Roast Meat In Mushroom Sauce


for preparing the meat for roasting

  • 1.5 kg of shoulder roast meat (number 5).
  •  1 carrot
  •  1 celery root
  •  1 whole peeled onion
  •  Few bay leaves
  •  A little whole whole pepper
  •  1/4 cup olive oil


Roast ingredients in mushroom sauce

  •  Ready-made meat roast slices and slices
  •  Filtered meat liquids
  •  2 large onions sliced
  •  1/4 cup olive oil
  •  1 basket of sliced ​​champignon mushrooms
  •  6-7 whole English peppercorns
  •  5-6 bay leaves
  • 2 whole cinnamon sticks
  • Salt
  • black pepper
  • 1/4 teaspoon turmeric



✅Heat in a deep, large pot of oil until steam begins to rise from it.

✅Place the meat in the pot to “close” and do not touch for about 10 minutes until the meat is well seared and then turn and sear on the other side. This is how you burn the meat from all directions.

✅When the meat is well seared and brown, add water – well above the height of the meat, add all the root vegetables to the pot. Close the pot and cook for an hour and a half – two hours from the moment of boiling or until the meat is tender and ready – stick a knife in the meat and only if it goes completely smooth then the meat is ready.

✅Refrigerate the meat and refrigerate for a few hours or overnight so that the layout is easy and the meat does not crumble. The meat liquids are filtered and kept because they will serve as a base for the sauce.

✅Slice the meat into slices about 1 cm wide.

Roast meat in mushroom sauce:

✅In a relatively wide and low pot, heat oil and fry the sliced ​​onions until golden.

✅Add sliced ​​mushrooms, whole bell peppers, bay leaves, cinnamon sticks, salt, black pepper and turmeric to the pot and fry for 2-3 minutes.

✅Add the meat liquid and bring to a boil. Arrange the meat slices in the pot in a circular shape in one layer. Cook for about an hour on a medium-low flame until the sauce is reduced and thickened.

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