Mushroom Stew with Red Wine
Appetizers • World
Description
Mushroom Stew with Red Wine
Ingredients
- Pork chop with bone 5 lbs
- Onion 15 oz
- Vegetable Oil ¼ cup
- Water 7 cups
- Rosé Dry Wine 1½ l
- Yellow Cherry Tomatoes 1 piece
- Ground clove a pinch
- Butter 0 oz
- Shallot 0 oz
- Fresh Rose Hips 1 sprig
- Fresh Mushrooms 1⅖ kg
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Heat the vegetable oil in a pot over high heat. Add the chopped beef with bones and thinly sliced onion. Cook, stirring, for 25 minutes.
Step 2
Add 1 cup of water and cook for another 8 minutes until a glaze forms. Add the remaining water, wine, finely chopped tomato, and cloves. Bring to a boil, reduce heat, cover, and simmer for 4 hours.
Step 3
Strain the broth into a bowl and cool for 1 hour.
Step 4
Skim the fat from the broth, pour it back into the pot, and cook for another 30 minutes uncovered until the volume reduces to 2 cups.
Step 5
Melt the butter in a skillet over high heat. Add the finely chopped shallots and rosemary sprig and sauté for 2 minutes. Add the thinly sliced mushrooms and cook for 10 minutes, stirring. Add the broth and cook for another 15 minutes until the sauce thickens. Season with salt and pepper to taste.
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