We invite you to prepare delicious meat, the taste of which will be emphasized by the sauce with mushrooms and sour cream. The dish turns out very tender, with creamy notes. Choose meat to your taste. It can be pork, veal, or 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 slices.
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 top it up with fresh water.
4. Let's start preparing the sauce. Peel and cut the onions into half rings. Heat vegetable oil in a frying pan and fry the onion over moderate heat until golden. Stir so that the onion does not burn.
5. Wash and chop the mushrooms. There is no need to cut the mushrooms very finely. They will shrink significantly in size during cooking. It is enough to cut them into 4 parts if they are small.
6. Add the mushrooms to the fried onions, salt and pepper to taste. Simmer them for 10-15 minutes so that the mushrooms release excess moisture.
7. Add sour cream and flour to the mushroom mixture and mix. Pour a glass of hot water over the future sauce 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. Simple garlic perfectly emphasizes the mushroom taste and aroma. Add literally a couple of cloves of finely chopped garlic 5-7 minutes before readiness.
This dish goes well with potatoes or crumbly boiled rice. Since meat with mushrooms turns out to be very satisfying, you can serve vegetables or a light vegetable salad as an addition. Bon appetit!
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Meat with champignons and sour cream is the softest meat stewed in sour cream with a bright aroma of mushrooms. Meat with champignons in sour cream will perfectly complement any bulk side dish thanks to the most delicate sour cream and mushroom sauce.
Compound:
- Meat (beef, veal or pork) – 600 g
- Onions – 1 pc.
- Champignons (frozen) – 300 g
- Sour cream – 400 g
- Flour – 1 tbsp. spoon
- Salt – 1 teaspoon
- Ground pepper - to taste
- Dried herbs (dill, parsley) - to taste
Preparation:
- Wash the meat and cut into strips.
- Heat a little vegetable oil in a deep frying pan and add the meat. Fry the meat over high heat with constant stirring until all the pieces are whitened so that the juice is sealed inside.
- After the meat turns white, reduce the heat to low, pour 1/2 cup of boiled water into the frying pan, cover the frying pan with a lid and leave the meat to simmer for 40 minutes. If the water evaporates quickly, add additional water.
- While the meat is stewing, prepare the sour cream and mushroom sauce. Peel the onion and cut into small cubes. Heat a small amount of vegetable oil in a saucepan and add the onion. Fry the onion over low heat, stirring occasionally, for 10 minutes. The onion should acquire a golden color.
- After the onions are fried, place the frozen champignons in the pan and mix them with the onions. There is no need to defrost the champignons first.
- Simmer the champignons and onions over low heat under a closed lid for 20 minutes. At this time, mix flour with sour cream. To avoid lumps, it is best to first mix the flour with 4-5 tbsp. spoons of boiling water, and then add sour cream.
- Add sour cream and flour to the champignons and onions and pour in 1 cup of boiled water. To prevent the sour cream from curdling, add 2-3 tbsp right before adding it to the mushrooms. spoons of boiling water and stir.
- Bring the sour cream and mushroom sauce to a boil and turn off. After 40 min. When stewing meat, pour sour cream sauce into it, stir and leave on the fire for another 20 minutes. under a closed lid.
- In 20 minutes. salt, pepper, add dried herbs and turn off.
- The meat with champignons and sour cream is ready, serve it hot with any side dish of your choice.
Beef with mushrooms in sour cream is a simple delicious dish for every day. And today we will reveal the secrets of its preparation.
Ingredients for the dish:
- Beef – 1 kilogram;
- Sour cream – 250 milliliters;
- Water - 250 milliliters;
- Champignons – 500 grams;
- Onion – 1 large onion;
- A mixture of black, white, green and pink peppers - to taste;
- Salt - to taste;
- Bay leaf – 1 leaf;
- Sweet peas – 2 peas;
- Refined vegetable oil – 2 tablespoons.
Cuisine: Tatar, Ukrainian. Cooking time: 120 min. Number of servings: 6.
I can’t imagine my life without meat, especially deliciously cooked meat =) Besides the fact that meat is tasty, meat is healthy, and may vegetarians forgive me. Meat contains essential amino acids, heme iron, potassium, phosphorus, zinc and B vitamins. However, it should be remembered that the method of preparation determines the degree of benefit or harm of a meat dish for the body. For example, a fried chop is certainly tasty, but it is not recommended for people with liver disease.
I prefer stewed or baked meat. I really love barbecue, but, alas, I don’t know how to cook it myself, but I am friends with those who do it super))
Let's start cooking beef with sour cream and mushrooms:
- We wash the beef with running water, remove films and tendons, cut into cubes and pepper to taste. I love the “pepper mix” seasoning, it contains pink, green, white and black pepper varieties. I recommend trying it.
- Fry the chopped meat in refined vegetable oil until golden brown and transfer to a deep frying pan or saucepan with a thick bottom.
- Cut the peeled onion into half rings. Cut the thoroughly washed and peeled champignons into slices. Sauté the onions and mushrooms in vegetable oil and transfer them to the pan with the meat.
- We dilute the sour cream with water (or milk) one to one and pour the contents of the saucepan.
- Simmer for one and a half to two hours (depending on the type of meat). 10 minutes before readiness, add salt, throw in a bay leaf and a couple of allspice peas.
- Turn off the heat and let the meat sit for 20 - 30 minutes.
Beef with mushrooms in sour cream goes very well with various side dishes, such as spaghetti, buckwheat porridge or rice. Our dish can be served with vegetables, for example, stewed white cabbage, sautéed eggplant or boiled potatoes.
I'm sure the dish turned out delicious.
All that remains is to wish you bon appetit!
Video delicious beef with mushrooms in sour cream sauce
An excellent video recipe that will help you better understand the process of preparing this tasty, satisfying and healthy dish.
For this recipe can be used as pork and beef. The combination of sour cream and mushrooms gives the dish prepared this way recipe magnificent and refined taste. goes well with mashed potatoes and rice.
Portions: 6.
Cooking time: 90 minutes.
Ingredients for meat in sour cream with mushrooms:
- Pork or beef – 500 gr.
- Sour cream – 100 gr.
- Medium onion – 1 pc.
- Dried mushrooms – 25 gr.
- Flour – 1 tablespoon.
- A glass of broth or bouillon cube.
- Salt.
Recipe for meat in sour cream with mushrooms:
First you need to soak the dry mushrooms in boiling water for 30 minutes.
While the mushrooms are soaking, peel and finely chop the onion.
And fry the onion until golden brown.
Drain the mushrooms and chop finely.
Cut the meat into medium pieces.
Fry the meat over high heat until a golden crust forms. The crust will prevent the juice from leaking out and the meat will have a rich taste.
Now you need to reduce the temperature and combine the meat with mushrooms and fried onions. Fry everything together for another 5 minutes.
Pour a glass of broth over the meat, cover with a lid and leave to simmer for 30-40 minutes. If the liquid boils too much, add more broth.
Add salt, add sour cream, stir and bring to a boil. Dissolve a tablespoon of flour in a small amount of cold water, add to the meat, stir. Flour is needed to thicken the gravy. Bring to a boil and remove from heat. ready, Bon appetit.
Preparation:
Wash the meat, cut into small pieces (1 cm thick, width and length up to 5 cm), dry them with a napkin. Then beat these pieces with a hammer and cut into thin strips. This is to keep the beef soft.
Place 1 tbsp in a very well-heated frying pan with vegetable oil. spoon of butter and then lay out some of the meat. Fry the meat until golden brown, add salt. So fry all the meat in parts and transfer it to the dish where you will simmer.
Wash the mushrooms and boil for 2 minutes. Place in a colander to drain the water. Finely chop and fry in vegetable oil until golden brown. Add salt and add to the meat. You don’t have to fry it, just add it to the meat right away.
Place the meat and mushrooms on the fire with a glass of warm salted water or broth. Let it simmer over low heat and we will make the sour cream sauce. Any meat does not like high heat; it must be simmered over low heat, then it will be soft and juicy. In this form you need to simmer for 30 minutes.
Finely chop the onion and fry in vegetable oil until transparent, grate the carrots on a medium grater and add to the onions. Cook stirring for 10 minutes.
Add a spoonful of flour and mix thoroughly. Then add sour cream, salt and pepper; if the sour cream is very sour, add a little sugar. Let simmer for 5 minutes.
Add the sauce to the meat with mushrooms; it should cover the meat completely. Add water if necessary. You can add chopped greens. Simmer over low heat until cooked (15 minutes).
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