Braised Beef with Mushrooms

Steps

• 1
  Finely chop the red onion, and slice the garlic into thicker rounds.
• 2
  Cut the beef slices in half, then thoroughly season both sides with salt and pepper. In a pot, heat 80 g of oil over high heat, and gradually brown the meat on both sides. Remove the meat and set it aside on a plate.
• 3
  In the same pot, add the chopped red onion, reduce the heat, and sauté, stirring occasionally, for about 15 minutes until it turns a nice brown color. Add the garlic, whole peppercorns, allspice, and fresh herbs (thyme, rosemary). Sauté for another 1 minute, stirring constantly.
• 4
  Return the seared meat to the pot and pour in the white wine. Scrape up any browned bits from the bottom of the pot with a wooden spoon. Let the wine evaporate completely. Then add the dried mushrooms, pour in 500 ml of water, stir, cover, and braise over minimal heat for about 1.5 hours until the meat is completely tender.
• 5
  Meanwhile, prepare the remaining ingredients: cut the shallots into 1.5 cm thick rounds, tear the oyster mushrooms into larger pieces, and quarter the button mushrooms. In another pan, heat the remaining oil and sauté the shallots for 2 minutes. Add the fresh mushrooms and sauté for another 2 minutes. Finally, add the lemon juice, stir for half a minute, then remove from heat.
• 6
  Transfer the tender meat to the pan with the sautéed mushrooms. Bring the sauce in which the meat was braised to a boil for 1 minute, season with salt to taste, then strain it through a sieve over the meat and mushrooms. Bring everything to a boil for another 1 minute, and then you can serve it.