Meat with “nameko” mushrooms

Meat with "nameko" mushrooms

This is a dish liked by everybody who eats meat. Aromatic smell and ingredients composition put together extraordinary range of gustatory sense. I cooked this dish using my imagination and products that I had in refrigerator at this moment. So, if you'll want to try it you can vary ingredients composition.

We need:

1kg meat (pork, mutton or beef but use marinade for this one. For example, combine some tablespoons olive oil, basil, pepper, salt (sea salt is better). Rub beef with this mixture and leave for 20 minutes)
100g mushrooms (you can take marinated. Usually I take namekoes but if you haven't take another kind)
1 glass of dry red wine
2 large onions
2 handfuls of cranberries
little handful of flour
salt, pepper, species

Step 1: Wash meat, dry it up, dice or carve average pieces;

Step 2: Dice onion rather finely (but not too finely);

Step 3: You can use deep pan or cauldron. Fry meat in a cauldron with 1-2 tsp olive oil some minutes, add flour, mix.
Step 3a: Add onion, mix and close cauldron. Let to stew in meat's own juice;
Step 4: Over 10 minutes add mushrooms (if mushrooms are large, cut it), mix;

Step 5: Later some minutes add glass of wine and mix. Stew;

Step 6: After 15 minutes add cranberries.

Step 7: After 15 minutes more season meat with salt, pepper and species, dry or fresh greens;
Step 8: Total cooking time for fresh pork should be around 1-1,15h, for beef - 1h and 30min.

Great! Fantastic!