An idea for Sunday dinner. It satisfies, warms and tastes great

Sunday dinner is a time when we want to surprise the family with something special, but we don’t always have an idea where to start. Beef with forest mushrooms in aromatic tomato sauce is a dish that combines the simplicity of ingredients with refined taste. Tender and juicy meat, intense mushroom aroma and rich sauce create a delicious whole that looks and tastes like from the best restaurant. The dish served with mashed potatoes or groats is a brilliant idea for Sunday dinner.

Ingredients:

• 800 g of beef,
• 1-2 tablespoons of wheat flour,
• 500 g of boletus mushrooms (fresh or frozen) or mushrooms,
• onion,
• 1-2 cloves of garlic,
• 2-3 tomatoes or approx. 200 g canned tomatoes,
• a teaspoon of tomato paste,
• 100 ml dry white wine,
• 200 ml of broth or water,
• a teaspoon of dried marjoram,
• a teaspoon of sweet paprika powder,
• 1-2 bay leaves and a few allspice balls,
• 2-3 tablespoons of thick cream for soups and sauces,
• salt and black/colored pepper,
• oil,
• parsley for decoration.

How to do it:

Wash the beef, dry it and cut it into cubes. Season with salt and pepper and sprinkle with flour. Heat the olive oil in a large frying pan and fry the meat in batches until it is nicely browned. Then put them on a plate. Heat another tablespoon of olive oil in the same pan, add the peeled and finely chopped onion, and after 1-2 minutes, add the sliced ​​mushrooms. Fry them for a few minutes until they start to smell nice.

Then add the pressed garlic and pour in the wine. Turn up the heat and fry for a few minutes until the alcohol evaporates. Then add canned or peeled tomatoes and chopped raw tomatoes, add tomato paste, pour in the broth, add bay leaf and allspice, season with marjoram, sweet pepper, salt and pepper. Close the lid and simmer the dish for approx. 60-80 minutes or until the meat is tender.

Remove some of the hot sauce from the finished goulash and temper the cream with it, pour the mixture into the pan, mix and bring to a boil. Serve the hot dish on a plate, sprinkle with parsley and add your favorite additions, e.g. boiled potatoes or buckwheat.

Source: Terazgotuje.pl