PREPARATION Onion roast

Cut the roast roast in the sides a few times, salt and pepper, brush with the Dijon mustard on both sides and dust with flour. Then fry sharply on each side for two minutes, remove and set aside.

Dice the onion into small cubes and sauté in the roast set, then caramelize with the sugar. Stir in the ketchup and cognac. Bring to the boil briefly, then add the roast roast, fill with beef soup and red wine and stew covered for about 90 minutes. Season the sauce again at the end.

PREPARATION Porcini mushroom risotto from the oven

Place the porcini mushrooms covered in water for 30 minutes.

Preheat the oven to 200 degrees circulating air. Finely chop the shallots and sauté in a heat-resistant pot (with lid) in the oil. Add the rice, stir a few times, then pour in Prosecco and let it almost boil.

Squeeze the porcini mushrooms well and add to the rice in the pot. Strain the mushroom water through a sieve and 150 ml of it with the umami vegetable broth and the Magic Mushroom spice from STAY SPICED ! also add to the risotto. Stir, put the lid on it and put it in the oven for about 30 minutes.

Finally, refine the porcini mushroom risotto with the Parmesan cheese, the butter and the chopped parsley.

PREPARATION Roasted onion

Heat the oil. Peel the onions and cut into thin slices with a vegetable slicer.

Mix in a bowl with the flour and sugar and then bake in portions floating golden-brown. Degrease on a kitchen paper.

When all the components are prepared, the onion roast can be served with porcini mushroom risotto and fresh roasted onions.

@sandras_kuchengefluester & the STAY SPICED ! Team wish you a good appetite & #stayspiced