Fragrant meat with dried mushrooms is a very tender and satisfying dish with a great taste. It amazingly combines ingredients such as sour cream, meat and mushrooms, giving the dish a particularly refined taste. You can cook stewed or baked meat with dried mushrooms both as a festive and as an everyday dish. It goes well with mashed potatoes, buckwheat and boiled rice.
Recipe for meat stewed with dried mushrooms
Ingredients:
- 0.5-0.6 kg pork;
- 150 ml sour cream 15%;
- onion head;
- a glass of dried honey mushrooms;
- one tbsp. spoon of wheat flour;
- a glass of broth;
- salt and spices to taste;
- vegetable oil.
Cooking process:
1. Rinse dry honey mushrooms, pour boiling water over them and set aside for 30 minutes;
2. Peel the onions , wash under running water, chop, fry until golden brown in sunflower oil;
3. Wash the meat , dry it, cut it into medium-sized pieces, fry it over high heat until golden brown;
4. As soon as the pork is covered with a crust , reduce the heat, add onion and steamed and chopped honey mushrooms. Fry everything together for about 5-7 minutes;
5. Pour in the broth and simmer under the lid for 30-40 minutes until tender, then add salt and add sour cream and stir;
6. Add a tablespoon of flour mixed with a small amount of water, stir the mixture, heat it to a boil and remove from the stove.
You can serve it with rice or other cereals and potatoes.
Ingredients
Pork with porcini mushrooms takes an hour and a half to prepare, and preparation takes 20-30 minutes. To make the pieces of meat juicy and tender, add a little liquid. For flavor, combine with onions, garlic and spices to taste.
Base of any recipe:
- pork;
- White mushrooms;
- onion;
- garlic;
- greenery.
Choose fresh or chilled fillet. Loin and ham with a minimal layer of fat are suitable. It is best to use freshly picked porcini mushrooms. Select strong specimens without wormholes and freeze the rest.
How to cook dried mushrooms and meat in the oven (with photo)
Don't know how to cook dried mushrooms with meat and are you worried that they will turn out tasteless and tough? Try cooking the dish in the oven using the recipe below.
Ingredients:
- 800-900 g potatoes;
- 450 g lean pork;
- 1\2 teaspoons salt;
- three tbsp. spoons of dried mushrooms;
- a glass of boiling water;
- Bay leaf.
Cooking process:
1. Rinse dried mushrooms thoroughly under running water in a colander, place in a bowl, add a glass of hot water, leave for 10 minutes;
2. Meanwhile, you need to peel , wash and cut the potatoes into halves and place them on the bottom of the casserole;
3. Wash the meat , cut into portions and place on top of the potatoes;
4. Place 2-3 mystic laurel along the edges of the gooseneck along the walls;
5. Pour the soaked mushrooms along with the water in which they swelled into the potatoes and pork, add another glass of boiling water, salt and pepper, cover the casserole dish with a lid and place in the oven for 1.0-1.5 hours.
To quickly cook aromatic meat with dried mushrooms in the oven, you must preheat it to 190 degrees. The dish should be served warm in a deep dish. To make the meat with dried mushrooms in the oven, shown in the photo below, even more appetizing, you can garnish it with finely chopped dill before serving.
Beef Stroganoff with pickles
Beef Stroganoff with pickles is a rather spicy dish that will definitely delight you and your loved ones with its unusual and pleasant taste. It is often served with potatoes.
Ingredients:
- Beef tenderloin – 500 g
- Onion – 1 pc.
- Pickled cucumbers (pickled, undesirable) – 100 g
- Sour cream or cream – 300 ml
- Tomato paste – 1 tsp.
- Mustard – 1 tbsp.
- Grows. oil – 2 tbsp.
- Flour – 1.5 tbsp.
- Dill – 10 g
- Salt and black pepper
Preparation:
Cut the meat into slices across the grain; if necessary, beat off tough meat. Then cut into more cubes.
Cut the onion into half rings and fry in oil.
Cut the cucumbers into strips (lengthwise). Add to the pan with onions and squeeze for 5-7 minutes.
Roll the meat in flour. Fry in another frying pan (previously well heated) in vegetable oil.
It takes about 5 minutes, you just need to get a nice crust and for the pieces to become juicy inside.
Then add onions with cucumbers, tomato paste, and mustard to the meat.
Salt and pepper the dish a little to your taste.
Add sour cream (cream), cover the dish with a lid and simmer over low heat for about 25 minutes until cooked.
Recipe for cooking meat with dried mushrooms “Petrovski style”
One of the most delicious dishes that can often be seen on the menus of cozy home cafes and small restaurants is Petrovsky meat. The recipe for cooking meat with dried mushrooms “Petrovski style” is given below.
Ingredients:
- 0.5 kg beef;
- 0.3 g dried mushrooms (butter mushrooms, honey mushrooms or boletus mushrooms);
- six potatoes;
- eight cloves of garlic;
- four onions;
- a bunch of parsley;
- 250 ml sour cream;
- one tbsp. spoon of flour;
- bay leaf, peppercorns;
- salt to taste;
- vegetable oil;
- two bags of herb mixture for frying beef.
Cooking method:
1. Rinse the mushrooms and soak in hot water for 30 minutes;
2. Wash the meat, defrost if necessary and cut into bars or strips, quickly fry over high heat, place in a pan with thick walls;
3. Cut the onion into small cubes and fry in vegetable oil with the addition of herbs for frying;
4. Remove the softened mushrooms from the water with a slotted spoon , cut into strips and place in a saucepan with the meat;
5. Strain the mushroom broth through 3 layers of gauze , pour into the pan with the meat and mushrooms;
6. Add water so that it covers the mushrooms and meat, add bay leaf, pepper, simmer over low heat until half cooked;
7. Meanwhile, peel and cut the potatoes into strips , add to the pan when the beef is almost ready;
8. Peel the garlic , place half in a saucepan along with chopped herbs;
9. 5-7 minutes before readiness, add 150 ml of sour cream and a tablespoon of flour, diluted in water, to the pan to give the dish a viscous consistency;
10. When the potatoes are ready , turn off the heat and leave the dish to steep for 20-25 minutes.
Serve the meat with dried mushrooms in pots (portioned), sprinkle the dish with the second part of the garlic, passed through a press, and add a tablespoon of sour cream.
Beef Stroganoff with cream
A tasty hearty dish that goes well with any side dish, for example, potatoes, pasta, rice, cereal porridge of any kind.
Ingredients:
- Beef – 600 g
- Onion – 1 pc.
- Cream 10% – 200 g
- Tomato paste –70 g
- Flour – 2 tbsp.
- Grows. oil – 2 tbsp.
- Salt and black pepper
Preparation:
Cut the meat into slices across the grain, preferably beating it a little. After this, cut into cubes about a centimeter wide.
Roll the pieces in flour.
Finely chop the onion.
Fry the onion in oil in a frying pan.
Then place the meat coated in flour into the pan.
Mix everything carefully and fry the meat (about 3 minutes).
Then pour cream, tomato paste, and salt into the frying pan.
Mix everything well and simmer over low heat, covered with a lid, for about 20-30 minutes. until the meat is ready. At the end, the dish must be peppered and everything must be stirred again. That's it - the dish is ready!
Meat with dried mushrooms cooked in a slow cooker
Meat with dried mushrooms cooked in a slow cooker will be tasty, appetizing and very aromatic.
Ingredients:
- 600 g beef;
- 250 g – dried mushrooms;
- two onions;
- 50-70 ml vegetable oil;
- 150 ml water;
- salt, pepper to taste.
Cooking process:
1. Wash the beef, cut it, cut out the veins, cut into medium cubes;
2. Wash the mushrooms and pour boiling water over them for half an hour, then cut them;
3. Peel the onion, rinse, cut into half rings;
4. Place cubes of meat, mushrooms and onions , sprinkle with salt, pepper and mix thoroughly with your hands;
5. In the “Frying” mode, cook a mixture of meat, mushrooms and onions in vegetable oil until light golden brown. After this, pour water into the multicooker bowl and cook for at least an hour in the “Stew” mode.
At the end of the program, leave the dish in the closed multicooker for another 20 minutes to infuse. Serve with any side dish, garnished with herbs.
Beef Stroganoff - how to cook 15 varieties
- Beef stroganoff with sour cream (classic recipe)
- Beef Stroganoff with cream
- Veal Stroganoff in sour cream sauce
- Beef Stroganoff with pickles
- Beef stroganoff with onions and sour cream sauce
- Beef Stroganoff with mushrooms (champignons)
- Beef stroganoff in a slow cooker, with sour cream or yogurt sauce
- Beef stroganoff with sour cream sauce, onions and carrots
- Beef stroganoff with milk sauce
- Beef Stroganoff with porcini mushrooms
- Beef Stroganoff “Tender”
- Beef stroganoff with dried porcini mushrooms and buckwheat
- Beef Stroganoff - simple and quick
- Beef Stroganoff with bell pepper
- Beef Stroganoff cutlets
Beef stroganoff with sour cream sauce, onions and carrots
Beef stroganoff with vegetables is prepared generally according to the classic recipe, but carrots are added to it, which gives the dish a slightly different taste. It goes well with potatoes, rice and other classic side dishes.
Ingredients:
- Beef – 650 g
- Onion – 1 pc.
- Carrots – 1 pc.
- Sour cream – 150 ml
- Flour – 2 tbsp.
- Grows. oil – 3 tbsp.
- Tomato paste – 70 g
- Water - ok. 2 tbsp.
- Salt, black pepper, seasoning for meat
Preparation:
Cut the meat into 1cm slices, beat lightly. Then cut into cubes.
Then add salt, sprinkle with meat seasonings and pepper.
Dredge meat pieces in flour.
Then fry the meat in a well-heated frying pan in oil for about 5 minutes.
Then you need to add hot water to the meat and simmer, covering it with a lid.
Separately, fry onions and carrots in a frying pan. Carefully add sour cream, then tomato paste.
The meat should be stewed for about 40 minutes, then our sauce is added to it.
Simmer for about 20 minutes more (until done).
