Stewed meat in the oven

First you need to turn on the oven at 180 degrees Celsius.

Meat for this dish is best to choose fresh, without special streaks and excess fat. Beef tenderloin is ideal for baking in the oven.

It must be thoroughly rinsed under cold running water, and then dried by wiping dry with paper napkins or a towel.

You should not cut the meat. To make it juicy and delicious, it is best to bake it in a whole piece.

Rub the meat on top with salt to your liking and sprinkle with onion powder. Knead it with your hands, as if imprinting spices into the beef tenderloin.

Prepare a deep cast-iron baking dish where a piece of beef would fit. At the bottom of this mold, lay a sheet of food foil, bending the edges on the sides inside the cast-iron container.

Put a piece of beef on a sheet of foil.

Sprinkle the meat with the remaining onion powder and sprinkle with dried mushrooms. Distribute the spices evenly over the entire area of beef.

Pour a glass of clean drinking water at room temperature into the mold.

Cover the meat on top with another sheet of food foil and pinch the edges tightly so that air does not get inside. The meat will be baked in its own juice.

Put a container with meat in a preheated oven for 2.5 or 3 hours.

The readiness of the tenderloin can be checked using a cooking thermometer. The internal temperature of the meat in its thickest part should be approximately 60 degrees Celsius. If there is no thermometer, we determine readiness the old-fashioned way - the meat should be soft.

Put the finished meat on a platter. Transfer the resulting meat juice and mushrooms to a saucepan and cook the sauce for the meat. Put the pan on medium heat. Add the remaining water, corn starch and bring all the ingredients to a boil. Cook the sauce for a couple of minutes from the moment of boiling, stirring constantly until it begins to thicken. Then remove the pan from the heat and let the sauce brew.

Serve beef stewed in the oven, pouring cooked sauce with a bright mushroom flavor!

Bon appetit!