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Heat butter with oil in a large heavy bottom saucepan. Brown meat all over and add mushrooms and whole onion.
Cook over high heat 3 to 4 minutes and then reduce to low heat. Season with salt, pepper and cover saucepan. Cook at very low heat for 2 or 3 hours (approximately 30 minutes for each pound (½ k) or until meat is very tender. Usually liquid from mushrooms is enough for cooking the meat, nevertheless it is necessary to check if more liquid is needed. If more liquid is necessary add dry white wine (2 tablespoons each time). When meat is ready, remove from saucepan and place covered on a cutting board.Discard onion.
Add ¼ cup white wine to the mushroom sauce and bring to a boil to evaporate alcohol. If sauce needs thickening reduce until the desired consistency. Add 1 cup heavy cream to sauce before serving, if desired. Correct seasoning.Cut roast in thin slices and cover with mushroom sauce.
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