Braised Beef with Mushrooms

Name: Braised Beef with Mushrooms
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 4 SERVINGS
Cuisine: Česká kuchyně
Ingredients: 4 slices beef round, 200 g each; 340 g peeled onion; 10 g peeled garlic; freshly ground pepper; 120 g vegetable oil; 1 teaspoon whole black peppercorns; 6 whole allspice berries; 15 sprigs thyme; 2 rosemary sprigs, 10 cm long; 150 ml dry white wine; 20 g dried mushrooms; 120 g peeled shallots; 200 g mixed fresh mushrooms (oyster mushrooms, button mushrooms); 1.5 tablespoons lemon juice; salt; For beef, choose a full-bodied, dry, red wine with pronounced tannins.

4 SERVINGS

Majstrštyk

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INGREDIENTS

4 slices beef round, 200 g each
340 g peeled onion
10 g peeled garlic
freshly ground pepper
120 g vegetable oil
1 teaspoon whole black peppercorns
6 whole allspice berries
15 sprigs thyme
2 rosemary sprigs, 10 cm long
150 ml dry white wine
20 g dried mushrooms
120 g peeled shallots
200 g mixed fresh mushrooms (oyster mushrooms, button mushrooms)
1.5 tablespoons lemon juice
salt

WINE PAIRING

For beef, choose a full-bodied, dry, red wine with pronounced tannins.

INSTRUCTIONS

1
Finely chop the onion, slice the garlic into thicker pieces.
2
Cut the meat slices in half and generously season them with salt and pepper on both sides. In a pot over high heat, warm 80 g of oil and gradually sear the meat until golden brown on both sides. Set aside on a plate.
3
Add the onion to the pot, reduce the heat to below medium, and sauté, stirring occasionally, for 15 minutes until browned. Add the garlic, spices, and herbs. Sauté for 1 minute, stirring constantly.
4
Return the seared meat to the pot and pour in the wine. With a flat wooden spoon, scrape any browned bits from the bottom of the pot into the liquid. Let the wine completely evaporate. Add the dried mushrooms, pour in 500 ml of water, stir, cover with a lid, reduce the heat to minimum, and simmer for 1.5 hours until tender.
5
Slice the shallots crosswise into 1.5 cm thick pieces. Tear the oyster mushrooms into larger pieces. Quarter the button mushrooms. In a pot over high heat, warm the remaining oil and sauté the sliced shallots for 2 minutes. Add the mushrooms and sauté, stirring occasionally, for another 2 minutes. Add the lemon juice and stir for half a minute. Remove from heat.
6
Add the tender meat to the pot with the sautéed mushrooms. Let the sauce in which the meat was braised simmer for 1 minute, season it with salt to taste, and strain it through a sieve over the meat and mushrooms. Let it simmer for 1 minute.

Tip

Instead of beef round, you can use sirloin. Cut larger button mushrooms into quarters or eighths, and smaller ones in half.

Roman Vaněk

Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.