You may also like
Categories:
porcini mushrooms boiling water tomatoes red wine tomato paste carrots celery garlic brown sugar oregano salt ground black pepper beef steak
Viewed: 77 - Published at: 6 years agoIngredients
- 1/2 cup dried porcini mushrooms (about 1/2 ounce)
- 1 cup boiling water
- 1 cup crushed tomatoes
- 1 cup dry red wine
- 2 tablespoons tomato paste
- 3 carrots, julienned
- 2 celery ribs, julienned
- 4 garlic cloves, slivered
- 4 teaspoons brown sugar
- 3/4 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 lb boneless eye of round beef steak, trimmed of fat
Method
- Combine the mushrooms and boiling water in a small bowl and let stand for 20 minutes.
- With the fingers, scoop the mushrooms out of the liquid.
- Strain the mushroom soaking liquid through a fine-meshed sieve and set aside.
- Coarsely chop the mushrooms.
- Preheat the oven to 350 degrees F.
- Combine the mushrooms, soaking liquid, tomatoes, wine, tomato paste, carrots, celery, garlic, brown sugar, oregano, salt and pepper in a Dutch oven or flameproof casserole.
- Bring to a boil over medium heat.
- Add the meat to the pan and return to the boil.
- Cover, place in the oven, and bake until the meat is tender, about 1-1/2 hours.
- Slice the meat and serve with the vegetables and sauce.
