mushrooms, mustard, estragon or rosemary, salt and pepper), always in very low heat.
Turn it over every 15 ‘side up and down. At 1:15 ‘remove Fest non stick semi deep casserole from the heat, remove the meat , leave it to rest for at least 1-2 hours or continue the process the next day. Leave the mushroom sauce in the Fest non-stick semi deep casserole to cool.

3. Cut the meat into slices: When the meat has cooled (and only then, otherwise it will lose all its liquids) cut it with a sharp knife into as thin slices as possible.

4. Heat the meat and tie the sauce: Put the mushroom sauce on a low temperature to heat. By the logic of roux technique, you take out a cup of hot sauce and add a spoon full of flour and a spoon full of butter to it. Mix well until you have a viscous liquid and add it to the sauce. Turn up the heat, and stir constantly with a whisk to reduce the sauce and begin to thicken. After 5′-8 ′ that the sauce starts to thicken, remove the hot mushrooms, lower the temperature and add the meat slices to the Fest non-stick semi deep casserole, to warm them up . At 3′ remove them (if you leave them longer, they will start to cook again) and put them in a serving dish. Add the mushrooms around and pour the whole sauce over half the sauce. Serve the rest in a saucepan separately.

Serving: On a plate or a heat resistant oven dish that fits all the slices of the rump beef. Put 2-3 slices and mushrooms with sauce in each dish. Served with rice, puree, spaghetti, boiled or fried potatoes on which we put sauce or Milanese risotto (with saffron) to which we do not add sauce. Accompanied by green or boiled salad.

Source : Caruso.gr