Pot roast beef with olives
There is no proper dinner without meat and I don’t mean chicken.
If you really want to impress at the festive dinner, serve beef. If it is cooked well, it will melt in the mouth! Generally, it will be the first to be devoured.
So it is recommended to prepare more; it is tasty on the next day, too.
I added olives and mushrooms and it came out just wonderful! The cooking is easy, but it takes some time; still, it will be worthwhile if you are patient.
1 kg. roast beef shoulder (Sliced)
200 gr. Tomato Puree
560 gr. pitted olives
1 packet Champignon Mushrooms
1 medium-sized onion cut in half, sliced and sliced again
Sugar according to taste
1 flat spoon of Paprika
Diced black pepper
1. Boil water and scald the olives for 15 minutes and do it again 3 times altogether.
2. Apply salt and pepper on the beef, fry it in hot pan from both sides and put it aside, fry the onion and all ingredients in the same pan, add 2 cups of water, cook for several minutes and check seasoning.
3. Place the beef at the bottom of the pan, sprinkle olives and mushrooms on top and the sauce on top of everything and cover
4. Bake in the oven at 180°C for 4 hours.