A delicious mushroom dish for any occasion!
Soak men’s mushrooms according to instructions on the bag, chop the onion very finely. Put the roast in rows with mustard, season with salt and season with pepper. Fry well in the hot fat with the bones on all sides and remove. In the remaining fat, brown the onion with the tomato puree, extinguish with red wine and boil to half.
Add the soup, bay spice and thyme and return the meat with the bones. Steam in the heated kitchen stove at about 180 degrees or with the lid closed on the kitchen stove for about 2 hours. Turn several times to the other side. After one hour, add the drained mushrooms. Remove the roast and keep warm. Remove bones and bay leaf seasoning.
Add cream to the sauce, let it boil and season. Cut the roast into not too thick slices and cover with the sauce.
Goes well with this:
Mashed potatoes or noodles with leaf salad and paprika vegetables.
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