Instructions

I used beef rump, sliced it thinly, and gently pounded the slices. Seasoned and spiced them, then coated them in smooth flour and fried them quickly on both sides in lard. Then set the slices aside.

I sautéed onions for the gravy until golden brown, then added the meat along with the juices it released. Added crushed garlic, red wine, and let it simmer to evaporate the alcohol.

Then I added soaked dried mushrooms, bay leaf, mustard, tomato puree, and poured in beef broth (and now in my case, I cooked in a pressure cooker) and simmered it until tender. When the meat is tender, the sauce can thicken.

As a side dish, we choose the favorite rice, which we cook according to the instructions on the package :)