Beef Swangenl with Porcini Mushroom Red Wine Sauce

For the Beef Swans with Porcini Red Wine Sauce, chop the vegetables. Preheat the oven to 150 degrees Celsius.

Season the beef sausages with salt and pepper, fry them in a little oil on both sides, take them out of the pan, put them into a frying pan with a lid and put them into the oven.

Sauté the vegetables in the frying oil, add the tomato paste and bay leaves, stir briefly, pour on the red wine and beef broth and add the dried porcini mushrooms to the beef swangerl in the frying pan.

Close the pan with the lid and let it simmer for about 2.5 hours, adding more water frequently. If necessary, add a little beef broth.

Take out the beef, puree the vegetables and put the meat back in. Bring to the boil again. Cut the beef into slices and serve.

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