INGREDIENTS
- – Roast beef.
- – Mushrooms c/n.
- – Garlic c/n.
- – Perejil c/n.
- Greens for the plate:
- – Celery.
- – Leek.
- – Carrot.
- – Onion.
- – She.
- – Water or warmth.
- – White wine.
- Salad:
- – Arugula.
- – Fennel.
- – Peach or mango.
- – Mustard seeds.
- – Sal.
- – Oil.
- – Soy sauce.
- – Sugar.
ROAST BEEF STUFFED WITH MUSHROOMS AND MANY VEGETABLES get pleasure from this sensible and scrumptious recipe!
PROCEDURE:
1. Open the roast beef like a matambre, season with salt and pepper, parsley and chopped garlic. Add uncooked or cooked mushrooms. Tie with thread. To prepare dinner it, you may grill it, pan it or braise it as on this case, on a plate with loads of broth (virtually as much as half of the piece).
2. Add carrots, celery, onion, leek (inexperienced half) and entire garlic.
3. Cowl with aluminum foil and prepare dinner within the oven for no less than 2 hours. Begin with a really sturdy oven for quarter-hour after which decrease the temperature very low.
4. For the dressing, course of peach wedges , mustard seeds, a little bit sugar and soy sauce, pepper and just a bit little bit of salt. And season the arugula and fennel salad.
5. Serve the meat and end with some peach slices, and revel in!
