Meat recipe with mushroom sauce and red wine

The mushrooms that we cook frequently in many of our recipes are fungi that pair very well with the meats and teach the dishes in which they participate. In many recipes we have described the innumerable benefits that they contribute to our body, so that I will not repeat them again, I will only show some curiosity to learn more and better this fungus. Mushrooms and mushrooms have the ease of absorbing metals, can be found in the nature in a wild, but we must be careful not to collect them near places where vehicles transit or have nearby factories, it is always advisable to acquire them cultivated. That said, keep reading and learn in recipes how to make meat with mushroom sauce and red wine.

🚻 4 Diners🕘 45m🍵 Main🤯 Diping Difference
Ingredients to make meat with mushroom sauce and red wine:
4 veal fillets (8 if they are from lamb)
100 grams of butter
2 tablespoons of flour
3 small meat broth
2 tablespoons of fried tomato soups
2 tablespoons of olive oil
1 chopped onion
chopped onion
250 grams of fillet mushrooms
1½ small glasses of red wine
½ teaspoon of salt
1 pinch of ground black pepper
3 branches of parsley
ADDITIONAL CHARACTERISTICS: Cheap cost, fried

Ingredients to make meat with mushroom sauce and red wine:

1. To make the sauce, we melt half of the butter in a saucepan, sprinkle the flour and turn over low heat for one or two minutes paying attention so that it is not damaged.





2. Add the meat broth little by little, beating continuously with some rods. When we have added everything, we raise the fire until it starts boiling, while still. We go down again and boil for a minute. We remove from heat.





3. We heat the oil in a pan and fry the onion over low heat for 3 or 4 minutes without burning. Add the mushrooms and saute another 5 minutes until the onion is transparent.





4. Add the wine and tomato, stir, increase the temperature of the fire and, when it starts boiling, we keep about 5 minutes until the wine evaporates and is reduced to approximately one third. To this mixture we add the consommé we had reserved, mix well and lead to boiling, and when we start boiling we remove from heat.





5. While the sauce is being done, we melt the rest of the butter in a large pan and fry the meat fillets over high heat for 3 minutes on each side, or until golden brown.





6. We remove them from the fire, put them in a source of serving and throw the sauce on top. Sprinkle with chopped parsley and serve the meat with mushroom sauce and red wine. We can accompany the dish with a cheese salad and roasted potatoes. Visit my blog target = _blank rel = NOFOLLOWLA Catina kitchen and enjoy all my recipes.



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