Ingredients for 6 people:
• Round 1 back
• ½ kg. mushroom
• 4 potatoes
• 1-2 onions
• 7 cloves garlic
• 1 teaspoon of fine cornmeal
• water
• extra virgin olive oil
• Hojiblanca
• salt
• pepper

Preparation:
Salt and pepper the meat, place it over high heat to sear in a pan with oil and 4 cloves of unpeeled garlic. Reduce heat and cook for 20-30 minutes (depending on where you like meat) over low heat with lid on. Allow to warm, remove the meat and cut into thick steaks.

Dilute the corn flour in water, add it to the pot where it has been the gravy and give it a boil, shaking the pan gently, until thickened.

Peel and chop the potatoes waterfalls. Place in a saucepan, cover with water, seasonality and cook for 18-20 minutes. Pass them through the food mill and if necessary aligéralo with the liquid from cooking the potatoes. Season, sprinkle with parsley and mix well.

Chop the onions and 3 cloves of garlic and put to fry in a casserole pan with oil. Clean the mushrooms, cut them into slices and add to skillet. Saute and add to mashed potatoes.

Serve in a large bowl, set aside meat and mashed potatoes with other fungi.