Meat beef stew with mushrooms and sour cream. Recipe with photo

Calories: Not specified
Time for preparing: Not specified

Meat is the best way to prepare a hearty meal. You can cook a large number of dishes from it: from ending with dumplings, cutlets and cabbage rolls. If tenderloin is suitable for steaks, then minced meat may be needed for other dishes. You can choose any type of meat. My relatives really like beef with mushrooms in sour cream sauce, and I decided to offer the recipe with a photo of this dish.
Speaking of beef. In addition to the fact that it is tasty and fragrant, its benefits cannot be ignored. A fresh cut of beef can make up for iron deficiency in the body, so do not miss the opportunity to buy the best fresh cut of beef to cook in your kitchen.



Required products:
- 350 grams of beef (veal),
- 250 grams of fresh mushrooms,
- 150 grams of sour cream,
- 150-200 grams of onion,
- 3-4 tables. l. vegetable oil,
- optionally salt, pepper,
- some water.

How to cook with a photo step by step

We cut the meat washed and wiped with napkins into elongated strips: in this form, the beef will cook faster and be soft. I prefer young veal, it is very tender, tasty and cooks a little faster than mature beef.




Prepare the mushrooms: rinse them with water, cut into slices of medium thickness. We will also cut onions: we will use half of its amount for mushrooms, and the second half for meat.




We heat the pan with vegetable oil, put the pieces of beef there and start frying.






When the meat is fried, add a portion of the onion there. A little salt, pepper and bring to a beautiful color, such a brownish tint. If the onion gave little juice, then you can pour in a little water so that the meat is stewed (in time, let the beef stew for 40 minutes on a quiet fire).




While the beef is fried, fry the mushrooms with the remaining onion. For the recipe, I used champignons, they have a pleasant taste and aroma. With beef, such mushrooms are perfectly combined. Fry for 6-8 minutes, until the mushrooms become fragrant and fried on all sides.




When the meat has become twice as soft, add mushrooms to it. We stew the products all together for 10 minutes, their aromas will mix and spread throughout the kitchen, causing the whole family to appetite. You can add some more water.






Add sour cream and mix.




Simmer everything together for another 15 minutes until the sauce thickens. The finished dish will become your calling card and everyone will appreciate the cooked beef with mushrooms.




Bon Appetite!

For some reason, in the Slavic tradition, it is customary to serve meat for a festive feast either in the form of a steak or chop, or boiled. Appetizing beef with champignons in sour cream, the recipe of which we will master today, will debunk the established stereotypes and become your favorite dish.

Delicate juicy tenderloin, complemented by fragrant mushrooms and tinted with a delicate creamy taste, will surely please the participants of the meal.

Before proceeding directly to entertaining kitchen experiments and discoveries, we offer a few tips on choosing meat for a dish - it is this product that determines the final taste of the whole dish.

How to choose quality beef for cooking

• If you buy meat not in the market, but in a store, opt for a chilled product, not a frozen one. As you know, when frozen, the liquid forms crystals that expand and disrupt the structure of the piece that you like. No, this does not mean that the treat will not turn out at all, just that its taste will not be so deep and rich.
• The lighter the shade of meat and fat in the layers, the younger the cow was. Accordingly, darker colors indicate the opposite: before you are products obtained from an old animal, which means that such meat can be harsh.
• If possible, lightly press on the piece with a finger wrapped in a bag or a stick - on a fresh, high-quality product, the dent will disappear without a trace.

Beef with mushrooms “Imperial”

Ingredients

• Beef tenderloin - 0.5 kg + -
• - 1 fruit + -
• - 1 PC. + -
• - 250 g + -
• - 150 g + -
• - 3-4 tbsp. l. + -
• - taste + -

Cooking

If you have already brought all the products from the store and laid them out on your desktop, you can start creating an original dish that will give everyone the opportunity to discover a new facet of your culinary talent!

It is useless to talk about this beef with champignons in sour cream - no even the brightest epithets can convey the delicious taste and aroma of the dish! Therefore, we suggest simply mastering the recipe and convening guests for a tasting.

• We chop the beef across the fibers into cubes a couple of centimeters in size and send it to the pan, where we lightly fry until a soft golden crust forms.
• We put the beef on a plate, and do not pour out the resulting fat yet - it will come in handy for us in the subsequent stages of cooking.
• We cut the onion into thin half rings, and the carrots - in the form of straws.
• We cut the champignons into slices and place all the vegetables with mushrooms in the pan, in which the meat was cooked before.
• Salt and add pepper, mixing well the whole mass. If there is not enough oil and fat, add a little more and cook for five to seven minutes over medium heat.
• Now we send the meat to vegetables and mushrooms, pour the whole composition with a glass of water, reduce the heat a little and simmer the mixture until the beef reaches the desired softness.
• At the final stage, we just have to mix sour cream into the pan, cover the dishes with a lid and continue the cooking process for another five minutes.

Ready! We are sure that your family will be delighted and surprised by such an unusual reading of such a dish as beef with champignons in sour cream!

Beef with mushrooms and potatoes in the Knyazheskaya multicooker

Ingredients

• Beef - 600 g
• Carrot - 1 fruit
• Potato - 2 tubers
• Onion - 1 pc.
• Champignons - 250 g
• Sour cream - 3 tbsp. l.
• Vegetable oil - 2 tbsp. l.
• Salt - to taste
• Spices - to your preference

Cooking

Although the preparation of this dish requires a significant amount of time, your worries will be minimal: a reliable and modern kitchen assistant, a slow cooker, will do everything for you!

• We cut the beef into plates about a centimeter thick and beat off a little.
• Chop the carrots and onions as you prefer, cut the potatoes into slices or small cubes.
• We cut the mushrooms into slices and lightly fry with the addition of a drop of oil (until half cooked).
• Now, pour the remaining oil on the bottom of the multicooker bowl and place the beaten pieces of meat and onion there, salting and adding spices.
• On the display, set the “Baking” mode and cook for twenty minutes.
• After 20 minutes, put champignons, potatoes and carrots into the bowl, select the “Stew” mode for one hour.
• At the end of the program, pour in sour cream and continue to simmer our beef with champignons in sour cream for another sixty minutes.

Please note that this recipe for a slow cooker is actually dietary! If you can still afford to eat everything that you love, then you can complicate this recipe a little and fry them until golden brown before putting the ingredients in the slow cooker.

We are sure that the recipes for beef with champignons in sour cream will certainly be appreciated by your family members and will fall in love with them no less than the usual, but boring meat dishes!

We suggest you cook delicious meat, the taste of which will be emphasized by the sauce with mushrooms and sour cream. The dish is very tender, with creamy notes. Choose meat according to your taste. It can be pork, and veal, and chicken.

Ingredients for cooking meat with champignons:

• Meat (pork or beef, veal) 500 g;
• Champignons 500 g;
• Onion 1 pc.;
• Sour cream 200 g;
• Flour 1 tbsp;
• Salt to taste;
• Ground black pepper 1 tsp;
• Any other seasonings and spices - to taste;
• Vegetable oil for frying 5-6 tbsp.

1. Rinse and dry the meat. Cut into small pieces.

2. Heat vegetable oil in a frying pan. Fry the meat in this oil, stirring occasionally, for 10-12 minutes.

3. Pour hot boiled water into the meat. Two-thirds of a glass of water will be enough. Bring to a boil, cover with a lid and simmer over low heat for 30-40 minutes. If your water boils away, you can add fresh water.

4. Let's start preparing the sauce. Peel and cut onions into half rings. Heat vegetable oil in a frying pan and fry the onion over medium heat until golden. Stir so the onion doesn't burn.

5. Wash and cut the mushrooms. It is not necessary to cut the mushrooms very finely. In the process of cooking, they will significantly decrease in size. It is enough to cut them into 4 parts, if they are small.

6. Put the mushrooms to the fried onions, salt and pepper to taste. Stew them for 10-15 minutes so that the mushrooms give off excess moisture.

7. Add sour cream and flour to the mushroom mixture, mix. Pour the future sauce with a glass of hot water and bring to a boil. After boiling, cover the mushrooms with a lid, reduce the heat and simmer for 10-15 minutes.

8. Pour the finished sauce over the meat, mix and simmer for another 10-12 minutes. Adjust the taste by adding salt as needed. Perfectly emphasizes the mushroom taste and aroma of simple garlic. Add literally a couple of cloves of finely chopped garlic for 5-7 minutes until ready.

This dish goes well with potatoes or crumbly boiled rice. Since meat with mushrooms is very satisfying, you can serve vegetables or a light vegetable salad as an addition. Enjoy your meal!

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Beef stew with mushrooms in sour cream sauce, the recipe of which is placed below, is a dish similar in cooking technology to. There may be several options for cooking beef with mushrooms, just like chicken or pork. Among the cooking methods, one can distinguish 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 sure that beef is dry and tough meat. Of course, there is some truth in this statement, because the meat is indeed more rigid in structure than chicken, rabbit or pork.

To make it softer, it is either marinated in the marinade for a long time, or boiled, fried or baked for a longer time. You can make any beef stew soft and juicy with sour cream sauce. Sour cream has an excellent feature of softening the drag of meat. Beef stew with mushrooms in sour cream sauce will turn out juicy and with a delicious mushroom flavor.

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

Any meat before you start cooking a dish from it, you must first wash it under running cold water, and then dry it from excess moisture with napkins or paper towels. We cut the beef across the portage into sticks measuring 2 by 5 cm.

Peel the onion and cut it into half rings. Wash the mushrooms. Grind the mushroom caps into slices, and the legs into circles. Put the meat in a pan with oil. Stirring, fry the meat for 10 minutes. After that, put onions and mushrooms to it. Next, salt and pepper the beef with mushrooms. Add bay leaf for fragrance. Mix all ingredients.

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

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

Beef stew with mushrooms. A photo

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

Mushrooms with meat can be cooked in the oven or in a pan. Any mushrooms that are available will do: champignons or forest mushrooms, fresh or dried (pre-soak in water to swell). My today's recipe is pork with champignons in a 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

Cooking

Cut the meat into cubes (or a cube, like for goulash, but medium-sized, so that it cooks faster). For this recipe, it is best to use pork with fat, not too lean. If there are any films, then they need to be removed. Fat layers do not need to be cut off, they will give the meat juiciness.



Heat the pan and quickly fry the pork until golden brown over high heat. If necessary, add a little vegetable oil (if the meat is with layers of fat, then 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 quickly forms on the surface, the meat will not lose its own juices, which means it will not dry out. If the pan is small, then fry in batches. Transfer the browned pork to a plate and cover with a lid so that it does not wind up while you cook the mushrooms.



Peel the onion and cut into cubes. Heat a couple of tablespoons of vegetable oil in a deep frying pan. Add onion to it and fry until soft and translucent.



Rinse the mushrooms, cut into thin slices. Add the mushrooms to the browned onions, increase the heat and continue to fry without a lid until golden brown. Stir regularly so nothing burns. Moisture should leave the pan, and the mushrooms and onions should be browned. 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 about 200-300 ml of hot water or stock to cover the meat. Cover, reduce heat and simmer pork until tender - this will take about 20 minutes (more time may be needed if the meat was tough).



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



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



Pour the resulting sour cream sauce into a pan with meat and mushrooms. Throw away the bay leaf. Add some dried dill.



We continue to cook on low heat for about 15 minutes, until thickened, stirring from time to time (it is better to remove the lid, 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 supplement the dish with pickles and other pickles. Enjoy your meal!