Beef with mushrooms - recipes

How to cook "Mushroom Stew"

1. Beef according to this recipe turns out to be very tasty, and together with vegetables and mushrooms, it is even more aromatic. First, cut the beef into medium-sized pieces.

2. Then we chop the mushrooms. I decided to use champignons because they do not need additional processing and are prepared very quickly.

3. We send to the pan and fry the meat until the water boils away. Add salt and spices.

4. At the end of frying, add mushrooms and fry for a couple of minutes over low heat. Put chopped onions and carrots, bay leaves and peppercorns on the bottom of the cauldron. Put the meat with mushrooms on top. Fill with water and set to stew.

5. Stew the meat on low heat for about an hour and a half, until it becomes soft. Add spices and herbs at the end.

6. 20 minutes before cooking, you can add a little tomato paste or tomato juice. Serve the stew with mushrooms at home along with a side dish.

Tips and life hacks from chefs

Cooking such a dish is not a tricky business, so to make it as tasty and correct as possible, you should not be afraid to use the tips of experienced chefs. List of useful tips:

1. Mushrooms and beef are best combined with a creamy sauce. Cream sauce 20% will make the meat tender and tender.
2. To improve the taste and smell, you can sprinkle it with special seasoning for beef before frying the meat.
3. For roasts, it is best to use cast iron or steel cookware. It keeps the temperature longer, which helps the dish to infuse for another half an hour.
4. When stewing, for a piquant taste and aroma, beef can be supplemented with prune pieces.
5. Potatoes tend to boil ahead of time, turning into gruel. Therefore, it is wiser to use durum potatoes.
6. It is always best to fry onions before meat.
7. Remove the streaks before cooking the beef.

With proper observance of all the points of the selected recipe, you get a juicy and mouth-watering dish that can please your family or guests. But the cooking technology can be changed at will, add your favorite spices and seasonings.

Peculiarities of cooking - tips from chefs

Cooking dishes with beef, mushrooms requires care and knowledge of some secrets. To help family and guests appreciate your skill level, check out our chefs' tips:

1. The most important thing is to choose the right meat. Fresh beef flesh has a uniform red color without spots and foreign smell. When pressed, it should quickly return to its shape.
2. For added flavor when frying meat, add a little alcohol, such as red or white wine.
3. Choose only mushrooms that you know and know how to cook.
4. When preparing dishes with sauce, use sour cream or cream. They have the ability to soften meat fibers.
5. If you are afraid that the gravy will be too runny, add a little flour.
6. Add spices to the main ingredients that help to reveal their taste and aroma: tarragon, thyme, rosemary, basil, cumin.

Option 4: Baked beef with mushrooms and potatoes

You can fry potatoes with beef and mushrooms, but it is more convenient and easier to bake in the oven. It will turn out very tasty, juicy, moreover, not so fatty. This recipe is for the form, but can be baked in a sleeve or in a special bag.

Ingredients

• 700 g potatoes;
• 1 tsp mustard;
• 300 g of champignons;
• 500 g of beef;
• two onions;
• 15 ml soy sauce;
• 3 tbsp. l. sour cream;
• garlic (a couple of cloves).

Step by step recipe

First, we cut the beef into slices by a centimeter, lightly beat it with a hammer to make the meat soft and juicy, after that we turn the plates into small pieces.Salt and pepper, add a spoonful of soy sauce and mustard. Stir.

It's time to do vegetables and mushrooms. Peel the potatoes, cut into slices, also champignons, onions into strips or rings. It can be poured directly into meat.

We put the beef and onion in a greased form, sprinkle with mushrooms, lightly salt and pepper. We put potatoes on top. Combine sour cream with chopped garlic, grease the potatoes.

Cover the dish with foil, cook the mushrooms with beef for 45 minutes at 180. Then remove the foil sheet and bake without it for another fifteen minutes.

You can sprinkle such a dish on top with grated cheese, but this is done at the very end, otherwise the product will simply burn, you get a dry and tasteless crust.

How to cook "Beef Stew with Mushrooms"

We take the meat, rinse it well under running water, holding the beef with our hands, let the water drain and then put it on a cutting board. We clean with a knife from the tendons and film. Now our task is to cut the meat into approximately equal small pieces so that during frying in a frying pan, it is fried equally from all sides. Put the meat cut into pieces in a bowl. Salt and pepper to taste and mix all the ingredients with a tablespoon.

We take a frying pan, preferably with deep edges. Pour vegetable oil into a container and put on medium heat. When the oil is warmed up, make the fire smaller and gently transfer the meat from the bowl to the pan using a wooden spatula. Fry the beef until golden brown, periodically stirring it with a handy tool.

We take a saucepan, pour hot boiled water into it, add tomato paste there and mix everything with a tablespoon. We put the container on medium heat. Put the fried pieces of beef with a wooden spatula into a saucepan, cover everything with a lid and simmer over low heat for 45-50 minutes

Attention: it is advisable that there is a small hole in the lid so that the steam generated during cooking can freely escape.

Strong, fresh mushrooms are selected for the dish. We take mushrooms and put them in a bowl

Perhaps some mushrooms will have skin damaged, then carefully cut it off with a knife. We wash the mushrooms well under running warm water and put them on a cutting board. Cut the mushrooms into small pieces with a knife and put them back in a bowl.

In order to boil the mushrooms, take a small saucepan, pour ordinary water into it, add a pinch of salt there and put the pan on medium heat

When the water in the container boils, carefully pour our mushrooms into it with a tablespoon. Honey mushrooms are boiled for 5 minutes

After this time, with the help of potholders, we take the pan and discard its contents in a colander. We let the liquid drain, and we transfer the finished mushrooms to a bowl or plate.

Peel the onion with a knife, rinse it under running water and put it on a cutting board. Using a knife, cut our ingredient into half rings or, as you like, into small squares. Then we transfer it to a clean plate.

The color of the pepper will not play any role for our dish, but I advise you to take red or orange pepper, as it will give the main dish a beautiful bright color! So, we rinse the ingredient well under running water. Then, using a knife, we cut out the inner, seed box and tail. Using a knife, cut the vegetable into medium-sized cubes on a cutting board and transfer to a clean plate.

Pour some vegetable oil into a frying pan and put on medium heat. Put onion cut into rings in a container and fry it for no more than 5 minutes, stirring constantly with a spatula. At the end of this time, add the boiled mushrooms to the onion and, again stirring everything with a wooden spatula, fry the ingredients for 10 minutes. And then add the bell pepper and fry for another 5 minutes. Using kitchen potholders, take a container, and slightly bending it over, pour all the ingredients into a saucepan with beef with a spatula. Salt and pepper to taste, mix everything with a tablespoon, cover and simmer the ingredients of the dish over low heat for another 15-20 minutes.

We wash the greens under running water, and then dry them with paper towels. We spread it on a cutting board and finely chop the parsley and dill with a knife, then transfer it to a clean plate.

We spread the garlic on a cutting board and, pressing it down with a knife handle, remove the husk from it. After - finely chop the cloves.

Our dish is almost ready! Therefore, add basil and garlic to the pan with the ingredients, mix everything well with a spoon and simmer for another 5 minutes. Then turn off the burner, add greens to the container, mix everything again, cover with a lid and let it brew for another 5 minutes.

Appetizing combination of meat garnish, mushrooms and creamy sauce

The uniqueness of the first recipe for beef with mushrooms in a creamy sauce lies in the incredible softness and tenderness of the gravy.

• veal pulp - 500 gr.;
• mushrooms - 300 gr.;
• leeks - 2 pcs.;
• butter - 100 gr.;
• cream (33%) - 200 ml.;
• olive oil - 2 tablespoons l .;
• greens - 5 gr.;
• salt and pepper to taste.

Wash the veal. Remove streaks. Cut the finished piece of tenderloin into 2 by 4 cm pieces. Sprinkle with salt and pepper. Melt the butter in a saucepan. Add the veal pieces. Fry until the liquid disappears.

Rinse forest products well. Then boil in salted water for 15 minutes. Remove the mushrooms with a slotted spoon in any container, then cool. After they have cooled, cut them into half rings and add to the tenderloin. Then pour in the olive oil. Sear the veal and forest foods until golden brown. Peel the leeks. Chop it into half rings. Top with onions. Reduce heat to low. Simmer everything together, remembering to stir the mixture.

In the meantime, prepare the gravy: mix the cream with the herbs. Pour the resulting mixture into the pan to the meat gravy. Simmer for 13-15 minutes over low heat. Beef stew with champignons will not leave indifferent your loved ones and guests

Braised beef with leek and mushrooms

Ingredients
2 servings
600 g of beef, better on the bone
1 leek stalk
1 celery stalk
2 cloves of garlic
2 carrots
a handful of small mushrooms
1 tomato
1 hot pepper (optional)
a bunch of parsley
a couple of laurel leaves
100 g pureed tomatoes or tomato paste

vegetable oil

salt
black pepper

Which cut of beef to take is up to you. Of course, this should not be beef tenderloin (I think there is no need to explain the reasons), otherwise you are completely free to choose. For example, without further ado, I took all the same ossobuki, that is, the shanks sawn with thick "washers": so there will be enough meat for everyone, and there will be bone marrow for lovers. And if you take meat without bones, cut it into cubes. One way or another, then everything is similar: salt and pepper the meat on all sides, heat the vegetable oil in a goose pan or a heavy frying pan and fry the meat over medium heat on all sides, until golden brown.

Set aside the fried meat for the time being on a plate. Add halved champignons to the roast pan, quickly fry on all sides, remove and set aside for the meat. Act three: if necessary, pour a little oil into the roaster and add thinly chopped leek stalks (only the white and light green parts), chopped garlic, celery and parsley stalks, and diced carrots. Season vegetables with lightly salt and pepper, sauté on all sides, then add the diced tomato. Place the meat and mushrooms on top, pour in hot water mixed with mashed tomatoes - just enough to cover the meat with vegetables - and stick in a couple of laurel leaves.

If you like hot sauces, finely chop the hot peppers and add to the roaster.If not very spicy, just drown the whole pepper in the sauce without cutting it. If you do not like spicy at all, I can hardly help you, but in this case, you can simply ignore the pepper and cook without it.

Cover the roaster with a lid and place in the oven, preheated to 160 degrees, for 2.5-3 hours. During this time, the meat will soften, the sauce will slightly boil off and thicken, the leek will completely dissolve in it, and the collagen already mentioned above will turn into gelatin from the long languor. Take out the beef, place it on a side dish that works well with stews - like pasta, rice, couscous, and the like - and sprinkle generously with the sauce. Serve with finely chopped parsley or gremolata. About, what it is, can be read in the recipe for the classic ossobuco.

Option 6: Beef stew with mushrooms and potatoes

Another way to cook mushrooms and beef with potatoes. This dish is ideal not only for dinner, but also for lunch. Only in this case we add a little more water.

Ingredients

• 500 g of meat;
• 5 champignons;
• 10 potatoes;
• 5 tablespoons of oil;
• 0.5 bunch of dill;
• 2 onions;
• paprika, black pepper;
• 1-2 cloves of garlic;
• 400 ml of water.

How to cook

We heat the oil in a saucepan or in a cauldron. We cut the beef into bars no thicker than a centimeter, put it in fat and fry it almost to a ruddy color, add the onion, stir it, add the mushrooms in a minute. Cooking with mushrooms for ten or fifteen minutes. First they will release the juice, and then they are also lightly browned with onions and beef.

While the base is preparing, peel the potatoes. It can be cut into bars, cubes, or simply into four pieces. Add to the bulk. Salt, pepper and stir everything together.

We add water according to the recipe. We use boiling water so as not to lower the temperature in the cauldron, cover it. After boiling, reduce the heat and simmer for at least 30 minutes. You don't even have to lift the lid.

Ingredients for Beef with Creamy Mushroom Sauce:

Beef

• Beef

  —
  1000 g

• Soy sauce

  —
  3 tbsp. l.

• Mustard

  —
  1 tbsp. l.

• Olive oil

  —
  2 tsp

• Black pepper

  —
  0.5 tsp

• Sweet paprika

  —
  0.5 tsp

• Nutmeg

  —
  0.5 tbsp. l.

• Coriander

  —
  0.5 tsp

• Garlic

  —
  2 tooth.

• Ketchup

  —
  1 tbsp. l.

Sauce

• Mushrooms

  (I used boiled frozen wild mushrooms, porcini and aspen)
  —
  300 g

• Onion

  —
  1 PC

• Ham

  —
  150 g

• Butter

  —
  2 tbsp. l.

• Wheat flour

  /

  Flour

  —
  40 g

• Cream

  (10%)
  —
  100 ml

• Soy sauce

  —
  2 tbsp. l.

Cooking time: 80 minutes

Servings: 4

Nutritional and energy value:

Recipe "Beef with creamy mushroom sauce":

Wash the beef, put it on a napkin to remove excess moisture, then cut it into portions and put it in a bowl or pot.

Add soy sauce, mustard, ketchup, olive oil, finely chopped garlic, seasoning mixture. Mix thoroughly and leave to marinate in the refrigerator for 3-4 hours, if possible, it is better to leave overnight.

To make the sauce, fry butter finely chopped onion. Fry until the onion is golden brown.

Then add the mushrooms and soy sauce. Cover and simmer for 20 minutes.

While the mushrooms are stewing, we begin to cook the meat. First, fry the beef over high heat on both sides, about 5-7 minutes on each side, then add a couple of tablespoons of water, cover and cook over medium heat for another 20 minutes.

Now let's start filling the mushroom sauce. We take flour and fry it in a dry frying pan, literally for a few minutes. The flour should not darken, but should be light and creamy. Then add cream to it and stir thoroughly. As soon as the mass has become homogeneous, add it to the mushrooms along with ham, dill, cover with a lid and simmer for another 10 minutes.

The dish is ready.We take a beautiful plate, put meat on it and pour mushroom sauce on top. This dish can be served with or without a side dish, as it turns out to be very satisfying in itself.
Bon Appetit!

Step-by-step recipe with photos and videos

Beef is a meat that is considered one of the best and healthiest. True, this product takes a little longer to cook than, for example, chicken or pork. But all the efforts of the culinary specialist will certainly be rewarded with an excellent result.

How long the beef will be stewed until soft is a purely individual question. It depends on the quality of the meat and the age of the animal. So, young beef can be cooked in a little over an hour, mature - in 2 hours, and old meat will need to be stewed even longer. The best criterion of truth is practice: just taste the meat and simmer to the desired degree of softness.

But the mushrooms are prepared very quickly, so we will put them in the dish at the end.

So, we are preparing beef stew with mushrooms ...

Cut the beef into small pieces.

Fry in a pan with vegetable oil. Add salt and pepper to the meat.

Cut the onion into smaller pieces, and cut the carrots into slices or strips.

Add water, carrots and tomato paste to the fried meat. Salt and put to stew under the lid over low heat.

In the meantime, the meat is stewing, cut the mushrooms.

Add champignons to the meat towards the end of stewing, when the meat becomes soft. Simmer the beef with mushrooms for another 10 minutes, stirring occasionally.

Add bay leaves and marjoram. Let's continue extinguishing for another 10 minutes.

Add greens to the finished dish.

Beef stew with mushrooms is ready to serve. We use it with a side dish or on our own.