Beef fried with mushrooms and sour cream. Beef stew with mushrooms

For this recipe can be used as pork and beef. The combination of sour cream and mushrooms gives the dish prepared this way recipe magnificent and refined taste. goes well with mashed potatoes and rice.

Portions: 6.

Cooking time: 90 minutes.

Ingredients for meat in sour cream with mushrooms:

• Pork or beef – 500 gr.
• Sour cream – 100 gr.
• Medium onion – 1 pc.
• Dried mushrooms – 25 gr.
• Flour – 1 tablespoon.
• A glass of broth or bouillon cube.
• Salt.

Recipe for meat in sour cream with mushrooms:

First you need to soak the dry mushrooms in boiling water for 30 minutes.

While the mushrooms are soaking, peel and finely chop the onion.

And fry the onion until golden brown.

Drain the mushrooms and chop finely.

Cut the meat into medium pieces.

Fry the meat over high heat until a golden crust forms. The crust will prevent the juice from leaking out and the meat will have a rich taste.

Now you need to reduce the temperature and combine the meat with mushrooms and fried onions. Fry everything together for another 5 minutes.

Pour a glass of broth over the meat, cover with a lid and leave to simmer for 30-40 minutes. If the liquid boils too much, add more broth.

Add salt, add sour cream, stir and bring to a boil. Dissolve a tablespoon of flour in a small amount of cold water, add to the meat, stir. Flour is needed to thicken the gravy. Bring to a boil and remove from heat. ready, Bon appetit.

Beef stew with mushrooms in sour cream sauce, the recipe for which is posted below, is a dish similar in preparation technology to. There may be several options for preparing beef with mushrooms, just like chicken or pork. Cooking methods include cooking beef in the oven, on the stove, or in a slow cooker. In turn, by adding different products to beef and mushrooms, you can get new recipes and taste of the dish.

Beef stew with mushrooms, recipe The preparation of which is presented below is perfect for various side dishes as a hot meat dish. Many housewives are confident that beef is dry and tough meat. Of course, there is some truth in this statement, because meat is indeed more rigid in structure than chicken, rabbit or pork.

To make it softer, it is either marinated in a marinade for a long time, or boiled, fried or baked for a longer time. Make any beef stew soft and juicy with sour cream sauce. Sour cream has the excellent property of softening meat. Beef stewed with mushrooms in sour cream sauce will be juicy and with a delicious mushroom aroma.

Ingredients:

• Beef - 300 gr.,
• Champignons - 300 gr.,
• Onions - 2 pcs.,
• Sour cream - 4 tbsp. spoons,
• Sunflower oil,
• Salt - to taste
• Black pepper - a pinch
• Bay leaf - 1-2 pcs.

Beef stew with mushrooms – recipe

Before you start preparing a dish from it, any meat must first be washed under running cold water, and then dried from excess moisture using napkins or paper towels. Cut the beef crosswise into cubes measuring 2 by 5 cm.

Peel the onion and cut it into half rings. Wash the champignons. Chop the mushroom caps into slices and the stems into circles. Place the meat in a frying pan with oil. Stirring, fry the meat for 10 minutes. After that, add onions and mushrooms to it. Next, salt and pepper the beef with mushrooms. Add bay leaf for flavor. Mix all ingredients.

Literally in 5 minutes the champignons will simmer and release juice, but this liquid will not be enough for stewing. Therefore, add 100-150 ml to the beef with mushrooms. water. Add sour cream after the water.

Stir in the champignons and simmer for about 15 minutes over low heat. While stewing, stir the meat periodically, which will allow it not only to simmer evenly, but also not to burn. Beef stew with mushrooms in sour cream sauce served hot with a side dish. I will be glad if this recipe for beef stew with mushrooms is useful to you. Enjoy your meal.

Beef stew with mushrooms. Photo

For those who love hearty meat dishes, it is recommended to cook beef with royal champignons in sour cream sauce. This meat dish is recommended to be included in the menu for people suffering from iron deficiency anemia, because beef contains quite a lot of iron. In addition, it is recommended to include this meat dish for those who would like to replenish the protein supply in the body, since this substance is present […]

Ingredients

Beef tenderloin (430 g);

Cottonseed oil for frying (34 ml);

Fresh royal champignons (460 g);

Freshly ground white pepper (to taste);

Homemade thick sour cream (180 g);

Table salt (to taste);

Purple onion (230 g);

Drinking water (to taste).

For those who love hearty meat dishes, it is recommended to cook beef with royal champignons in sour cream sauce. This meat dish is recommended to be included in the menu for people suffering from iron deficiency anemia, because beef contains quite a lot of iron.

In addition, it is recommended to include this meat dish for those who would like to replenish the protein supply in the body, since this substance is present in sufficient quantities not only in beef, but also in royal champignons.

To prepare something so tasty, healthy and hearty dish It is recommended to use veal or fresh beef of the best quality.

Cooking process:

Cut the washed steamed beef into long strips, then rinse the royal champignons, cut them into quarters or slices.

Next, peel the onion, chop it and divide it into two parts, then heat a deep frying pan and pour some of the cottonseed oil into it. Place the chopped beef in it and fry it with regular stirring for fifteen minutes, then add one part of the chopped onion, mix thoroughly and continue the frying process.

Next, prepare another frying pan, pour some of the cottonseed oil into it, as soon as it warms up over medium heat, add the chopped champignons, as well as the remaining onions. With regular stirring, fry these ingredients for about eight minutes, then add the fried mushrooms to the frying pan with the meat and mix thoroughly.

The combination of pork with champignons and sour cream cannot be called easy on the stomach, but how delicious! The dish resembles the one we all know, but without the cheese.

Mushrooms with meat can be cooked in the oven or in a frying pan. Any mushrooms you have are suitable: champignons or wild mushrooms, fresh or dried (pre-soak in water to swell). My recipe today is pork with champignons in a frying pan.

Total cooking time: 50 minutes
Cooking time: 45 minutes
Yield: 4 servings

Ingredients

• pork – 450 g
• champignons – 200 g
• large onion – 1 pc. (90 g)
• garlic – 1 tooth.
• 20% sour cream – 3 tbsp. l.
• wheat flour – 1 tbsp. l.
• salt, ground black pepper - to taste
• vegetable oil – 2-3 tbsp. l.
• bay leaf – 1 pc.
• dried dill – 1 tsp.

Preparation

Cut the meat into cubes (or into cubes, like goulash, but not large, so that it cooks faster). For this recipe, it is best to use pork with fat, not too lean. If there are any films, they need to be removed. There is no need to cut off the fat layers, they will give the meat juiciness.



Heat a frying pan and quickly fry the pork until golden brown over high heat. If necessary, add a little vegetable oil (if the meat has layers of fat, cook in a dry frying pan). Cook in a large frying pan so that the pieces lie on the bottom in one layer - this way a crust will quickly form on the surface, the meat will not lose its own juices, and therefore will not dry out. If the pan is small, fry in batches. Transfer the browned pork to a plate and cover with a lid to prevent it from drying out while you cook the mushrooms.



Peel the onion and chop into cubes. Heat a couple of tablespoons of vegetable oil in a deep frying pan. Pour the onion into it and fry it until soft and transparent.



Wash the champignons and cut into thin slices. Add the mushrooms to the sautéed onions, increase the heat and continue frying without a lid until golden brown. Stir regularly to prevent anything from burning. The moisture should leave the pan, and the mushrooms and onions should brown. At the very end, add salt and pepper to taste.



Return the previously fried meat to the pan. Add chopped garlic clove and bay leaf. Pour in approximately 200-300 ml of hot water or broth to cover the meat. Cover with a lid, reduce heat and simmer the pork until tender - this will take about 20 minutes (longer may be needed if the meat was tough).



While the pork is stewing, prepare the sour cream sauce. Fry 1 tablespoon of flour in a dry frying pan, stirring constantly. After about 30-40 seconds it will turn a pleasant pinkish color and acquire a light nutty aroma. The flour should not darken too much or turn brown! Due to the flour, our sauce will be thicker and will not curdle. And frying is necessary so that there is no floury aftertaste.



Remove the pan with flour from the heat. Pour in 100 ml of cold water, stir thoroughly so that there are no lumps. Then add the sour cream there and stir again (before adding the sour cream, make sure it is fresh - then it will not curdle and spoil the taste of the dish).



Pour the resulting sour cream sauce into the pan with meat and mushrooms. Discard the bay leaf. Add a little dried dill.



Continue cooking over low heat for about 15 minutes until thickened, stirring occasionally (it’s better to remove the lid and let the excess liquid evaporate). In the process, adjust the amount of salt and pepper to taste.

Serve pork with mushrooms stewed in sour cream sauce, best with mashed potatoes or porridge. You can complement the dish with pickles and other pickles. Bon appetit!

Preparation:

Wash the meat, cut into small pieces (1 cm thick, width and length up to 5 cm), dry them with a napkin. Then beat these pieces with a hammer and cut into thin strips. This is to keep the beef soft.

Place 1 tbsp in a very well-heated frying pan with vegetable oil. spoon butter and then lay out some of the meat. Fry the meat until golden brown, add salt. So fry all the meat in parts and transfer it to the dish where you will simmer.

Wash the mushrooms and boil for 2 minutes. Place in a colander to drain the water. Finely chop and fry vegetable oil until golden brown. Add salt and add to the meat. You don’t have to fry it, just add it to the meat right away.

Place the meat and mushrooms on the fire with a glass of warm salted water or broth. Let it simmer over low heat and we'll get on with it. sour cream sauce. Any meat does not like high heat; it must be simmered over low heat, then it will be soft and juicy. In this form you need to simmer for 30 minutes.

Finely chop the onion and fry in vegetable oil until transparent, grate the carrots on a medium grater and add to the onions. Cook stirring for 10 minutes.

Add a spoonful of flour and mix thoroughly. Then add sour cream, salt and pepper; if the sour cream is very sour, add a little sugar. Let simmer for 5 minutes.

Add the sauce to the meat with mushrooms; it should cover the meat completely. Add water if necessary. You can add chopped greens. Simmer over low heat until cooked (15 minutes).