Beef – very tasty and useful meat. But it needs to be able to be prepared correctly, beef very rigid in itself. To make it soft, it is necessary still it is possible to work, for example, to bake meat in a sleeve. In this case it will be preparing in own juice, will become soft and gentle on taste. The mushroom sauce which can be prepared independently will be excellent addition to beef.
It is required to you
- - low-fat beef of 1 kg
- - vegetable oil of 50 ml
- - mustard 3 of h spoon
- - dried herbs of 2 h spoon
- - peppercorn of 5 pieces.
- - juice of a half of a lemon
- - salt
- For sauce:
- - the fresh or frozen mushrooms of 300 g
- - dried cepes of 20 g
- - cream (15% of fat content) of 50 ml
- - flour 2 tablespoons
- - vegetable oil
- - salt and pepper
Instruction
1. First of all marinade for meat is cooked. A black pepper needs to be pounded. Add to it lemon juice, mustard, oil and dry herbs. To add some salt a little and it is good to mix everything.
2. It is good to grease with the received marinade meat and to send it to a roasting sleeve. Beef can be cut on flank steaks at once.
3. Cook meat in an oven about 1.5 hours at a temperature of 180 degrees.
4. While beef is baked, we start preparation of sauce. Pound dried mushrooms. Small to cut fresh mushrooms and onions.
5. In a frying pan to fry onions on a small amount of vegetable oil. Add mushrooms, spices and to continue to fry 7 more minutes.
6. Add dried mushrooms, pour in 150 ml of water and extinguish within half an hour on slow fire.
7. Enter cream and flour, it is good to mix and allow mix to begin to boil. After that to remove the received sauce from fire.
8. When giving on a table beef should be watered plentifully with a mushroom sauce which will be good also in hot, and cold.