Prepare a marinade mixing the grated onion, garlic, spoonful of oil, salt and English sauce and smeared with the mixture all the meat. It is left over 10 to 15 minutes.
 4 Diners |  45m |  Main |  Diping Patato |
| Ingredients to make veal rosbif with mushrooms: |
| 1 kilogram of clean lomito ½ cup of fine grated onion 4 cloves of garlic 1 tablespoon of oil 1 pinch of black pepper 1½ teaspoons of salt 1 teaspoon of English sauce ¾ cup of oil 1 tablespoon Butter 1 cup onion in wheels 2 units of clove of smell 2 grams of sweet pepper 1 cup of meat consommé 500 grams of fresh mushrooms 1 lemon unit 3 tablespoons of butter dessert 2 tablespoons of finely chopped onion 3 cloves of garlic 1 tablespoon of chopped parsley 2 tablespoons of chopped chives 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: Average cost |
Ingredients to make veal rosbif with mushrooms:
2. In a large cauldron put to heat the 1/4 cup of oil and the tablespoon of butter.
3. Add the onion in wheels and cold until it wilt, about 4 minutes. The onion is removed and set aside.
4. The meat is added to the cauldron. Fry for 3 minutes until browning. He is turned with a wooden spoon and fry for 3 more minutes. This operation is repeated without puncturing it, until they brown evenly, in total about 9 minutes or so.
5. It is put over low heat, the married, the nails, the sweet pepper and the consommé are added and is cooking over low heat for 5 minutes. The meat should be red inside.
6. It is cut into thin slices, and is served with fried onion and with the sauce to which the nails and pepper grains have been removed.
7. Next we prepare a mushroom sauce. To do this, the end of the fungus stems is cut. They wash very well and put themselves in water with lemon.
8. They are cut vertically into thin slices. They get apart to drain.
9. In a cauldron they heat the 3 tablespoons of butter, the 2 tablespoons of chopped onion, the garlic cloves are added, and the two tablespoons of chives.
10. They cook until tiring, about 4 minutes. The fungi are added, they are cooked by stirring about 2 minutes.
11. Perejil and salt are added and continues to cook until the water produced by fungi. A touch of soy sauce enhances the taste of fungi.
12. With this sauce you can bathe the veal rosbif already cut or put it in a separate salsera so that each diner is served to their liking. This dish can be accompanied with a puree of potatoes or sauteed broccolis. Its sensational … try it !!
