Burgundy roast with mushroom-porree-vegetables

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
4 4
COOK TIME
180 mins
TOTAL TIME
180 mins

Ingredients

Servings: 4
  • 1 kg Braised beef (from the leg)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2 TABLESPOONS Oil
  • 2 (30 g each) Onions
  • 2 Bay leaves
  • 6 Peppercorns
  • 1 (0,7 l) bottle of Burgundy red wine
  • 375 g Mushrooms
  • 500 g Leeks (leek)
  • 250 g Tomatoes
  • 30 g Butter or margarine
  • 7-10 Tbsp some sprigs of thyme
  • 4-5 Tbsp Sauce thickener

Directions

  1. 1

    Wash the meat, dab dry and season with salt and pepper. Heat the oil in a roasting pan and fry the meat in it. Peel and halve onions and add them to the meat with bay leaves and peppercorns.

  2. 2

    Add wine and 1/4 litre of water, bring to the boil and cook over medium heat for two hours. In the meantime, clean, wash and halve the mushrooms. Clean the leek, wash and cut into rings.

  3. 3

    Clean, wash and slice the tomatoes. Heat the fat in a frying pan, sauté the mushrooms, add the leek and fry for five minutes while turning. Stir in tomatoes and season with salt and pepper.

  4. 4

    Wash the thyme, keep some for garnishing, chop the rest finely. Sprinkle the chopped thyme over the vegetables. Keep vegetables warm. Remove the roast. Stir the sauce thickener into the roast stock, bring to the boil again.

  5. 5

    Season to taste with salt and pepper. Cut the meat into slices and arrange on a plate with the vegetables. Pour some sauce over the meat slices, sprinkle with pepper and garnish with the remaining thyme.

  6. 6

    The rest of the sauce extra is fine.

Nutrition Facts

KCAL
730 kcal
CARBS
15 g
FATS
28 g
PROTEINS
60 g

Categories & Tags

Main DishesheartyMeatBeef