Today you can find a huge number of recipes for stewed beef, but options with mushrooms and sour cream sauce, which makes the main ingredients juicy and more fragrant, are especially popular. The following is an example of just such a recipe, which, in addition to the high taste properties of the finished dish, can please the hostess with the availability of the main ingredients and the simplicity of the culinary actions.
Selection and preparation of ingredients
Since the main component of the dish is meat, its choice should be given increased attention. If possible, it is worth acquiring the most juicy and soft part, rich red in color and without any foreign smell.
Other ingredients of the recipe, in particular sour cream and butter, should also be characterized by high freshness. It is better not to use “old” dairy products, since they themselves have a specific, unpleasant smell and can spoil the aroma of the finished dish.
Before slicing, vegetables and mushrooms should be thoroughly washed and slightly dried, so that during extinguishing they do not release excess moisture.
Did you know? The term "beef" comes from the Old Russian language: the word "beef" refers to cattle.
Beef Stew Recipe with Mushrooms in Sour Cream
2-345 minutes
Champignon
6 pcs (large)
sour cream or cream
200 ml
Nutritional value per 100 g:
- Wash the meat, dry it slightly with paper towels, and then cut into thin strips across the fibers, 1 cm thick.
- Wash the mushrooms and cut each into several pieces (pieces should be large).
- Peel and chop the onions in half rings (each piece should be about 3 mm thick).
- Roll the pieces of beef in the sifted flour to make them completely dry on all sides.
- Pour a little vegetable oil into a preheated pan and throw a piece of cream in it, allowing it to completely dissolve.
- In a mixture of hot oils, fry the onions so that it becomes a light golden color, and then pour out the chopped champignons, leaving them for 5-7 minutes. toast.
- In portions, piece by piece, introduce beef into the mixture, trying to evenly distribute it throughout the volume of the onion-mushroom mixture. Mix everything well and leave for 1.5 minutes. to fry.
- As soon as the meat is slightly fried, mix the contents of the pan with a spoon, salt and pepper the mixture, add the coriander and pour the sour cream (preferably slightly warmed).
- Stir regularly, continue to simmer, lowering the heat, for 25 minutes. (until meat is fully cooked).
Before serving, the dish can be decorated with chopped parsley, which will not only give it a more attractive appearance, but also significantly improve the taste, while making the aroma richer.Important! The quenching time of young veal will be slightly less, approximately 30 minutes.
Observing the requirements for the process of cooking beef with mushrooms in sour cream sauce, even a novice cook can get an excellent addition to any type of side dishes, although a sufficient number of mushrooms in the dish (due to their nutritional value) makes such an addition optional.
