Steaks à la Almhütte in red wine and mushroom sauce

Name: Steaks à la Almhütte in red wine and mushroom sauce
Cook time: 3 h
Total time: 3 h
Yield: 8
Ingredients: 1 kg small mushrooms; 3 Onions; 75 g Flour; 3 TABLESPOONS Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 Rump steaks (approx. 250 g each); 4 TABLESPOONS Oil; 2 Bay leaves; 7-10 Tbsp Sweet peppers; 1/4 litre dry red wine; 250 g Whipped cream; 1 collar Parsley

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

Once the rump steaks are put in the oven, they have two hours time for side dishes or salads

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 8

1 kg small mushrooms
3 Onions
75 g Flour
3 TABLESPOONS Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 Rump steaks (approx. 250 g each)
4 TABLESPOONS Oil
2 Bay leaves
7-10 Tbsp Sweet peppers
1/4 litre dry red wine
250 g Whipped cream
1 collar Parsley

Directions

1
Clean, wash and halve the mushrooms. Peel and chop the onions. Mix 75 g flour, 1 1⁄2 tsp salt and 1 1⁄2 tsp pepper in a deep plate. Turn the steaks in it, knock off excess flour. Heat oil in portions in a pan. Brown the steaks in the oil on each side, remove.
2
Fry the mushrooms in the frying fat until they are firm. Add onions and bay leaf and fry briefly. Season with salt, pepper and paprika. Dust with 3 tbsp. flour and sauté briefly. Stir in wine, 400 ml water and cream. Bring to the boil and simmer at low heat for about 5 minutes.
3
Put the steaks in a roasting pan in a fan shape. Pour mushroom sauce over them. Cover and bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 2 1⁄2 hours.
4
About 30 minutes before the end of the frying time, remove the lid and fry until open. Wash and shake parsley dry, chop it and add it to the parsley.