Beef goulash with mushrooms

Beef goulash recipe with champignons

Beef goulash with champignons, prepared according to this recipe, turns out to be tasty and satisfying.

You will need:

• beef pulp - 600 g;
• onions - 400 g;
• two carrots;
• 400 grams of champignons;
• hot green pepper - 2 pods;
• 400 g of fat sour cream;
• 100 ml of vegetable oil;
• salt pepper.

Prepare a dish according to this recipe from beef goulash with champignons as follows:

1. Cut the peeled onion into rings or half rings.

2. Pour oil into a frying pan, heat well and place onion rings in it. Simmer the onion until soft. Such a large amount of onions makes it possible to thicken the goulash without adding flour.

3. Rinse the meat, dry and cut into small cubes. Salt, pepper and send it to the onion, simmer for 45 minutes over low heat. If necessary, add a little water during cooking.

4. Cut the carrots into thin slices, pepper into small strips, add to the meat, stir and simmer for another 20 minutes.

5. Cut the champignons into plates, sweet peppers - into cubes, send them to the meat with vegetables, add sour cream, stir and simmer for another 15 minutes.

Sprinkle the finished dish with chopped parsley on top.

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Features of cooking goulash as in kindergartens, schools, canteens

1. “Our” goulash, unlike the Hungarian “brother”, is the second course, not the soup. It is prepared mainly from beef, and the addition of bell peppers (paprika) is optional.

2. Beef for goulash is carefully cleaned from films, bones are removed, and the pulp is cut into cubes of 20-30 g.

3. In principle, you can cook goulash from almost any part of the carcass, since during the preparation of the dish, the meat lends itself to prolonged stewing, which makes it soft. Nevertheless, chefs advise to choose a neck or back, edge, shoulder blade or ribs.

4. Before stewing, beef is recommended to fry over high heat. The ruddy crust will serve as a barrier for the juice from the meat during stewing, so the goulash will turn out to be more juicy.

5. In the process of prolonged stewing, moisture from the sauce evaporates, it turns out a thick gravy, enveloping every piece of meat. Additionally, a small amount of flour or starch is added to the sauce to speed up the thickening process.

6. Often goulash is prepared with the addition of potatoes, sweet paprika, prunes, mushrooms and other ingredients that make the dish more satisfying and interesting.

7. Traditionally, the dish is served with a "neutral" side dish of potatoes (for example, mashed potatoes, which are very popular in canteens, schools and kindergartens), cereals, and pasta.

8. The classic recipe uses the minimum amount of spices - pepper, salt, bay leaf. At your discretion, you can add mustard, coriander, garlic, etc. to this list.

9. Gravy is prepared on the basis of tomato puree, concentrated pasta or fresh tomatoes. Dilute the tomato component with water or broth. In some recipes, sour cream is added to the watering, so it acquires a softer, delicate taste.

Recipe for meat goulash with champignons

Pork goulash with mushrooms will be a good addition to any side dish.

For this recipe for pork goulash with champignons, you will need the following products:

• pork - 500 g;
• champignons - 300 g;
• large onion;
• medium carrot;
• two tomatoes;
• 1 tbsp. l. flour;
• any dry herbs - 2 tbsp. l .;
• salt, pepper - to taste;
• vegetable oil - for frying.

Prepare meat and mushroom goulash like this:

1. Cut the prewashed and lightly dried meat into small cubes, approximately 2 by 2 cm.

2. Put the frying pan on fire, pour in vegetable oil and heat it well. Place small pieces of pork in a hot skillet and stir quickly so that the meat crusts evenly on all sides. Transfer the fried pork to a container where the goulash will be stewed.

3. Cut the mushrooms into several pieces, if they are large. If small, leave them like this. Place in a skillet and fry exactly like meat.Transfer the browned mushrooms to a cauldron or saucepan for meat.

4. Pour half a glass of water into a container with fried ingredients, cover and simmer over low heat.

5. Peel the onion, cut it into small cubes and roll in flour. Fry the onions in the same pan where the mushrooms and meat were fried, adding a little vegetable oil.

6. Add finely grated carrots to the onion, fry for 3 minutes.

7. Grate the washed tomato on a coarse grater, holding the vegetable by the skin, then it will need to be thrown away. Add this tomato paste to onions and carrots, also put dry herbs in a pan, salt and pepper, add a quarter glass of hot water, cover and simmer over low heat for three minutes.

8. Transfer the contents of the frying pan to a cauldron, and simmer everything again for 25 minutes, adding liquid if necessary.

Determine the readiness of the goulash by the tenderness of the meat.

Ingredients for Mushroom Goulash Soup:

• Fillet

  (beef or lean pork)
  —
  400 g

• Oyster mushrooms

  (or honey mushrooms, champignons, porcini mushrooms)
  —
  500 g

• Mushrooms

  (dry, white)
  —
  30 g

• Onion

  (average)
  —
  1 PC

• Carrot

  (100 g)
  —
  1 PC

• Celery root

  —
  70 g

• Potato

  —
  350 g

• Hot red pepper

  —
  1 tsp

• Garlic

  —
  3 ... 4 teeth

• Wheat flour

  /

  Flour

  —
  1.5 tbsp. l.

• Salt

  —
  taste

• Black pepper

  (and red ground)
  —
  taste

• Sweet paprika

  (ground)
  —
  1 tbsp. l.

• Laurel leaf

  —
  3 pcs

• Greens

  —
  taste

• Water

  (about)
  —
  3 l

Nutritional and energy value:

Mushroom Goulash Soup Recipe:

Prepare food. Wash and peel vegetables. The weight is given in already cleaned form.

Soak dry mushrooms in warm water for a couple of hours, then cut into large pieces.
Chop hot pepper finely.
Chop the onion, chop the carrots and celery into strips, cut the potatoes into small cubes.

Cut the meat into pieces, like for goulash.
Heat the oil in a saucepan with a thick bottom and brown the meat, add the soaked, chopped mushrooms. Cover with water, bring to a boil and simmer for 30 minutes.

Brown the onions in a deep saucepan,

add carrots, celery and hot peppers, cook together until half cooked. Set aside.

Peel, wash and cut fresh mushrooms,
or defrost.

Put prepared fresh mushrooms in a frying pan with heated oil and brown well. Sprinkle lightly with flour and fry, stirring frequently.

Pour potatoes into boiling broth, bring to a boil, cook over low heat for 5 minutes. Then add the frying and cook for another 10 minutes.

Add mushrooms fried with flour to a saucepan, salt and pepper to taste, add 2-3 leaves of lavrushka, bring to a boil and cook over low heat until tender.

Turn off the heat and season the soup with garlic. Cover and let it brew for about 20 minutes. The soup should be thick.

Pour the prepared soup into bowls and sprinkle with fresh herbs.

Serve sour cream and black bread with the soup.

Now take a spoon and enjoy, enjoy its delicious taste!
Bon Appetit!!!

Chicken goulash with champignons in cream

Delicious chicken and champignon goulash can be prepared according to this recipe.

Ingredients:

• champignons - 8 pieces;
• chicken fillet - 1 kg;
• 350 g 10% cream;
• 4 cloves of garlic;
• 300 g of cheese;
• greens;
• Provencal herbs;
• salt pepper.

Follow this cooking process:

1. Cut the chicken fillet into medium-sized pieces, the mushrooms into small slices. Put the chicken and mushrooms in a frying pan and fry in butter.

2. In the meantime, while the chicken and mushrooms are cooking, go over the process of making the cream sauce.

3. To do this, crush the garlic well or grate on a fine grater, add grated cheese, chopped herbs to it and pour over everything with cream. Put some Provencal herbs in this mass and mix everything well.

4.When the chicken and mushrooms are ready, drain a little of the liquid from the pan, but you don't need to pour everything out, pour the cream sauce over the mass, cover and simmer over low heat for 10 minutes.

Pros and cons of mushroom treat

Rich in nutrients, mushrooms are an excellent substitute for any meat. They are deservedly called "the meat that grew in the forest."

Almost all recipes for mushroom goulash are simple, any housewife can cook this dish.

A plus is a pleasant opportunity to replace animal protein with vegetable protein and treat your home with a low-calorie dish. Vegetarians will be happy to eat mushroom goulash in believers during Lent.

Another undoubted advantage is the ability to choose the amount of ingredients. You can make a pure mushroom treat with a bit of the obligatory onion and spices. Or add a piece of any meat for satiety and new taste. Tomato paste can be successfully replaced by fresh red tomatoes, and flour can be replaced by the introduction of beaten egg mass to add thickness to the sauce. And you choose the amount of spices only according to your taste habits.

Mushroom goulash can be prepared from mushrooms freshly picked in the forest, stocks of dried mushrooms prepared for the winter, or champignons and oyster mushrooms bought in a store. Hot treats are successfully prepared in a stewpan on the stove, in a home microwave oven, in a microwave oven and, of course, in your favorite oven. The choice of cooking method does not play a special role - goulash always turns out to be successful.