Stracotto With Mushrooms

Preparation:

Preparation: Soak the mushrooms in cold water. Peel the parsley and mince it with the garlic clove. Splint the piece of meat with the lard or ham cut into sticks and tie it with a thin string. Roll the walker in the chopped parsley and garlic. Chop the onion with the carrot and celery, pour the mixture into a saucepan with a few spoonfuls of oil and the butter; when the vegetables have dried well, place the piece of meat on top, add salt and pepper and brown it well on all sides, turning it over. After that, sprinkle it with half a glass of white wine which you will let evaporate. Finally add the tomato sauce diluted with 40 cl of broth. Uncover and cook on low heat for about 2 1/2 hours. Halfway through cooking, add the chopped mushrooms. Add more hot stock during cooking, as the sauce thickens. Arrange the sliced stew on the plate and sprinkle it with the sieved mushroom sauce.