Description
This is a very tasty dish, and even on the second day it does not lose its taste, which is important for those who do not have the opportunity to cook every day!
Ingredients
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Meat
500 g
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Mushrooms
150 g
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Mushrooms
40 g
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Shallots
1 piece
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The Apium graveolens Dulce
40 g
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Potatoes
5 piece
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Broth
200 g
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Dry white wine
50 g
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The wine is fortified
2 Tbsp
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Salt
-
Onion
-
Vegetable oil
2 Tbsp
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Seasoning
-
Sugar
0.5 tsp
Cooking
To prepare the products.
Soak dried mushrooms.
Meat salt, pepper, fry on high heat until brown, turn down the fire.
Chop the onion and fresh mushrooms.
Add to the meat and stew for 5-10 min.
The contents of the pan put in a saucepan, add dried mushrooms, celery root, pickled onions, herbes de Provence.
Add dry white wine, port, brown sugar, and broth to cover meat.
Simmer about 1 hour, until the meat becomes soft (if necessary add broth). Add potatoes (peeled, cut into 4 pieces), and simmer for another 20-30 minutes on low heat. (Warm up is very tasty in the oven in a fireproof dish)
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