Stew Beef Leg with Mushrooms Recipe

Heat the pan over high heat. Sauté both surfaces of the meat in its own juices over high heat, then place it in the casserole dish.

Add all other meat ingredients, season with salt and pepper. Place the casserole dish in the oven at 180°C. Bake for 40 minutes. Reduce the heat to 150°C and continue cooking over low heat for another 80 minutes. If the broth releases too much, reduce it by removing it with a spoon.

Boil the potatoes in salted water and let them cool. Peel them and grate them thoroughly. If you wish, you can obtain a smooth puree by using metal potato puree machines. Mix with hot milk. Add İçim Butter and other spices slowly without thickening the puree.

Slice the mushrooms. Steam it with butter, thyme and garlic in a covered pot until it softens. Add lemon juice and chopped spring onion. Cut the meat into slices and pour the sauce over the slices.

Place the puree and mushrooms on top. Serve hot.