This recipe for meat in sauce with mushrooms It is what my mother does and that my brother and I loved when we were little. Although I try to make the recipe as she makes it and it is very tasty, I always enjoy eating it more when she prepares it.
This time I have prepared it with mushrooms because I had them in the fridge and I wanted to take advantage of them, but you can make it with chanterelles (rovellons or slatasangs) now that we are in season, with moixernons or any other mushroom that you like. Some will give the sauce more intensity and others will make it softer.
I have copied it to make it as soon as possible
At home we love it, I hope you like it too :)