Westerwald Roast Loin


Rating: 2.33 / 5.00 (6 Votes)


Total time: 45 min

Servings: 2.0 (servings)

Ingredients:



















Instructions:

Have fun preparing this mushroom dish!

(Rhineland-Palatinate) Divide the Schopfbraten lengthwise so that it is not so thick and thus cooks faster. Season with salt and pepper and brown in a Reindl with clarified butter. Add leek, carrots, celery, onion and garlic and fry briefly. Add thyme and rosemary and extinguish with beef broth. Cook the roast in the oven at 180 °C for about 30 minutes. When it is tender, take it out and use the juices for the sauce.

For the sauce, sauté the shallots in a saucepan with clarified butter, add the cleaned and chopped mushrooms and season with salt, pepper and caraway powder. Steam the mushrooms until the juice is almost reduced. Then add the whipped cream and strain the gravy over the mushrooms. Cook briefly, season and stir in parsley.

Cut the roast into slices and arrange the sauce on the slices. As a supplement fit fried potatoes or possibly dumplings.

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