Mushroom stew with beef in French under potato caps

400 g beef tenderloin

200 g mushrooms

100 ml red dry wine

35 g butter
what kind of oil to choose? we'll show

6-7 tubers potatoes

3 carrot medium

2 tomato

1 head onions

1/4 Cup milk

2 tbsp. vegetable oil

1 tsp. dried Basil

black pepper, salt

Cooked in this French recipe beef braised in wine, has a mild taste.

Finely chop the onion, RUB on a large grater carrots.

Diced chopped tomatoes, mushrooms cut into plastics.

Rinse and dry the meat, cut it into medium-sized cubes.

In a skillet heat 1 tablespoon of vegetable oil and a small piece of butter, put the prepared vegetables, 5 min to put on a moderate fire, put the meat, increase the heating plate, fry until polarisavenue meat, season with Basil, pepper and salt.

Pour into the skillet with wine, put up his half evaporation.

Separately in vegetable oil to fry the mushrooms.

Clean the potatoes in salted water to boil, then drain the water, add milk and pure.

Put the stew in the pot, filling them two-thirds, to put on top of a layer of mashed potatoes, pour over mashed potatoes with melted butter, compacted, smooth and make the potatoes a pattern with a fork.

Bake mushroom stew with beef-potato French under the covers in a preheated 180 degree oven for 10-15 minutes until Browning of potatoes, you can also roast in the end still on the grill for 3-5 minutes