Culinary Inspirations

Roasted rump with mushroom sauce More recipes
Roasted rump with mushroom sauce Roasted rump with mushroom sauce

Excellent and easy to prepare dish. Roasted rump with mushroom sauce.

  • Roasted rump with mushroom sauce 2,5-3 h
  • Roasted rump with mushroom sauce 5-6 persons
  • Roasted rump with mushroom sauce Roasting
  • about 1.5 kg of rump – Qulinary Feast
  • 2 shallots
  • 2 carrots
  • 2-3 g of fresh thyme
  • ½ of leek
  • 2 cloves of garlic
  • 50 g of butter
  • 150 ml of vegetable stock
  • 100 ml of gravy
  • 1 shallot
  • 20 g of butter
  • 50 g of fresh chanterelles
  • 25 g of morel or boletus mushrooms, fresh or dried
  • 250 ml of 36% fat sweet cream
  • salt, freshly ground pepper
Cooking instruction
  • Preparation of the meat:
    Sprinkle the meat carefully with salt and freshly ground pepper, next rub with finely chopped garlic and thyme. Cut the carrot, leek and shallot into thick slices. Place the seasoned meat in an oven-proof dish. Cover with the vegetables. 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, fry in butter and add the mushrooms. Fry the whole mixture for a while. Next, add the cream.
    Cook until the sauce volume is reduced by half. Next add the gravy and cook for about 5-10 minutes, until the desired thickness. Season with salt and freshly ground pepper. Arrange the roasted meat on a plate and garnish with the aromatic mushroom sauce.
Used product: Leg rump Leg rump

Meat of high quality, constituting part of beef leg, characterized by delicate, succulent taste. A very good source of protein. Culinary applications: for stewing, roasting, frying, cooking and mincing.

Leg rump Leg rump See more products