Beef Steak with Wild Mushrooms

Steps

• 1
  Chop the red onion finely. Season the beef steaks with salt and pepper, then dredge both sides in a little flour.
• 2
  In a pot, heat the lard over high heat and quickly sear both sides of the meat slices until they get a nice brown crust. Remove the meat and set it aside on a plate. Add the onion to the remaining fat, reduce the heat, and sauté until dark brown, stirring frequently. Sprinkle with one teaspoon of flour and sauté for another minute.
• 3
  Add the dried mushrooms and 500 ml of broth, mix thoroughly, then return the meat to the pot. Bring to a boil, add the vinegar, and stir. Reduce the heat to low, cover, and slowly braise the meat.
• 4
  Clean the fresh mushrooms, roughly chop the larger ones, and leave the smaller ones whole. In a non-stick pan, melt 30 g of butter and quickly sauté the mushrooms over high heat until golden brown (approx. 2-3 minutes). Season with salt and pepper, then add the mushrooms to the meat after about 30 minutes of braising. Pour in the remaining broth, cover again, and braise until the meat is completely tender.
• 5
  Remove the pot from the heat and stir the remaining cold butter into the sauce. If necessary, season with more salt. When serving, sprinkle the meat with freshly chopped parsley.
• 6
  Tip: The braising time largely depends on the quality and age of the meat. Always sauté fresh mushrooms over high heat to prevent them from releasing water. After adding the cold butter, do not boil the sauce, as the butter will make the texture silky. It is advisable to cut the butter into small cubes and add it gradually.