Beef with champignons in creamy sauce: recipe

Who doesn’t want to pamper their family with juicy beef with aromatic porcini mushrooms? This article offers various options for dishes with these products. Learn how to make a delicious roast easily and deliciously.

Ingredients

For preparation you will need the following components:

• beef – 800 g;
• fresh porcini mushrooms – 3 pcs. medium size;
• onions or leeks - 1 onion or 1 stem (white part);
• flour – 4 tbsp. l;

• vegetable oil – 4 tbsp. l;
• hot water – 0.5 tbsp;
• greens (onion, parsley, dill) – 1 bunch each;
• salt, black pepper - to taste.

Step-by-step instruction

1. Rinse the meat, let dry, cut into small pieces, roll in flour. Shake off excess.
2. Cut the mushrooms into large pieces, the onions into rings or half rings.
3. Chop the greens.
4. In a large frying pan, heat 2 tbsp. l. oils Fry the meat on it for 10 minutes on all sides until yellowish.
5. Pour hot water. Add pepper and salt. Cover with a lid and simmer for 8 minutes.
6. In another pan, fry the mushrooms for 6 minutes. Add onion and fry for 4 minutes.
7. Add leeks, chopped herbs and prepared mushrooms to the meat. Mix everything. Cover with a lid and leave on low heat for 5 minutes.
8. Add mashed potatoes to the finished base - you get beef stroganoff with porcini mushrooms. Boiled rice or spaghetti will also work.

IMPORTANT! Before frying meat, the frying pan and oil should be warm enough to avoid numerous splashes in different directions.

Analysis of a dish based on ingredients

Ingredients

The products used must be fresh and not treated with harmful chemicals. It is better to buy meat products from trusted suppliers.

Ingredients included in the dish:

• ½ kg of beef pulp (hip or shoulder blade, longissimus muscle);
• 200-300 g champignons;
• 2-3 heads of onions;
• 3 tbsp. vegetable or olive oil;
• salt, pepper and other seasonings to taste;
• 1 glass of cream (the fat content of the dairy product must be at least 15%).

If desired, you can use butter. In addition to champignons, you can add porcini mushrooms, chanterelles, honey mushrooms, etc. to the sauce.

This dish can be served with various side dishes

Tips and life hacks from chefs

Preparing such a dish is not a tricky matter, so in order for it to turn out as tasty and correct as possible, you should not be afraid to use tips from experienced chefs.

List of useful tips:

1. Mushrooms and beef are best combined with creamy sauce. A sauce based on 20% cream will make the meat tender and soft.
2. To improve the taste and smell, you can sprinkle the meat with special seasonings for beef before frying.
3. To cook a roast, it is better to use cast iron or steel cookware. It retains the temperature longer, which helps the dish brew for another half hour.
4. During stewing, the beef can be supplemented with pieces of prunes for a piquant taste and smell.
5. Potatoes tend to boil ahead of time, turning into mush. Therefore, it is wiser to use durum potatoes.
6. It is always better to fry the onions until they become meaty.
7. The veins must be removed before cooking the beef.

If all points of the chosen recipe are followed correctly, you will get a juicy and appetizing dish that you can delight your family or guests with. But you can change the cooking technology at your discretion and add your favorite spices and seasonings.

How to cook “Beef with mushrooms in creamy sauce”

1

Place the flour in a saucepan, add beef, chopped not too coarsely, to it. Also add sliced ​​mushrooms, broth, wine, tomato paste, mustard and paprika. Mix everything well and simmer over low heat until the beef is tender (at least an hour).

2

Mix the cream with corn flour, put it in a saucepan on the fire and start cooking under the lid so that the sauce thickens a little. Don't forget to stir. Cook for about 20 minutes.

3

Chop the parsley. Mix the beef with the creamy sauce, place it in portions on plates directly on the side dish, sprinkle with parsley.

Step-by-step recipe for making gravy with meat and mushrooms

So, now let's talk about how to prepare meat and mushroom gravy. And it is done very simply, and now you will see for yourself:

1. Let's prepare the meat: it needs to be cleaned of films, veins, fat, bones, if any. Well, don’t forget to rinse the piece and dry it. Afterwards, the meat needs to be cut into convenient pieces: not small, but not large. The workpiece will be put aside for now.
2. Clean the mushrooms well. Be especially careful with wild mushrooms - they need to be washed well, be sure to remove all contaminants, and remove “suspicious parts” that you don’t like. Cut the mushrooms into medium pieces.
3. Peel the onion and carrots, chop finely (finely into cubes and small thin strips). Cut the tomato into small cubes. Set all vegetables aside for now.
4. In a heated frying pan (it is better to choose one with a thick bottom and high walls) with oil, fry the pieces of meat. They should turn white and brown.
5. Now add the vegetables (no mushrooms). Mix well – heat should be medium. Stew the vegetables and meat for 7-10 minutes - they will release juice, but also the vegetables will become limp and will no longer be raw.
6. Now you can add the mushrooms. The mushrooms will soften in about 5 minutes and will also release juice.
7. Sprinkle the entire mass in the pan with flour and mix and knead thoroughly. The flour should become homogeneous with the meat and vegetables.
8. Stir tomato paste in water until smooth. Slowly pour the mixture into the pan with the meat and vegetables. Stir constantly, because the flour and water will react and begin to thicken. If you don't stir, lumps may appear. This will ruin the taste of the gravy.
9. That's it, now you can turn the heat to low, add salt, pepper, spices, perhaps sugar, so as not to sour the tomato. Stir and simmer over low heat (with or without a lid) for at least 20 minutes. But it can be longer. Then you can remove from the heat and serve with your favorite side dish.