Beef dish with mushrooms and aromatic herbs

Instructions

• 1
  Finely chop the yellow onion and slice the garlic into thicker pieces.
• 2
  Cut the meat slices in half and season them generously with salt and pepper on both sides. In a spacious pot, heat 80 ml of oil over medium-high heat and fry the meat in batches until golden on both sides. Remove the meat to a plate.
• 3
  In the same pot, add the yellow onion, reduce the heat to medium-low, and sauté it for about 15 minutes, stirring occasionally, until it turns brown. Add the garlic, peppercorns, allspice, thyme, and rosemary. Sauté everything for another 1 minute, stirring continuously.
• 4
  Return the meat to the pot and pour in the white wine. Use a spatula to scrape up any browned bits from the bottom of the pot. Let the wine evaporate completely. Add the dried mushrooms and 500 ml of water. Stir, cover with a lid, reduce the heat to minimum, and let it simmer for about 1.5 hours, until the meat is tender.
• 5
  Meanwhile, slice the shallots into 1.5 cm thick rounds. Break the oyster mushrooms into larger pieces and quarter the button mushrooms. In another pan, heat the remaining oil and sauté the shallots for 2 minutes over high heat. Add the fresh mushrooms and sauté for another 2 minutes. Add the lemon juice, stir for half a minute, and remove from heat.
• 6
  Add the tender meat over the sautéed mushrooms. Simmer the sauce in which the meat cooked for another minute, adjust for salt, and strain it through a sieve over the meat and mushrooms. Let everything simmer for 1 more minute before serving.