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Prepared by: Vladimir Bratikov
03/03/2015 Cooking time: 1 hour 0 min
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This dish successfully combines meat, mushrooms and tomato sauce. It is prepared easily and from familiar ingredients.
How to cook Goulash with mushrooms and meat
We clean the meat from films and cut into small cubes. Not only pork is suitable for this dish; it can also be prepared from veal, beef, and chicken fillet.
Fry the chopped meat in vegetable oil in a frying pan. Cook over high heat to form a nice crust on the meat pieces.
While the meat is fried, peel the onion and cut into cubes.
It is better to fry the meat in small portions. Remove the fried meat from the frying pan and replace it with the next portion of meat.
Clean and wash the mushrooms. Cut into pieces. There is no need to grind it too much.
The meat was fried and removed from the pan. Now fry the mushrooms. Place the finished mushrooms on a plate.
Now fry the onion for 5 minutes. Add chopped garlic, paprika and flour to it. Stir well and fry for literally 1 minute.
Grind the tomatoes in a blender and add to the pan with the onions. Add a little water, about 0.5 cups. Cook, stirring, for 5 minutes.
Place meat and mushrooms, salt and pepper in a frying pan, stir and simmer for about 15 minutes. Then add sour cream and simmer over low heat for 5 minutes.
Description of preparation:
Of course, I don’t know how it is for anyone, but personally, on cold autumn evenings, only aromatic, tasty and satisfying food warms my soul and body.
And in this recipe we will talk about just one such warming and home-like warm dish, in which I will tell you how to cook beef goulash with mushrooms. Here we have juicy meat, wild mushrooms (although you can also use champignons), and carrots with onions and peppers - in general, everything you need for a hearty family dinner. Therefore, you shouldn’t even think about what to cook for your family today, because if you make this beef goulash with mushrooms at home, everyone will definitely be happy. Purpose: For lunch / For dinner Main ingredient: Meat / Beef Dish: Hot dishes / Goulash
In a slow cooker
It is no coincidence that mushroom goulash in a slow cooker is called a dish for the lazy. Today, many people have this miraculous device in their kitchen. It allows a busy housewife to entrust the preparation of food to the machine, and not worry so much about time and temperature during the cooking process. So, we take a kilogram of regular store-bought champignons, a couple of onions, a couple of carrots, bell peppers, garlic, flour, vegetable oil, half a glass of tomato paste and spices with salt. We wash the mushrooms and vegetables and cut them as you like: slices, slices, strips, cubes. When all the preparatory work has been completed, pour vegetable oil into the multicooker bowl and set the “Baking” mode to 40 minutes. First, fry the vegetables without closing the lid. Then pepper for a few minutes, then add mushrooms. After another 10 minutes, add the diluted flour and tomato paste. After that, mix and close with a lid. We prepare until the signal. The finished dish can be decorated with herbs and served in combination, for example, with pasta or rice.
Selection and preparation of ingredients
Before cooking, wash the champignons and dry them with a paper towel. Then peel the cap: grab the skin with a knife from under the inside and remove it towards the center. Wash the vegetable components thoroughly, peel the onions, peppers, carrots and garlic. Pass the flour through a sifter so that it does not form lumps when interacting with moisture.
Did you know? "Le champignon" is translated from French as "mushroom". Champignons in France are called “Parisian mushrooms” - les champignons de Paris.
Recipe No. 1
average
Kitchen SMIRU
They say that beef has less cholesterol, so it is healthier than pork. Whether this is true or not, I won’t say, but I don’t really like cooking beef, because the meat is quite tender and takes a lot of time to prepare. And then my husband’s mother presented a piece of beef, and it was so beautiful and appetizing that it immediately inspired me to do some culinary research. As a result, I got this interesting beef goulash with champignons in tomato. Moreover, the meat turned out so tender, and the beef took no longer to cook than regular pork. I'll tell you what the secret is.
1. I’ll immediately reveal the secret to quickly preparing beef goulash: the meat must be cut across the grain into thin strips about 1-1.5 cm thick and 3-4 cm long. Such “strips” will cook much faster than large pieces of meat. Place the finely chopped beef in a saucepan or thick-walled pan, add a little vegetable oil and put on fire.
2. Wash the champignons, cut them in half, and cut each half into slices. Place the champignons in a frying pan, add a little vegetable oil and put on fire.
3. Fry the beef until golden brown.
4. Add about 0.5 liters of water to the pan with meat and continue to simmer the beef over low heat until the champignons are fried.
5. While the meat is stewing, continue to fry the champignons. At first they will release a lot of juice, then the juice will evaporate and the mushrooms will begin to fry until golden brown.
6. Fry the mushrooms until lightly browned.
7. As soon as the champignons are slightly golden, add one spoon of flour to them in the pan.
8. Continue frying the mushrooms and flour for a couple more minutes, stirring well so that there are no lumps, and turn off.
9. All this time we monitor the meat, add water if necessary. When the mushrooms are cooked, it’s time to add spices to the meat - a mixture of dry ground peppers, suneli hops.
10. Season the stewed beef with tomato, add 1-2 tablespoons of tomato paste directly into the pan.
11. Bring beef goulash with tomato to a boil, add bay leaf, salt and sugar to taste.
12. And add the mushrooms fried in flour into the goulash.
13. Mix the dish well, let it boil again over low heat and turn it off.
Serve beef goulash with champignons in tomato as a side dish - boiled potatoes, or rice, or pasta. The dish can be decorated with fresh herbs.
Bon appetit!
Beef with champignons and potatoes in a slow cooker
Roast beef with mushrooms and potatoes is a traditional dish of Slavic cuisine. Since time immemorial, it has been prepared in Russian ovens, where the products were simmered. Dishes prepared in this way retain a lot of useful substances.
A modern oven - a multicooker - has a similar effect.
- 650 g beef pulp;
- 800 g potatoes;
- 1 onion;
- 2 medium sized carrots;
- 300 g champignons;
- 1 tsp. salt;
- ground black pepper;
- ground paprika;
- 5 cloves of garlic;
- 30 g parsley and dill;
- vegetable oil;
- 50 g butter.
The multicooker is turned on to the “Baking” or “Frying” mode. Pour vegetable oil into the bottom of the bowl, 5 tbsp. l.
The meat is washed, cut into small pieces and placed in a bowl, fried until golden brown.
Then add carrots, cut into strips, and lightly fry. After this, add diced onion and sliced champignons and fry for 20 minutes.
The potatoes are washed, peeled and cut into medium pieces. Then put it in a slow cooker, add salt, pepper, paprika, chopped garlic and butter. Pour water over the vegetables and meat.
Close the lid and set the “Stew” or “Soup” mode for 1.5 hours.
Serve as a separate hot dish, sprinkled with herbs.
Champignons with beef in the oven
Beef with champignons in the oven should also be prepared from young veal. For this dish, it is recommended to use clean pulp without veins, without film, since during the cooking process the meat is beaten with a special hammer for chops, which allows you to quickly and tasty prepare this dish.
- Beef meat - 600 g.
- Champignons -145 gr.
- Cheese - 180 g.
- Mayonnaise - 150 g.
- Onions - 2 pcs.
- Spices: coriander, turmeric, ground black pepper.
Beef meat is washed and cut into layers up to 5 mm thick.
Each piece of beef is peppered and salted to taste. Then wrap it in cling film and beat it on both sides.
Place the pieces of beef on a prepared and greased baking sheet.
Sprinkle with onions, cut into rings.
To fry mushrooms, lightly fry the mushrooms with the onion and spread them evenly on a baking sheet in the top layer. Then cover with mayonnaise using a pastry bag or a tight bag, squeezing out vertical stripes.
Sprinkle grated cheese on top of fried champignons and beef. Then spread with mayonnaise using a pastry bag, drawing a thick lattice.
Place the baking sheet with meat in a preheated oven for 40 minutes. Bake at 200°C.
Baked beef is served with mashed potatoes or any porridge.
Cooking ingredients
So, we buy a kilo of selected champignons. If you're lucky, it won't be too large, but rather even small in size. This way, you won’t have to chop the mushrooms, but cook them whole. And this will make our goulash quite interesting in terms of appearance. In addition, the main feature of champignons is that they do not need to be peeled during the cooking process; you just need to rinse them thoroughly. In addition, we will need all the same ingredients as in the recipe with wild mushrooms. Flour, by the way, can be varied. Try buckwheat. Or maybe rice? Use dark bran: it is very useful. And some housewives prefer to replace this ingredient when preparing goulash with starch in the same quantities. Well, this option is quite acceptable.
Mushroom champignon goulash
Not always and not everyone manages to go mushroom hunting on warm autumn days. But it doesn’t matter, don’t be upset in vain. Housewives who decide to cook Lenten goulash can offer a wonderful alternative: champignons. They are highly available today as a main ingredient. In addition, they are cheap and tasty, they have a subtle and pleasant aroma that lingers in the air of the kitchen long after they are prepared. So, why not use this less labor-intensive (in the sense: you don’t need to visit the forest, but just go for a walk to the supermarket) option.
Porcini mushroom goulash
First, we will do this with the gifts of the forests. Taking into account that you are well versed in the issues of “forest meat” and have collected the ones that are really necessary and not the poisonous ones. But seriously, you can also use store-bought fruits for these purposes. Fortunately, today they can almost always be purchased in large supermarkets, for example. By the way, mushroom goulash is an excellent and delicious Lenten dish. It can be prepared very simply and can easily replace meat foods during Lent. And also: mushroom goulash from white forest products can be an excellent dietary dish, since it contains little fat, a significant and satisfying addition to your favorite side dish, or simply served as an independent dish.
Ingredients:
- Beef pulp - 600 grams
- Mushrooms - 400 grams (here forest boiled frozen)
- Onions - 4-5 pieces
- Carrots – 2 pieces
- Sweet bell pepper – 1 piece
- Hot chilli pepper – 1 piece (green)
- Fresh chopped greens - 2 tbsp. spoons (parsley, dill)
- Sour cream - 300 grams (if thick, you need to dilute with milk)
- Vegetable oil - 100 Milliliters
- Spices - To taste (ground black pepper, mixture of dried herbs)
- Salt - To taste
Number of servings: 4-6
