Culinary Inspirations

Roasted boneless shoulder with potato dumplings in chanterelle sauce More recipes
Roasted boneless shoulder with potato dumplings in chanterelle sauce Roasted boneless shoulder with potato dumplings in chanterelle sauce

Perfect idea for a family dinner. Roasted boneless shoulder with potato dumplings in chanterelle sauce.

 

  • Roasted boneless shoulder with potato dumplings in chanterelle sauce 2,5-3 h
  • Roasted boneless shoulder with potato dumplings in chanterelle sauce 6-7 persons
  • Roasted boneless shoulder with potato dumplings in chanterelle sauce Frying
Ingredients
  • about 2 kg of boneless shoulder (shoulder blade) – Qulinary Feast
  • 3 shallots
  • 3 carrots
  • 3-5 g of fresh thyme
  • ½ of leek
  • 3 cloves of garlic
  • 80 g of butter
  • 200 ml of vegetable stock
  • 1 shallot
  • 150 g of fresh chanterelles
  • 200 ml of 36% fat sweet cream
  • 50 ml of gravy
  • salt, freshly ground pepper
Cooking instruction
  • Preparation of the meat:
    Sprinkle the meat carefully with salt and pepper. Chop the garlic and thyme finely, rub into the meat. Cut the carrot, leek and shallot into thick slices. Place the seasoned meat in an oven-proof dish and arrange the sliced vegetables on top. Pour the vegetable stock over the meat. Place the butter on top. Cover with a well-fitting lid and roast in oven preheated to 170°C for about 2-2.5 hours, until the meat is tender. Cut into thick slices before serving.
  • Preparation of the sauce
    Dice the shallot finely, sauté in butter. Add the blanched chanterelles and fry together for a while. Next pour in the cream. Cook over low heat, to reduce the sauce volume and add the gravy. Cook for about 2-3 minutes, until the desired thickness. Season with salt and freshly ground pepper. Add the freshly cooked potato dumplings and freshly chopped parsley.
    Arrange the dumplings with sauce on a plate, cover with slices of the roast.
Used product: Boneless shoulder – FEATHER BLADE Boneless shoulder – FEATHER BLADE

Muscle forming part of the bovine shoulder. Element cut from the upper part of the fore limb. Muscle tissue enveloped in membranes, with slight lipohyperplasia and a firm structure.

Boneless shoulder – FEATHER BLADE Boneless shoulder – FEATHER BLADE See more products