Mushrooms with potatoes and meat: photos and recipes on how to prepare delicious dishes

Potatoes cooked with meat and mushrooms are an excellent side dish and at the same time the main meat dish.
This culinary masterpiece will look quite elegant not only on an everyday table, but also on a festive one. The taste and aroma of the dish is truly finger-licking! There are a wide variety of recipes for preparing potatoes with meat and mushrooms, but by choosing just one of the proposed options, you can not only feed, but also surprise your loved ones.

How to cook potatoes with mushrooms and meat so that the dish turns out to be the treat of the day? Everything will depend on the quality of the ingredients, as well as how well the cooking rules were followed.

How to cook potatoes fried with mushrooms, meat and herbs in a frying pan

First, let's prepare fried potatoes with meat and mushrooms in a frying pan. The recipe is so simple that any teenager who can hold kitchen utensils can handle it.

400 g of meat (pork is possible);
700 g peeled potatoes;
500 g mushrooms;
5-6 tbsp. l. refined oil;
3 tbsp. l. butter;
Salt - to taste and chopped herbs.

Potatoes fried with meat and mushrooms in a frying pan are prepared in stages.

Rinse the meat in water, place on a kitchen towel and dry with a paper towel.

Cut into slices 1 cm thick, heat vegetable oil in a thick-bottomed frying pan and place the meat.

Fry the slices over high heat for 3-5 minutes until crusty.

Wash the potatoes, cut them into wedges and dry them on a towel.

Cut the peeled mushrooms into pieces or strips and add a little salt.

Pour mushrooms into the meat and fry over high heat while stirring for 5-7 minutes.

Add the potatoes, stir with a wooden or silicone spatula, and fry for 10 minutes. over high heat.

After browning the potatoes, add butter and continue frying for another 15 minutes.

Then add salt to taste, add herbs, cover with a lid and leave on the turned off stove for 10 minutes until the potatoes are ready.

Recipe for frying potatoes with meat, mushrooms, onions and sour cream

There is nothing tastier and better than the combination of potatoes with mushrooms and meat in a frying pan. But if you dilute the dish with sour cream, you get the height of culinary perfection. You can have no doubt that your household will enjoy such a delicious dish.

400 g of meat (possibly chicken);
500 g boiled mushrooms;
700 g potatoes;
3 onions;
200 ml sour cream;
Vegetable oil;
Salt and ground black pepper.

Take this recipe for fried potatoes with meat, mushrooms and sour cream - you won’t regret it!

Wash the meat, pat dry with a paper towel to remove excess liquid, cut into small pieces and place in a hot frying pan with 3 tbsp. l. oils
Fry over high heat for 5-7 minutes. and add the mushrooms cut into strips.
Fry for 10 minutes. over medium heat, stirring occasionally with a wooden spatula.
Peel the potatoes and onions, cut into cubes (smaller onions), place in a separate hot frying pan with oil and cook for 20 minutes, first over medium heat, then switch to low.
Add onions and potatoes to the mushrooms and meat, add salt and pepper, stir and pour in sour cream.
Cover with a lid and fry over low heat for 5-7 minutes.
Turn off the heat and leave the pan with the dish on the stove for another 5 minutes.
When serving (optional), you can garnish with chopped dill or parsley.

Old Fashioned Beef and Mushroom Stew

beef stew with mushrooms
Cooking time: 2 hours 50 min. Number of servings: 6-8 pcs.

Recipe ingredients:

6 tablespoons grapeseed oil or olive oil, more if needed
1.5 kg beef tenderloin, cut into 2.5 cm pieces
Kosher salt and freshly ground pepper
4 carrots (1 coarsely chopped, 3 cut into 1/2-inch rounds)
4 stalks celery (1 coarsely chopped, 3 chopped into ½-inch pieces)
1 onion, coarsely chopped
1 tablespoon tomato paste
1 cup strong red wine such as shiraz
2 liters beef broth
2 sprigs thyme
600g russet potatoes, peeled and cut into 2.5cm pieces
450g mixed mushrooms (such as flints, chanterelles, oysters and/or shiitakes), sliced or quartered if large
4 tablespoons unsalted butter
1/2 cup all-purpose flour
Chopped fresh parsley, for sprinkling

Cooking instructions:

Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper. Add to pan in batches and cook, turning and adding more oil as needed, until browned throughout, about 5 minutes. Transfer to a bowl with a slotted spoon.
Add 2 more tablespoons of oil to the pan and reduce heat to medium. Add the roughly chopped carrots, celery and onion and cook, stirring occasionally with a wooden spoon and scraping up any browned bits at the bottom of the pan, until the vegetables are tender, about 5 minutes. Push the vegetables aside and add tomato paste to the empty side. Cook until darkened around the edges, about 2 minutes; add vegetables. Add wine and bring to a boil.
Return beef and juices to pan; add stock. Bring to a boil, skimming off any foam on top. Add thyme. Reduce heat to low, cover and simmer until beef is tender, about 2 hours.
Strain beef and vegetables in a colander set over a large bowl, reserving cooking liquid. Wrap beef mixture in foil. Let the liquid sit for 5 minutes and then skim off any fat from the surface. Return the liquid to the pan. Add the remaining carrots, celery and potatoes and bring to a boil over high heat. Reduce heat to medium and simmer for about 20 minutes until vegetables are tender.
Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until bubbly and brown, 10 minutes. (Drain off excess liquid if necessary.) Season with salt and pepper. Remove from heat and set aside.
Melt butter in a saucepan over medium-low heat. Stir in flour to form a roux, then let bubble (do not brown) 2 minutes. Whisk in 2 cups of the remaining cooking liquid. Add this sauce to the pan with the vegetables; boil. Reduce heat to medium and simmer, stirring frequently, until thickened, 5 minutes.
Return the beef to the pan, discarding the coarsely chopped carrots, celery, onion and thyme. Add mushrooms and simmer for 5 minutes until heated through. Season with salt and pepper; sprinkle with parsley.

Potatoes with meat, cheese and pickled mushrooms, baked in the oven

Potatoes with meat and mushrooms, baked in the oven - a dish with the perfect combination of products. And if you add hard or processed cheese during cooking, the golden-brown cheese crust will make the whole dish nutritious and satisfying.

500 g each of pork and pickled mushrooms;
1 kg of potatoes;
3 onions;
Butter;
100 ml mayonnaise and 50 ml water;
200 g cheese;
3 tbsp. l. soy sauce, meat seasoning and 3 tbsp. l. vinegar - for marinade;
Favorite spices and salt - to taste.

Write down in your cookbook a recipe for cooking meat with potatoes, mushrooms and cheese in the oven - you won’t be disappointed.

Rinse the pork, dry with a paper towel and cut into small pieces.
Transfer to a large bowl and pour in the marinade: soy sauce, meat seasoning and vinegar, leave in the refrigerator for 3 hours.
Peel the potatoes and onions, rinse and cut into rings.
Grease the mold with butter, lay out a layer of chopped potatoes, then pieces of meat.
Place onion rings on the meat and then a layer of mushrooms cut into strips.
Mix mayonnaise with water, add salt and your favorite spices, and whisk.
Fill the contents of the mold and place in an oven preheated to 180°C.
Bake for 40 minutes, remove the pan, grate a layer of grated cheese on top and put it back in the oven for 20 minutes, reducing the temperature to 150°C.

Recipe for potatoes with meat, mushrooms, cheese and garlic

Potatoes cooked with meat, mushrooms, cheese and garlic are considered by many to be a popular dish in Russian cuisine, which cannot be avoided during the holidays.

500 g pork;
200 g hard cheese;
400 g mushrooms;
8 pcs. potatoes;
3 pcs. onions;
4 cloves of garlic;
100 ml mayonnaise;
Salt and ground black pepper.

Potatoes with meat and mushrooms, cooked in the oven under a cheese crust, are sure to please everyone.

Potatoes and onions are peeled: the onion is cut into half rings, the potatoes into circles.
Potatoes are mixed with mayonnaise and spices, added and mixed.
The meat is cut into tonic slices and beaten with a wooden mallet.
Pepper and add salt on both sides and leave for a few minutes.
Mushrooms are cut into slices and fried in a dry frying pan for 3-5 minutes.
The bottom of the mold is greased with mayonnaise mixed with crushed garlic, and the potatoes are laid out first.
Pieces of meat are laid out on it, then onions, and mayonnaise is applied to it.
Mushrooms are laid out on mayonnaise, greased with mayonnaise and another layer of potatoes is laid out.
Cover everything with foil and put it in the oven, bake for 40 minutes. at 180°C.
Then the foil is removed, the top of the casserole is sprinkled with a layer of grated cheese and placed in the oven.
Bake for 20 minutes. at 150°C and served hot.

Recipe for potatoes with sour cream and champignons and cheese in the oven

The most tender potatoes, covered with a generous layer of aromatic mushrooms, under a viscous, cheese and sour cream cap. It is prepared very simply, from available products. Take note of the recipe!

Ingredients:

kilogram of potatoes, boiled in their jackets
1-2 onions
700 grams of fresh champignons
ground pepper, salt to taste
2 cloves of garlic
300 grams of hard cheese
200 grams of medium-fat sour cream (can be replaced with cream)
2 raw eggs
4 tablespoons vegetable oil

Preparation:

1. Peel the garlic. Press it with the wide side of the knife so that it cracks. Heat vegetable oil in a frying pan. We send garlic here. Let's fry for a couple of minutes. We won't need it anymore; we can throw it away. But the oil will acquire a garlic aroma.

2. Cut the onion into strips. We send it here to fry. Meanwhile, cut the mushrooms into slices. Add to the onion when it becomes soft. Stir. First, the mushrooms will release water. At medium power, stirring, you need to evaporate it. Then add salt, season and fry for a couple more minutes until golden brown.

3. Mix the eggs with a small amount of salt and ground pepper. Add sour cream and stir again. Three cheese graters. Stir it into the sour cream-egg mixture.

4. Boil the potatoes and peel them. Cut it into circles. Grease the baking dish with any oil. Place the potatoes here, slightly overlapping. Cover the top with mushroom mixture.

5. Pour with cheese and sour cream sauce. Place in the oven at 180 degrees for 30-40 minutes.

All the ingredients included in the dish were almost ready before baking. All that remains is to bake them together so that they exchange aromas, the cheese melts and a golden brown crust appears on top.

Potatoes with meat, tomatoes, pickles and mushrooms in a slow cooker

Many novice housewives prefer to use a slow cooker when preparing meat with mushrooms, potatoes and tomatoes. A home helper will do most of the work herself, which will make your efforts easier.

500 g pork;
7 pcs. potatoes;
400 g fried mushrooms;
1 pickled cucumber;
3 pcs. tomato;
100 g cheese;
Salt and ground black pepper - to taste;
Mayonnaise.

Find out how to cook potatoes with meat and mushrooms in a slow cooker from the step-by-step recipe.

Cut the pork into pieces, turn on the multicooker in the “Frying” or “Baking” mode and pour in 2 tbsp. l. vegetable oil.
Fry for 20 minutes, stirring with a wooden or silicone spoon.
Peel the potatoes, cut into slices and rinse in plenty of water.
Place in a bowl, add salt and pepper and fry in the same mode for 20 minutes, do not stir.
Place fried mushrooms, then sliced cucumbers and tomatoes.
Pour mayonnaise to taste on top, add grated cheese, close the lid, turn on the “Stew” mode and set the time to 40 minutes.

How to cook potatoes with meat, onions and mushrooms in a slow cooker

Potatoes with meat and mushrooms in sour cream are an excellent option for a festive feast. A multicooker will help out any housewife and will not allow the ingredients to dry out or overcook.

600 g of meat (preferably pork);
400 g boiled mushrooms;
800 g potatoes;
3 pcs. Luke;
2 tbsp. sour cream;
3 tbsp. l. vegetable oil;
1 PC. bay leaf;
Salt and spices - to taste.

How to cook potatoes with meat and mushrooms in a slow cooker is described in a step-by-step recipe.

Cut the pork into pieces, peel the potatoes, wash and cut into strips, mushrooms into strips.
Pour oil into the bowl, set the “Baking” mode, add the meat and fry for 20 minutes.
Add mushrooms, onion cut into half rings and extend the “Baking” mode for another 20 minutes.
Add potatoes, add salt and spices, bay leaf, stir and pour sour cream.
Close the lid and turn on the “Extinguishing” mode on the panel, setting the time to 60 minutes.

Recipe for potatoes with meat, carrots and mushrooms, baked in pumpkin

Potatoes with meat and mushrooms cooked in pumpkin will acquire unique flavors, because all the ingredients will be saturated with the taste and aroma of the orange vegetable.

1 medium sized pumpkin;
1.5 kg of potatoes;
700 g mushrooms;
500 g pork or beef;
4 things. onions;
Butter;
2 pcs. carrots;
300 ml sour cream;
Salt.

The recipe for cooking meat with mushrooms and potatoes baked in pumpkin is described in stages.

Wash the pumpkin well in warm water with a kitchen sponge, wipe with a paper towel, cut off the top and remove the seeds and a small part of the pulp.
Cut the meat into cubes, place in a frying pan and fry for 10 minutes. over high heat.
Cut the mushrooms into strips, add to the meat and add 2 tbsp. l. butter, fry for 10 minutes. with constant stirring.
Peel the potatoes, rinse and cut into strips, peel the onions and carrots, chop and fry in a frying pan with a small amount of butter.
First put the meat and mushrooms in the pumpkin, add some salt, then some potatoes and onions and carrots.
Pour in sour cream, place the pumpkin on a baking sheet, and place peeled potatoes cut in half around it.
Brush the potatoes with melted butter, add salt and bake in a hot oven.
Bake for 60 minutes. at 180°C, when serving, place the pumpkin in a deep plate and place on the table.

Beef and mushroom pie with potatoes.

Recipe ingredients:

olive or canola oil spray
2 onions, peeled and diced
2 carrots, peeled and finely chopped
2 cloves garlic, minced
1 kg potatoes, peeled and cut into 2 cm cubes
400 g lean ground beef
1 tablespoon plain flour
400 g mushrooms, sliced
2 tablespoons fresh thyme leaves or 1 teaspoon mixed dried pepper herbs
250 ml reduced salt beef or chicken broth
100 ml skim milk
1 cup low-fat cheddar cheese, grated

Cooking instructions:

Spray a large nonstick pan with oil and place over medium-high heat.
Cook onions and carrots for 3 minutes, stirring occasionally; add garlic and stir 1 minute.
Place the potatoes, covered with water, in a large saucepan over high heat, bring to a boil and simmer for 10 minutes until soft.
Add the mince to the onion mixture and cook for 5 minutes, stirring to break up any lumps.
Sprinkle with flour, season with pepper and mix well; mix with mushrooms, thyme and add broth.
Reduce heat to medium; simmer, covered, 15 minutes or longer if time permits, stirring occasionally, until thickened.
Drain the cooked potatoes and mash with milk until smooth.
Divide meat mixture into 4 small, heavy-duty 1.5-cup bowls. Spread the puree evenly over the minced meat to the edge of each dish. Sprinkle with cheese and place under preheated grill for 5 minutes or until lightly browned.

Advice. Or bake in a 2-quart ovenproof dish. Pour the meat mixture into a dish and spread the puree evenly over the minced meat to the edge of the dish. Sprinkle with cheese and bake in the oven preheated to 190° for 30-40 minutes.

Potatoes with meat, onions and mushrooms, cooked in a saucepan

Potatoes with meat and mushrooms cooked in a saucepan have their fans, especially since such a dish is easy to prepare.

500 g pork;
1 kg of potatoes;
600 g of forest boiled mushrooms;
3 onions;
2 carrots;
Salt, paprika and ground black pepper;
Vegetable oil;
Water or broth - as much as needed;
2 tbsp. tomato paste.

Recipe for cooking potatoes with mushrooms and meat in a saucepan.

Cut the pork into pieces, add salt, sprinkle with paprika and black pepper, mix and leave for 20 minutes.
Cut the onion into large half rings, and after peeling the carrots into thin strips.
Cut the peeled potatoes into medium cubes, cut the mushrooms into strips.
Heat 3 tbsp. l. oil in a frying pan and add meat, fry for 10 minutes. over high heat and place in a saucepan.
Add 2 more tbsp to the pan. l. oil and fry the onion for 5-7 minutes until slightly soft.
Add the onion to the meat in the pan and add the carrots, stir and simmer over low heat for 10 minutes.
Add potatoes and mushrooms to the meat, stir until saturated with fat and spices.
Pour in the hot broth, add salt (take as much broth as you want) and simmer over low heat for 10 minutes.
Add tomato paste, stir and continue simmering for 20 minutes.

Beef and mushroom stew with fried potatoes

Beef and Mushroom Stew with Roasted Potatoes
This hearty beef stew is flavored with tomato paste and a soy glaze for a savory sweetness and a bit of thickness. We add red potatoes to each bowl, sliced and fried for a slightly crunchy contrast.

Ingredients for the stew

Recipe ingredients:

10 ounces cubed beef
4 ounces Cremini mushrooms
2 Green onions
2 stalks celery
2 tablespoons Tomato paste
2 tablespoons Soy glaze
300 g Red potatoes
1 tablespoon Southern Spice Blend

Cooking instructions:

Prepare and Roast the Potatoes
1. Prepare and Roast the Potatoes: Place a rack in the center of the oven, then preheat the oven to 450°F. Line a baking sheet with aluminum foil. Wash and dry fresh produce. Slice the potatoes into 1/4-inch thick slices. Place on a baking sheet. Drizzle with olive oil and season with salt and pepper; toss to coat. Lay out in an even layer. Roast for 20 to 22 minutes or until browned and tender when pierced with a fork. Remove from oven.

Prepare the remaining ingredients

2. Prepare the remaining ingredients: While the potatoes are roasting, thinly slice the mushrooms. Cut the celery into medium cubes. Trim off and discard the root tips of the green onions; cut into thin slices, separating the white bottoms and green tops.

Cook the beef

3. Prepare beef: While potatoes continue to cook, pat beef dry with paper towels; Season with salt and pepper. In a medium skillet, heat 2 teaspoons olive oil over medium heat until hot. Spread the seasoned beef in an even layer and cook, without stirring, for 3 to 4 minutes or until browned. Continue to cook, stirring frequently, 2 to 3 minutes or until browned and cooked through. Leaving the browned pieces (or fondant) in the pan, transfer to a plate.

Start stewing

4. Start simmering: Add 2 teaspoons olive oil to the skillet with the reserved fudge and heat over medium-high heat until hot. Add chopped mushrooms, diced celery and chopped white onion; Season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes or until lightly browned and tender.

Finish stewing and serve

5. Finish simmering and serve: Add tomato paste and up to half of the spice mixture to the pan, depending on how spicy you want the dish to be (you will have extra spice mixture); Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes or until thoroughly combined and fragrant. Add soy glaze and 1 cup water (careful as liquid may splatter). Cook, stirring and scraping down the fondant occasionally, 5 to 6 minutes or until thickened. Add cooked beef and cook, stirring frequently, 30 seconds to 1 minute or until thoroughly combined. Turn off the heat and season with salt and pepper to taste. Serve the finished stew with fried potatoes. Garnish with chopped green scallion tops. Enjoy!

Potatoes with meat and mushrooms, cooked in pots in the oven

How to properly cook potatoes with meat and mushrooms in pots? This option involves placing food raw, without pre-frying.

500 g pork;
10 potatoes;
2 onions;
6 cloves of garlic;
600 g mushrooms;
Butter;
Greens (any);
500 ml water or broth;
To taste hops-suneli, curry and ground black pepper;
Salt.

The recipe for cooking meat with mushrooms and potatoes in pots is described below step by step:

Before filling the pots, you should clean all the products, rinse them in water and chop them:
Finely chop the onion and garlic with a knife, cut the potatoes into cubes.
Cut the meat into small pieces and beat each one, mix with salt and seasonings.
Cut large specimens of mushrooms into pieces, leave small ones whole, add salt and mix with garlic.
Season the potatoes with salt and pepper to taste, mix with onion and stir.
Place all ingredients in pots greased with butter in the following order:
Pork, potatoes and mushrooms, sprinkle chopped herbs on top, add water or broth and close with lids.
Place in the oven for 90 minutes. and set 180-190°C.

Meat in pots with vegetables, beans and nut sauce

This recipe may seem unusual to you, but that’s why I really like it. Meat and beans, vegetables and walnuts. Already sounds delicious. It’s worth trying and forming your own opinion about this dish. But I'm almost sure it will be positive.

Unlike previous recipes, here we will not pre-fry anything. Everything will be healthy, baked and absolutely harmless. At the same time, it’s delicious, so you won’t be able to pull it off by the ears. It will all be in the spices and nut sauce.

You will need:

pork (preferably neck) - 600-700 g;
beans - a glass;
potatoes - 2-3 pcs;
carrots - 2 pcs;
sweet pepper - 1 piece;
onion - 1 piece;
walnuts - 100 g;
heavy cream - 150 g;
cumin and ground coriander - 0.3 teaspoon each;
fresh parsley and cilantro (optional);
salt and pepper.

Preparation:

1. Prepare all the products for baking in a pot. Soak the beans in cold water for several hours in advance to swell them. Cut the meat into large cubes. Peel the potatoes and carrots.

2. Cut the potatoes into large cubes. Carrots into thin quarter rings.

3. Place meat on the bottom of the pot. Immediately divide it into as many equal parts as you have pots to get the same amount.

4. Place potato cubes and carrots in the next layer.

5. Next, add a few spoons of beans and finely chopped onion.

6. Peel the sweet peppers and cut them into cubes. Place the top layer in the pot. All these ingredients should fill it almost completely. Pour approximately 100 ml of water into each pot. Season with salt and pepper.

7. Now let's prepare the nut sauce. To do this, grind the walnuts in a blender, but not into dust, but into crumbs. You can crush the nut with a rolling pin or in a mortar. Place in the bottom of a dry saucepan or frying pan and fry briefly until the orchids begin to crackle.

8. Pour cream over lightly browned nuts, stir and remove from heat after 2 minutes. The cream should not boil. Add seasonings to the sauce.

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9. Divide the sauce equally between the pots. Pour it on top. Now you can cover them with lids and put them in the oven to bake at 180 degrees for about 1 hour.

Determine readiness by the softness of the potatoes and meat. Sprinkle fresh herb mixture on top.

Serve hot. The wonderful meat in the pots is ready, urgently call everyone for lunch. Bon appetit!

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Potatoes fried with meat, onions and dried mushrooms

Potatoes fried with meat and dried mushrooms turn out to be very appetizing. The aroma of the dish is simply amazing, and the taste is finger-licking!

500 g pork;
70 g dried mushrooms;
2 onions;
10 potatoes;
Vegetable oil;
Salt and ground black pepper - to taste;
Chopped parsley.

Potatoes with dried mushrooms and meat are prepared as follows:

Soak the mushrooms in cold water overnight and rinse in the morning.
Finely chop the mushrooms, peel the potatoes, rinse and cut into strips.
Cut the meat into cubes, heat the oil in a frying pan and add the meat.
Fry over high heat, add salt, pepper and add the onion cut into half rings.
Fry until golden and add the mushrooms, stir and fry for another 10 minutes.
Separately, fry the potatoes in oil, mix with meat, mushrooms and onions.
Add salt, sprinkle with pepper and fry over low heat for 5-7 minutes, add herbs and turn off the heat.

Steak and mushrooms with mashed potatoes and parsley

Steak and Mushrooms with Mashed Potatoes and Parsley
Tender beef steaks are grilled and served with a zesty mushroom sauce over mashed potatoes for a dinner your family will love.

Cooking time: 1 hour 5 minutes. Number of servings: 4 pcs.

Recipe ingredients:

Steak and mushrooms

4 (4 ounces) bone-in beef tenderloin steaks, sliced 1 inch thick
¼ teaspoon kosher salt
Non-stick cooking spray
¼ cup reduced water beef broth
1 clove garlic, minced
2 cups chopped fresh mushrooms
3 tablespoons cornstarch plus
1 teaspoon cornstarch
1 cup reduced sodium beef broth

Mashed potatoes with parsley

120 ounces peeled and diced Yukon Gold potatoes
6 cups cauliflower flowers
½ cup chopped onion
1 tablespoon butter
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 tablespoons chopped fresh parsley

Cooking instructions:

Step 1 Sprinkle steaks with 1/4 teaspoon kosher salt. For gas or charcoal grilling, grill steaks on covered grill rack directly over medium heat until desired doneness, turning once halfway through grilling. Wait 10 to 12 minutes for medium rare (145 degrees F). Set the steaks aside.

Step 2 Meanwhile, for the mushroom gravy, lightly coat a medium nonstick skillet with cooking spray. Add 1/4 cup beef broth and garlic. Heat broth until boiling; add mushrooms. Cook for 3 minutes.

Step 3 Add cornstarch to 1 cup beef broth. Add to mushroom mixture. Cook and stir until thickened and bubbly. Cook and stir for another 2 minutes.

Step 4 To make the parsley puree, place the potatoes, cauliflower florets and chopped onions in a 4-5 quart Dutch oven. Pour boiling water over the vegetables and simmer over low to medium heat for about 25 minutes until soft. Drain the vegetables and place in a large bowl. Beat vegetables with an electric mixer on medium speed until smooth. Add butter, 1/2 teaspoon kosher salt and ground black pepper. Add 2 tablespoons chopped fresh parsley just before serving.

Step 5 To serve, thinly slice the steaks across the grain, place on parsley puree and pour over the sauce.

How to properly fry potatoes with meat and mushrooms in cream

Another version of fried potatoes with mushrooms and meat - in cream. For those who want a hearty meal, this recipe will come in handy.

10 pieces. potatoes;
500 g pork;
300 g frozen mushrooms (can be fresh or pickled);
3 cloves of garlic;
Vegetable oil;
400 ml cream;
Salt.

Find out how to properly fry potatoes with meat and mushrooms at home from the following description:

The potatoes are peeled, washed and cut into slices, fried in oil until golden brown over high heat.
Frozen mushrooms are defrosted (left in a container on the bottom shelf of the refrigerator), then squeezed out by hand, chopped and fried in a dry frying pan until the liquid has completely evaporated.
The mushrooms are placed in potatoes, and the pork cut into strips is fried in a frying pan in a small amount of oil until golden brown.
Add to potatoes with mushrooms, add salt to taste and mix.
The cream is mixed with crushed garlic, added a little salt and poured into the potatoes with meat and mushrooms.
Over low heat, the whole mass is stewed in cream for no more than 5 minutes. The dish is left on the turned off stove for about 5-7 minutes so that it is well saturated with cream, and is served to the table in portioned plates.

Meat stew with mushrooms and potatoes in tomato paste

Stew made from meat with mushrooms and potatoes is a simple and tasty dish for a family lunch or dinner. Many housewives often prepare it if they want to feed their family and friends heartily. The main thing is to have a small piece of meat and mushrooms in any form, you can even pickle them.

400 g chicken;
500 g pickled mushrooms;
2 onions;
1 carrot;
2 tbsp. l. tomato paste and 100 ml water;
Vegetable oil;
600 g potatoes;
A mixture of ground peppers and salt - to taste;
200 g canned peas;
2 cloves and 1 bay leaf.

The preparation is described step by step, you just have to follow it.

Peel, wash and cut the vegetables into cubes, rinse the mushrooms in cold water and cut into strips.
Wash the chicken meat, cut into pieces and fry in oil in a frying pan over high heat until golden brown.
Place in a saucepan and fry the potatoes in a frying pan for 15 minutes. in oil, add onions and carrots and continue frying for another 15 minutes.
Place the marinated mushrooms separately in a frying pan, pour in 2 tbsp. l. oil and fry for 10 minutes.
Place fried potatoes, as well as meat with mushrooms and vegetables in a saucepan.
Add canned peas, salt and pepper, add cloves and bay leaf, stir.
Dilute the tomato paste with water, pour into the saucepan and stir.
Simmer for 15 minutes. over low heat and serve hot, pouring into portioned plates.
If desired, each plate can be decorated with chopped parsley or dill.

Meat with mushrooms - the best recipes for baked, fried and stewed dishes

Meat with mushrooms is a wonderful gastronomic combination that produces delicious dishes. They are fried, baked in the oven or simmered in pots. If you add other accompanying ingredients, you can create a treat in your kitchen that is worthy of a restaurant menu.

How to cook meat with mushrooms?

Any dishes with mushrooms and meat always turn out tasty and truly satisfying. It’s difficult to spoil a treat with this combination; you can only add various sauces, vegetables or cheese.

Any dish must begin with preparing the meat. If frying or stewing is intended, then pork or beef is cooked first: beat a little and season.
If the mushrooms are frozen, they must be thawed; dry ones are soaked for 15 minutes.
If you are going to cook meat with mushrooms in the oven, you need to simmer the mushrooms in a hot frying pan, so there will be less mushroom juice in the dish.
The taste of mushrooms is well revealed by onions. Add a little onion sauté to the frying and see how the dish is transformed.

French meat with mushrooms

Meat baked with mushrooms, popularly called “French-style,” is a chop filled with mushrooms, sauce and cheese. Often the base is made from pork, but other meat will be appropriate. First you need to beat off a piece, add salt, pepper and leave to marinate. Mushrooms are used fried.

Ingredients:

pork chop – 4 pcs.;
champignons – 300 g;
onion – ½ pcs.;
mayonnaise – 100 g;
cheese – 200 g;
salt pepper.

Preparation

Beat the meat and season.
Cut the mushrooms into slices and fry with onions until cooked.
Place the chops on a baking sheet, distribute the mushrooms on top, pour with mayonnaise, and sprinkle with cheese.
Bake the meat and mushrooms in the oven for 20 minutes.

Pork with mushrooms in sour cream sauce

Meat with mushrooms in sour cream sauce will turn out soft, tender and go well with any side dish: porridge, mashed potatoes or just chopped vegetables. Sour cream must be added when the heat is off, otherwise it will curdle and the treat will not have an attractive appearance. After cooking, the gravy should sit covered for 15 minutes.

Ingredients:

tenderloin – 400 g;
champignons – 300 g;
flour for breading;
onion – 1 pc.;
sour cream – 200 ml;
water – 100 ml;
salt, pepper, rosemary;
oil for frying.

Preparation

Bread the pork pieces in flour and fry.
Add chopped onions and mushrooms, cut into quarters. Fry until done.
Pour in water, simmer for 15 minutes. Turn it off. Salt and season with rosemary.
Pour in sour cream, stir, cover and set aside for 15-20 minutes.

Chicken with potatoes and mushrooms in pots

Meat in pots with potatoes and mushrooms is a truly festive dish. Guests will love both the presentation and the taste of the treat. Sweet peppers and pickled onions will fit well into the composition, adding a slight sourness. Often the ingredients are laid out in layers and complemented with a cheese “cap”, but this is not necessary.

Ingredients:

fillet – 500 g;
champignons – 400 g;
roundunda – 1 piece;
pickled onion – 1 pc.;
egg – 2 pcs.;
frying oil;
potatoes – 4 pcs.;
salt, pepper, thyme.

Preparation

Cut the potatoes into slices, add salt and place in pots, place onion half rings on top.
Fry the fillet in oil, add salt and season, place in pots, and place half rings of pepper on top.
Fry the mushrooms, add salt, arrange in a third layer in the dish.
Pour some water into the pot.
Beat the egg on top without damaging the yolk.
Bake the meat with mushrooms for 35-40 minutes.

Merchant style meat with mushrooms

Merchant-style pork with mushrooms is a hearty, ingredient-rich dish that is prepared for a festive feast. Everyone will definitely like this multi-component treat, both in appearance and excellent taste. Tomato and pickled onion, which are integral components, will add juiciness to the meat.

Ingredients:

pork pulp – 600 g;
champignons – 200 g;
cheese – 200 g;
tomato – 2 pcs.;
pickled onions in quarter rings – 150 g;
salt, pepper, dry herbs.

Preparation

Fry the mushrooms and add salt.
Beat the pork, salt and pepper. Place overlapping on baking sheet.
Place tomato slices on top.
Crush a third of the grated cheese.
Arrange the mushrooms, grate a third of the cheese.
Distribute the pickled onions, pour mayonnaise, cover with cheese.
Meat with mushrooms and cheese is baked for 40 minutes at 200 degrees.

Salad with meat and mushrooms

A salad with smoked chicken and mushrooms will complement your lunch meal, and if you increase the number of ingredients, you can include it in the holiday menu. Fresh cucumber and celery will add a special taste. The dressing will not be mayonnaise, but a mixture of yogurt, mustard and honey, which will give the treat an unusual piquancy.

Ingredients:

smoked fillet - 300 g;
roundunda – 1 piece;
fresh cucumber – 1 pc.;
celery stalk - 1 pc.;
mushrooms - 200 g;
yogurt - 50 ml;
mayonnaise - 12 ml;
honey - 5 ml;
mustard - 10 ml;
wine vinegar - 5 ml.

Preparation

Fry the mushrooms until done, add salt. Refrigerate.
Cut the vegetables and fillet into cubes, combine with mushrooms.
Combine yogurt, mayonnaise, honey, vinegar and mustard, add salt and mix.
Dress the salad and serve.

Pie with meat and mushrooms

A tasty and aromatic pie with minced meat and mushrooms can be made from puff pastry. This will help you create an excellent delicacy quickly and without much difficulty. Most of the time will be spent preparing the filling. Meat with onions and mushrooms must be fried in advance and cooled until warm. The pie is best eaten warm while the cheese is stretching.

Ingredients:

puff pastry – 500 g;
minced chicken – 500 g;
champignons – 300 g;
onion – 1 pc.;
egg – 1 pc.;
cheese – 200 g.

Preparation

Saute finely chopped onion, add mushrooms, fry until the liquid evaporates.
Add the minced meat, fry until done, add salt and dry herbs.
Spread the defrosted layer of dough on a baking sheet, lay out the filling, and sprinkle with cheese.
Cover with a second sheet of dough, pinch the edges, brush the surface with yolk, and prick.
Bake for 25 minutes at 190 degrees.

Casserole with meat and mushrooms

Chicken and mushroom casserole will help you out when you urgently need to prepare lunch for a large company. The dish turns out to be self-sufficient and guests will like it. The chicken will come out juicy due to the addition of pickled onions and tomatoes. Champignons are ideal mushrooms, but in the absence of such, oyster mushrooms will also do.

Ingredients:

fillet – 800 g;
champignons – 500 g;
cheese – 300 g;
tomato – 2 pcs.;
sweet pepper – 2 pcs.;
egg – 1 pc.;
mayonnaise – 150g;
pickled onions – 2 pcs.

Preparation

Cut the fillet thinly and distribute it in a mold, add salt and herbs.
Place the pickled onions on top of the tomato mugs.
Fry the mushrooms, add salt and distribute in a dish, place half rings of pepper on top.
In a bowl, mix the egg with mayonnaise and add salt. Pour into mold.
Sprinkle with cheese and bake for 30 minutes at 190 degrees.

Beef Stroganoff with mushrooms

Beef Stroganoff is fried meat; it is rarely prepared with mushrooms, but this does not detract from the dish. In the classic version, the treat consists of thinly sliced beef simmered in a creamy sauce. Due to the special cutting, the meat is not tough and cooks very quickly, and the mushrooms will make the dish self-sufficient.

Ingredients:

beef tenderloin – 600 g;
champignons – 200 g;
onion – 1 pc.;
clove of garlic;
white wine – 50 ml.
flour – 100 g;
broth – 250 ml;
cream – 50 ml;
salt and pepper.

Preparation

Cut the beef into thin strips and fry in oil.
Transfer the meat to a plate and sauté the onions and mushrooms in the same frying pan.
Add pureed garlic, flour, stir.
Pour in wine, cream, season.
Add beef to the sauce and simmer the meat Stroganoff style with mushrooms for 20 minutes.

Potato gratin with mushrooms, mozzarella and meat

It is worth saying that gratin is a method of preparing food, and not the name of a dish. All ingredients that are baked in the oven should be under a thick layer of cheese or breadcrumbs. Surprise your beloved family members and prepare a gratin of potatoes with mushrooms and meat under a golden crust of Mozzarella cheese.

2 chicken breasts;
7 peeled raw potatoes;
300 g mushrooms;
½ tbsp. cream or full-fat milk;
300 g Mozzarella cheese;
2 onions;
Salt - to taste;
1/3 tsp. curry and ground black pepper;
Refined vegetable oil.

We suggest using a recipe with a photo of preparing potatoes with mushrooms and meat to better understand the process.

Boil the mushrooms in salted water, rinse and place with a slotted spoon in a dry, hot frying pan.
Fry until the liquid evaporates, then add a little oil and continue frying until golden brown.
Cut the potatoes into thin slices, cut the prepared chicken meat into cubes.
Grease a baking dish with oil, first lay out the meat in an even layer, add salt and pepper on top.
Then lay out the potatoes, add salt and sprinkle with ground curry.
Place the fried mushrooms on the potatoes, then the onion, cut into half rings.
Dilute a little curry in milk or cream, whisk and pour the contents of the mold.
Grate the top layer of cheese on a coarse grater, distribute evenly over the entire surface and place in a preheated oven.
Bake for 40-50 minutes. at a temperature of 180°C. Such an exquisite dish can be safely served to guests on a festive table.