Pot roast on caraway with mushrooms and bacon

Ingredients:

4 nice piece of beef steaks (best is bottom round)
1/2 tsp salt, pepper, milled caraway seeds, Spanish paprika
some mustard
1 onion (chopped)
3 cloves garlic (chopped)
6 pieces bacon (cut in pieces)
1/4 cup dry or fresh mushrooms
1/4 cup vegetable oil
2 cups of beef broth (or water)
1 tbsp flour (or starch)
1/2 cup water
 

Directions:

1. The steaks can be bisect (it shouldn’t be thicker than 1/2 in or 1cm).
 
2. Beet the pieces nicely.
 
3. Add salt, pepper and caraway seeds and spread a little bit with mustard.

4. Marinate overnight (or at least for couple of hours) in a small bowl covered with couple of tablespoons of vegetable oil in the fridge.
 
5. In the pan roast the pieces of bacon and add chopped onion and garlic let slightly caramelize (10 minutes).
 
6. On the other frying pan roast fast the marinated steaks from both sides (2minutes).

7. Add about 1 tbsp of Spanish paprika into the onion-garlic-bacon mixture and let slightly roast to become nice paprika smell (1minute). Not to overheat paprika, otherwise it became bitter.

8. Add the mushrooms (if they are dry, let them soak for about an hour in the warm water).

9. Add 2 cups of beef broth or water, cover and pressure cook for 20 minutes (or regular cook) till the meat is tender.

10. Take the meat out of sauce and thicken the sauce with mixture of flour (or starch) and water.

11. Pot roast taste best the second day. After cooking is done, let it cool down and place them into the fridge over night. Next day, warm up, serve with mashed potatoes, rice or dumplings – depends on taste. Don’t forget pour over lot of sauce!