A well-cooked roast with red wine and mushrooms can be a great main course on any festive table. The wine will make the taste of the meat a little tart, and the mushrooms will set it off in the best possible way.
It is necessary
-
- For roast with mushrooms
- wine and chicken breast:
- Before cooking, boil a strong broth from any meat.
- 1 kg of beef;
- 200 g smoked pork belly;
- 1 glass of broth;
- 3 onions;
- 50 g butter;
- 1 tbsp flour;
- 250 g of canned mushrooms;
- 50 g dry red wine;
- spices and salt to taste.
- For roast lamb with wine and mushrooms:
- 800 g lamb;
- 4 onions;
- 3 tomatoes;
- 200 g of porcini mushrooms;
- 70 g dry red wine;
- 1 clove of garlic;
- cloves and any other spices to taste;
- 2 tablespoons sugar;
- butter for frying;
- salt and pepper to taste.
Instructions
Step 1
Roast beef with smoked breast, mushrooms and wine
Boil a strong meat broth in advance and measure out a glass. Cut the beef into portions, preferably not too small. Peel the onion and chop finely. Chop the smoked breast into small pieces. Put all this in a saucepan, greased with butter, and fry for a couple of minutes.
Step 2
Pour with broth, add 50 g of red wine. Season with salt, add any spices to taste, stir. Simmer over low heat until the meat is tender. Stir constantly, do not let the meat burn. After the meat is cooked, drain the broth into a separate bowl. Chop canned mushrooms finely, fry. In a separate frying pan, save the flour with butter until golden brown, combine with the mushrooms. Pour in the broth left over from the meat, mix thoroughly.
Step 3
Pour the mushroom sauce into a saucepan with meat, put on fire, bring the mixture to a boil and turn off immediately. The roast is ready. It is best served with potatoes, rice or noodles, always hot.
Step 4
Roast lamb with porcini mushrooms and red wine
Cut off all films from the meat. Dry it with a paper towel, cut into small pieces. Pour wine into a saucepan, add spices, stir. Place the meat in the marinade and refrigerate overnight.
Step 5
Cut the onion heads in half, crush or finely chop the garlic. Dip the tomatoes in boiling water for a short time, cut them in half, peel them and scoop out all the seeds with a spoon. Chop tomato pulp and porcini mushrooms.
Step 6
Remove the meat from the marinade, dry, do not pour the marinade. Fry the meat in butter, add tomatoes, porcini mushrooms, onion and garlic, fry for another five minutes. Add the marinade left over from the meat, sugar, salt and pepper, stir and simmer until cooked. Serve hot, sprinkle with herbs before serving.
