Roast with dried mushrooms, potatoes and beef.

You can prepare a tasty and nutritious dish at home using the simplest ingredients. For example, stewed potatoes with meat and mushrooms will be an excellent basis for both lunch and dinner.

You can choose a suitable recipe for stewed potatoes with meat and mushrooms on this page. Here we offer options with cabbage and sour cream, wild and cultivated mushrooms, and other ingredients. Try cooking this dish in the oven and in a roasting pan, in a frying pan and in a cauldron. Everywhere you will get an unusual and refined taste. Experiment and choose the recipe that is most suitable for your family.

Stewed potatoes with meat, mushrooms and cabbage

1 duck, 100 g salted lard
800 g sauerkraut
5 – 6 dried mushrooms (preferably white mushrooms)
5 potatoes (small size)
1 cup sour cream
1 tbsp. spoon of flour
salt to taste.
For the marinade:
500 ml table vinegar
1 parsley root
1 carrot
1 onion
7 – 10 bay leaves
1 teaspoon cloves
1 tbsp. spoon of red pepper.

Stewed potatoes with meat, mushrooms and cabbage can be prepared with the addition of fresh vegetables, but it will be tastier with sour ones. Rub the plucked and gutted carcass with salt and place in the marinade for 2–3 hours. Stuff the duck with salted lard. Place on a baking sheet and fry, basting with oil, until done.

Preparing the marinade.

For 500 ml of table vinegar - 1 tbsp. spoon (with top) of salt. Finely chop parsley, carrots, onions, mix, add red pepper, bay leaf, cloves (cinnamon, cardamom, garlic - optional); In total, the dry mixture should make a tea glass. Boil with vinegar and cool.

Boil potatoes and dried mushrooms; Pour four cups of sour cabbage, scalded with boiling water, with mushroom broth, add finely chopped, boiled mushrooms and potatoes, add salt and cook for 30 minutes. Pour in a glass of sour cream and add flour fried in oil. Mix everything and simmer with the lid closed for another 15 minutes. When serving, place the duck cut into pieces on one side of the dish, and stewed potatoes with cabbage on the other. Decorate with greens.

Recipe with cheese

Pork pulp – 400 g; mushrooms – 250 g; onions – 2 pcs.; hard cheese – 120 g; mixture of peppers, salt - to taste.

1. Cut the onions into small cubes, and also process the mushrooms. Fry alternately until soft.

2. Cut the pork into medium slices, beat it a little. Pepper, add salt and let soak under cling film.

3. Pour oil into another frying pan, place pieces of meat, fry on both sides.

4. Spread the onion and mushroom fry in an even layer on the meat (without turning off the heat).

5. Grate the cheese on a coarse grater and sprinkle it on top of the dish.

6. Turn the heat to low and cook for 10-15 minutes, covered.

Tip: for pork stewed with mushrooms in a frying pan, you can use not only champignons; fresh oyster mushrooms and porcini mushrooms will also give an excellent taste.

Stewed potatoes with mushrooms and meat in the oven

1 kg goose or duck
3 tbsp. spoons of margarine or lard
200 g mushrooms – champignons
1.5 tbsp. spoons of flour
4 – 5 potatoes
1 onion
2 – 3 carrots
2 apples
2.5 cups broth
250 g stewed cabbage
ground black pepper and salt to taste.

Stewed potatoes with mushrooms and meat in the oven are prepared either in pots or in a large roasting pan. Peel and wash the vegetables. Cut the potatoes and carrots into large pieces, and chop the onion. Peel and core the apples and cut into large slices.

Chop the thoroughly processed bird carcass into pieces (two per serving), place in a frying pan with heated fat, add carrots and onions, lightly sprinkle with flour and fry until golden brown.

Then transfer the meat and vegetables into portioned ceramic pots, add raw potatoes, mushrooms and apples, sprinkle with salt and pepper, pour in hot strained broth, put in the oven and simmer for 1 hour (goose - up to 1.5 hours). 7 - 10 minutes before readiness, add stewed cabbage.

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 food was 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.

We invite you to familiarize yourself with the sauce with the addition of plums

Serve as a separate hot dish, sprinkled with herbs.

Stewed potatoes with wild mushrooms and meat

1 duck carcass
7 – 9 potatoes
¼ part fresh cabbage
200 g wild mushrooms
1 onion
1 carrot
1 parsley root
1/2 cup tomato puree
1 tbsp. spoon of flour
2 – 3 bay leaves
5 – 7 black peppercorns
salt to taste.

Sear the duck, gut it, rinse thoroughly, cut into small pieces with bones and salt.

In order to prepare stewed potatoes with wild mushrooms and meat, you need to melt the fat removed from the duck carcass in a frying pan, place duck pieces on it, brown them, sprinkle with flour and continue frying for a few more minutes.

Place the meat in fireproof clay pots, pour in a little hot water, close the lids, place in a heated oven and simmer over low heat for 30 minutes.

At this time, peel and wash the vegetables and roots. Cut the potatoes into slices and fry in duck fat. Chop onions, carrots, mushrooms, cabbage and parsley root and also lightly fry in the fat in which the duck was fried.

At the end of the stew, add fried vegetables, mushrooms, bay leaves, peppercorns to the pots with meat, pour in the tomato puree, put it back in the oven and continue to simmer for about 30 minutes. Sprinkle the stewed potatoes with parsley and serve hot, removing the bay leaf.

Pork stewed with mushrooms in wine

Ingredients:

pork – 400 g;
fresh mushrooms – 300 g;
small carrots – 1 pc.;
onions – 2 pcs.;
starch - 1 tbsp. l.;
white wine – 50 ml;
water – 200 ml;
refined vegetable oil – 1 tbsp. l.;
butter – 50 g;
salt;
black pepper;
dill greens.

Cooking method

Wash the pork pulp and dry with paper towels. Cut into medium sized pieces. Sprinkle with salt and pepper, place in a hot frying pan with vegetable oil. Over high heat, quickly fry until golden brown. Pour half a glass of hot water, close the lid and simmer over low heat for half an hour.
Peel the carrots and onions and wash. Cut the onion into small cubes and the carrots into thin slices.
Wash the mushrooms and let them dry, placing them on a sieve. Cut into the same slices as the carrots.
Place butter in another frying pan and place on the stove. Once the butter has melted, add the mushrooms. At first they will release a lot of moisture, but gradually it will evaporate and the mushrooms will begin to fry.
At this time, add the onion. Saute it until soft. Add carrots and stir. Lightly fry it along with the onion. Combine with meat.
Pour starch into a cup. Gradually adding cold water (100 ml), stir until the lumps disappear.
While stirring, pour into the pan with meat, mushrooms and vegetables. Immediately pour in the wine. Continue simmering for another 30-40 minutes. 15 minutes before it’s ready, taste the gravy to see if there’s enough salt: if it’s not enough, add salt.
Sprinkle the finished stewed pork with mushrooms with chopped herbs.

Perkelt: stewed potatoes with meat and dry mushrooms

In order to prepare perkelt, you will need to take:

600 g pork or 900 g veal or lamb
4 potatoes
300 g dried mushrooms
80 g lard
240 g onions
10 g garlic
60 g tomato puree
100 g tomatoes
160 g sweet pepper or 100 g lecho
spices: salt, ground sweet red pepper to taste.

Stewed potatoes with meat and dry mushrooms are prepared as follows: prepared pork, veal or lamb is cut into pieces. Saute the onion, sprinkle with red pepper, add crushed garlic, tomato puree and mix well. Then add a small amount of water and bring to a boil. Place chopped meat, mushrooms, and diced potatoes into the boiling mixture, season with spices and simmer under the lid, stirring from time to time and adding water in small portions. Before the end of stewing the potatoes and meat, add chopped sweet peppers, fresh tomatoes or lecho and bring to readiness.

Transcarpathian Kruchenyky: stewed potatoes with dried mushrooms and meat

550 g pork (pulp)
20 g dried mushrooms
5 potato tubers
2 eggs
60 g onions
20 g lard
parsley

For the gravy

40 g dried mushrooms
40 g flour
20 g lard
160 g sour cream
spices to taste.

Stewed potatoes with dried mushrooms and meat in this version are called Transcarpathian krucheniki.

Dry mushrooms are washed with warm water and soaked in cold water for 4–5 hours.

Boil until tender, place on a sieve and pass through a meat grinder or finely chop, dividing into two equal parts.

Finely chopped onion is sautéed with 1/2 portion of lard. Add sautéed onions, chopped hard-boiled eggs to one part of the mushrooms, add salt and mix everything well.

Pieces of pork are beaten, salted and peppered.

Minced mushrooms are placed in the middle of the meat, rolled into a roll, tied with thread and stewed.

At the end of the stewing, the krucheniki are poured with mushroom broth and simmered over low heat until half cooked.

Place diced potatoes around the edges of the container where the meat is stewed.

Cover the stewed potatoes with krucheniki with a lid and let it brew for a while.

The threads are removed from the finished twists.

For the gravy, fry the onion in lard, mix with the second part of the mushrooms, add sauteed flour, tomato puree, dilute with mushroom broth, and bring to a boil.

After 4–5 minutes. remove from heat and add sour cream, season with spices, and bring to a boil again.

Before serving, the krucheniki are divided into portions, poured with sauce and sprinkled thickly with finely chopped parsley, and the side dish is served separately.

Pork stewed with mushrooms in sour cream

Ingredients:

young pork – 0.5 kg;
fresh mushrooms (champignons, porcini or oyster mushrooms) – 300 g;
onions – 2 pcs.;
sour cream – 250 g;
ghee – 40 g;
salt;
bay leaf – 1-2 pcs.;
water – 100 ml;
ground black pepper.

Cooking method

Cut the prepared pork into small pieces. Melt 20 g of butter in a frying pan, add the meat and quickly fry until golden brown.
Peel the mushrooms, wash, cut into thin slices. Wash the peeled onion and chop it into half rings.
In another frying pan, melt the remaining butter. Add the mushrooms and fry until all the moisture has evaporated. Add onion, stir, sauté until soft.
Place the mushrooms and onions into the pan with the meat. Pour in hot water and simmer over low heat for 30 minutes. Add sour cream, bay leaf, salt and pepper. Simmer over low heat until the meat is soft.

Stewed potatoes with meat, mushrooms and sour cream

For 1/2 kg of lamb approximately:

800 g potatoes
300 g mushrooms
1 carrot each
parsley
1 turnip
1 onion
tablespoon vegetable oil
sour cream 500 ml
1 bay leaf.

In order to prepare stewed potatoes with meat, mushrooms and sour cream, you need to chop the lamb along with the bone into pieces, add salt and pepper, lightly fry in a frying pan, sprinkle with flour, fry for a couple more minutes and place in a cast-iron pan. Pour a little water, about 1/2 cup, into the frying pan where the lamb was fried, boil it and pour it into the saucepan, add another 450 milliliters of water, add sour cream and simmer, covering it with a lid, for about twenty minutes. Then add potatoes, carrots, mushrooms, onions, turnips, peppers, bay leaves to the meat and simmer until done. When serving, be sure to sprinkle with chopped herbs. Veal, chicken, and rabbit are excellently prepared in the same way. The composition of vegetables may vary. Instead of turnips, it is good to use sweet peppers.

Stewed potatoes with meat and mushrooms

– a very tasty and satisfying potato dish. I am sure that every housewife knows how to cook it and has a favorite recipe in her arsenal. However, sometimes even the most delicious and favorite stewed potatoes can become boring and boring. It was at this time that many of us begin to look for how to cook stewed potatoes with meat and mushrooms according to other recipes. The cooking technology may differ significantly in one recipe or another. The method of cutting products and the order in which they are added will significantly affect the taste of the dish. But to a greater extent, the taste of stewed potatoes with meat and mushrooms will depend on the type of mushrooms and meat.

Of course, the most delicious stewed potatoes are made using forest mushrooms - porcini mushrooms, boletus mushrooms, boletus mushrooms, boletus mushrooms, chanterelle mushrooms, honey mushrooms. These mushrooms must be boiled for one hour before adding to the dish. In addition to boiled fresh mushrooms, you can also use dried or frozen mushrooms in stewed potato recipes.

Recipe for stewed potatoes with meat and mushrooms

, which is presented below, will be prepared on the basis of champignons and pork.

Ingredients:

Potatoes - 6-7 pcs.,
Pork - 300 gr.,
Champignons - 300 gr.,
Onion - 1 pc.,
Carrots - 1 pc.,
Tomato sauce - 2 tbsp. spoons,
Salt and spices - to taste,
Bay leaf - 1-2 pcs.,
Vegetable oil.

Beef stew with mushrooms – recipe

Before you start preparing a dish from it, any meat must first be washed under running cold water, and then dried from excess moisture using napkins or paper towels. Cut the beef crosswise into cubes measuring 2 by 5 cm.

Peel the onion and cut it into half rings. Wash the champignons. Chop the mushroom caps into slices and the stems into circles. Place the meat in a frying pan with oil. Stirring, fry the meat for 10 minutes. After that, add onions and mushrooms to it. Next, salt and pepper the beef with mushrooms. Add bay leaf for flavor. Mix all ingredients.

Literally in 5 minutes the champignons will simmer and release juice, but this liquid will not be enough for stewing. Therefore, add 100-150 ml to the beef with mushrooms. water. Add sour cream after the water.

Stir in the champignons and simmer for about 15 minutes over low heat. While stewing, stir the meat periodically, which will allow it not only to simmer evenly, but also not to burn. Beef stewed with mushrooms
in sour cream sauce
, served hot as a side dish. I will be glad if this recipe for beef stew with mushrooms is useful to you. Enjoy your meal.

Stewed potatoes with meat and mushrooms - recipe

Peel and dice the onion.

Peel the potatoes. Cut it into small slices, slightly larger than for soup. Fill the potatoes with cold water so that they do not turn black while waiting their turn.

Wash and peel the carrots. After this, it can either be grated or cut into circles, or halves of circles or quarters.

Cut the pork tenderloin into small cubes. It is advisable to rinse and dry the meat before slicing.

Fry onions and carrots in vegetable oil for about 5 minutes.

Place the potatoes in a saucepan. Fill it with hot water. Place the pan with potatoes on the stove. Add fried onions and carrots.

In a clean frying pan, fry the pieces of meat with a little vegetable oil.

Place the meat in a pan with potatoes.

Stewed potatoes with meat and mushrooms turned out delicious, add salt, spices and bay leaf. Choose the amount of salt and type of spices according to your taste. However, I definitely recommend adding a bay leaf.

Add tomato sauce or ketchup to . Now you can do the mushrooms.

Add the mushrooms to the remaining ingredients of the stewed potatoes and stir immediately.

Cover the pan with the contents with a lid. Simmer potatoes with meat and mushrooms for 20 minutes. In the process of stewing potatoes, do not forget about the main rule: the more the potatoes are cooked, the thicker the broth (gravy) will become. Therefore, if you like potatoes with minimal gravy, I recommend simmering them for as long as possible.

If you like your gravy thick, you can quickly and easily thicken it with flour. Before adding, it is advisable to fry the flour for about 2-4 minutes in a dry and clean frying pan until pale brown. After this, the flour is poured into a dry salad bowl (deep plate) and filled with a small amount of water. At 3 tbsp. spoons of flour use about half a glass of water. The resulting flour gravy is added to the stewed potatoes five minutes before cooking.

Roast beef with mushrooms

This cooking option can also be festive. And if you cook the roast not in a common roasting pan, but in separate portioned pots, you will also ensure an original presentation of the dish.

So, we will need:

Beef meat – 600 – 800 grams. Approximately 100 grams of meat per serving.
Potatoes - respectively 6 - 8 pieces of medium or large size.
Bulb.
One medium carrot.
Any fresh mushrooms – 300 grams.
A little dried mushrooms for flavor - 15 grams is enough. If there are none, then you don’t have to use them.
Sour cream – 100 ml or a little more.
Meat broth, mushroom broth, infusion or plain water - half a liter.
Butter – about 50 grams.
Vegetable oil - how much will be used for frying.
Bay leaves - no more than two pieces.
Spices – salt, pepper.

Cooking process:

If you are using dried mushrooms, start with them. Initially, they need to be soaked, preferably overnight. Before cooking, drain them and chop them finely. The infusion from these mushrooms can be used instead of broth during the cooking process.
Rinse the beef tenderloin well, dry it and cut into small cubes.
Also wash the onion and cut it smaller.
We clean the carrots, wash them and grate them.
Peel the potatoes and cut them into wedges, cubes, or whatever you like.
Fresh or frozen mushrooms should be washed and boiled for no more than 20 minutes in lightly salted water. The mushroom broth can also be left for later. Cool the mushrooms slightly and cut them.
We start roasting with meat. We do this using vegetable oil. Fry it until golden brown. If you get a lot of meat, then it is better to do it in several portions so that it is not so much stewed as browned.
Place the cooked roasted meat in a roasting pan or place it directly into pots.
Fry the potatoes in the same oil. If necessary, add a little more oil. Transfer the finished potatoes to the roasting pan with the meat.
Next, fry the onion for about five minutes, and then add carrots to it. For a special taste, it is better to add a little butter. You can salt and pepper them. Fry the carrots and onions for no longer than seven minutes.
We try to transfer the carrots and onions into a common pan so that there is still some oil left in the pan.
We also fry the mushrooms. Transfer them to a roasting pan and add dried mushrooms there.
Now put sour cream and bay leaf in the roasting pan, spices to taste. Pour in the broth or the remaining decoctions, or in extreme cases, just water. You can also add a small piece of butter. Mix all this well.
Cover the roasting pan or pots very tightly. You can even cover it with foil. Place in a preheated oven (about 200 degrees) and leave for 1.5 or even 2 hours. The main thing is to make sure that all the liquid does not boil away ahead of time.

After you remove the meat from the oven, you need to let it sit for at least 15 minutes. Now you can serve it as an independent ready-made dish.

Stewed potatoes with meat and mushrooms. Photo

You can prepare a tasty and nutritious dish at home using the simplest ingredients. For example, stewed potatoes with meat and mushrooms will be an excellent basis for both lunch and dinner.

Beef with potatoes and mushrooms

We have already studied quite a large number of recipes, and in particular recipes for preparing meat products. But there will never be many of them, especially since we all want to periodically diversify our diet with some innovations. Therefore, in today’s culinary exploration you will learn how to cook beef, and not just like that, but with potatoes and mushrooms […]

Stewed potatoes with meat, mushrooms and cabbage

Ingredients:

1 duck
100 g salted lard
800 g sauerkraut
5 – 6 dried mushrooms (preferably white mushrooms)
5 potatoes (small size)
1 glass of sour cream,
1 tbsp. spoon of flour
salt to taste.

For the marinade:

500 ml table vinegar
1 parsley root
1 carrot
1 onion
7 – 10 bay leaves
1 teaspoon cloves
1 tbsp. spoon of red pepper.

Preparing the marinade.

Stewed potatoes with mushrooms and meat in the oven

Ingredients:

1 kg goose or duck
3 tbsp. spoons of margarine or lard
200 g mushrooms – champignons
1 1/2 tbsp. spoons of flour
4 – 5 potatoes
1 onion
2 – 3 carrots
2 apples
2 1/2 cups broth
250 g stewed cabbage
ground black pepper and salt to taste.

Stewed potatoes with mushrooms and meat in the oven are prepared either in pots or in a large roasting pan. Peel and wash the vegetables. Cut the potatoes and carrots into large pieces, and chop the onion. Peel and core the apples and cut into large slices.
Chop the thoroughly processed bird carcass into pieces (two per serving), place in a frying pan with heated fat, add carrots and onions, lightly sprinkle with flour and fry until golden brown.
Then transfer the meat and vegetables into portioned ceramic pots, add raw potatoes, mushrooms and apples, sprinkle with salt and pepper, pour in hot strained broth, put in the oven and simmer for 1 hour (goose - up to 1.5 hours). 7 - 10 minutes before readiness, add stewed cabbage.

Beef stew with mushrooms. Photo

Beef is a type of meat that, due to its nutritional qualities, is highly valued by nutritionists around the world. It goes well with various products and can be used to prepare soups, salads and main courses. One of these universal dishes is beef with mushrooms, which can be served baked, stewed, fried, or even as a salad.

Tender and juicy beef with a mushroom aroma and delicate creamy notes is obtained from:

½ kg of meat;
100 g mushrooms;
a piece of butter of similar weight;
bulbs;
heads of garlic;
30 g flour;
100 ml cream;
twice the volume of water;
salt, pepper and nutmeg.

Preparation stages:

The tenderloin is cut into pieces, which are fried and lightly salted.
The onion and garlic are chopped and then fried until transparent.
Flour, salt and spices are poured into the vegetable mass.
The contents are filled with cream after adding mushroom slices to the container.
If necessary, add 200 ml of warm water.
After 10 minutes of simmering, put the meat pieces into the frying pan.
And after 15 minutes of simmering, the dish is ready.

Stewed potatoes with wild mushrooms and meat

Ingredients:

1 duck carcass
7 – 9 potatoes
¼ part fresh cabbage
200 g wild mushrooms
1 onion
1 carrot
1 parsley root
1/2 cup tomato puree
1 tbsp. spoon of flour
2 – 3 bay leaves
5 – 7 black peppercorns
salt to taste.

Sear the duck, gut it, rinse thoroughly, cut into small pieces with bones and salt.

Place the meat in fireproof clay pots, pour in a little hot water, close the lids, place in a heated oven and simmer over low heat for 30 minutes.

Cooking process:

We choose the best part of beef (veal) - tenderloin. Rinse the meat thoroughly and dry with a paper towel. Cut the tenderloin into oblong strips, like goulash, or into cubes.

Place pieces of meat in a hot frying pan with vegetable oil. Lightly fry the beef, remembering to stir.

Let's move on to vegetables. Chop the onion as desired. Grind the bell pepper into strips and grate the carrots. Cut the mushrooms into slices. You are also allowed to take frozen champignons if you have them in your refrigerator.

The onions are first added to the frying pan with the beef. If the liquid from the tenderloin and onion has evaporated quickly, you can add a drop of water or table wine. The alcohol will evaporate, leaving only a pleasant aroma.

After 10-15 minutes, add carrots and peppers, simmer everything over low heat and don’t forget to stir.

Loading the mushrooms. Salt, add different spices to your taste.

Take a glass of water and dilute tomato paste, or if you prefer ketchup, then take it and a little flour to thicken the gravy. Pour the sauce over the beef, stir and cover with a lid.

Simmer the beef with vegetables until fully cooked. When the stew becomes soft, add chopped herbs. After a couple of minutes, turn off the heat.

Beef stew with vegetables and mushrooms is ready! The hot appetizer can be served as a stand-alone dish or offered with a side dish.

Choose the best proven recipes for beef with mushrooms on the site. Try options with different mushrooms, herbs, different vegetables, hard cheeses, wines. Experiment, create, create culinary masterpieces. It's so easy and interesting.

To cook beef in the oven, it is optimal to choose bull meat that is about three years old. The thick edge of the dorsal muscle closer to the neck, interspersed with internal fat, is ideal. This pulp is the most juicy, tasty and cooks quite quickly. The beef is red, the fat is soft, creamy white.

The five most commonly used ingredients in beef and mushroom recipes are:

Interesting recipe: 1. Carefully wash the beef pulp, dry it, cut into portions 2. Grind one onion in a blender. Cut the second into rings. 3. Add the onion mixture from the blender to the meat and squeeze out half the garlic. Mix. 4. Season with salt, pepper, paprika. Add Provençal herbs and remaining onion rings. 5. Pour in wine. Marinate for 6-7 hours, or better yet overnight. 6. Place the marinated beef in a greased baking dish. Strain the marinade and pour it over the meat. Seal with food foil. Bake for 40 minutes. at 180 degrees. 7. Cut the mushrooms into large halves. Add some salt. 8. Remove the meat from the oven and remove the foil. 9. Place the remaining whole garlic cloves and mushrooms on the beef, sprinkle with rosemary. 10. Brown in an open pan for another 15-20 minutes. until ready.

Five of the most nutritious beef and mushroom recipes:

Useful tips: . The smell of beef is fresh and pleasant. When pressing on the meat, an indentation is formed, which will quickly smooth out if it is fresh. . Young bull meat is better suited for baking. Unlike veal, the meat of three-year-old animals has already accumulated useful substances that are so necessary for humans.

Soft juicy beef stewed with mushrooms and vegetables

and - it is always appetizing and very tasty. To prepare this dish, you can use any vegetables that you have on hand, each time getting new variations of the dish. Today I had colorful bell peppers and mushrooms.

Perkelt: stewed potatoes with meat and dry mushrooms

In order to prepare perkelt, you will need to take:

600 g pork or 900 g veal or lamb
4 potatoes
300 g dried mushrooms
80 g lard
240 g onions
10 g garlic
60 g tomato puree
100 g tomatoes
160 g sweet pepper or 100 g lecho
spices: salt, ground sweet red pepper to taste.

Stewed potatoes with meat and dry mushrooms is prepared as follows:

Prepared pork, veal or lamb is cut into pieces. Saute the onion, sprinkle with red pepper, add crushed garlic, tomato puree and mix well. Then add a small amount of water and bring to a boil. Place chopped meat, mushrooms, and diced potatoes into the boiling mixture, season with spices and simmer under the lid, stirring from time to time and adding water in small portions. Before the end of stewing the potatoes and meat, add chopped sweet peppers, fresh tomatoes or lecho and bring to readiness.

Transcarpathian Kruchenyky: stewed potatoes with dried mushrooms and meat

Ingredients:

550 g pork (pulp)
20 g dried mushrooms
5 potato tubers
2 eggs
60 g onions
20 g lard
parsley

For the gravy:

40 g dried mushrooms
40 g flour
20 g lard
160 g sour cream
spices to taste.

Stewed potatoes with dried mushrooms and meat in this version are called Transcarpathian krucheniki.

Dry mushrooms are washed with warm water and soaked in cold water for 4–5 hours. Boil until tender, place on a sieve and pass through a meat grinder or finely chop, dividing into two equal parts. Finely chopped onion is sautéed with 1/2 portion of lard. Add sautéed onions, chopped hard-boiled eggs to one part of the mushrooms, add salt and mix everything well. Pieces of pork are beaten, salted and peppered. Minced mushrooms are placed in the middle of the meat, rolled into a roll, tied with thread and stewed. At the end of the stewing, the krucheniki are poured with mushroom broth and simmered over low heat until half cooked. Place diced potatoes around the edges of the container where the meat is stewed. Cover the stewed potatoes with krucheniki with a lid and let it brew for a while. The threads are removed from the finished twists. For the gravy, fry the onion in lard, mix with the second part of the mushrooms, add sauteed flour, tomato puree, dilute with mushroom broth, and bring to a boil. After 4–5 minutes. remove from heat and add sour cream, season with spices, and bring to a boil again. Before serving, the krucheniki are divided into portions, poured with sauce and sprinkled thickly with finely chopped parsley, and the side dish is served separately.

Option 2: Quick recipe for beef with champignons in pots

This meat with mushrooms does not cook very quickly, but it practically does not require active participation. You just need to collect everything in pots, and then it’s up to the oven. You can put the dish in the oven and go about your business. A dish with vegetables, you will also need a little mayonnaise.

Ingredients

0.5 kg beef;
one carrot;
350 grams of champignons;
two onions;
70 grams of mayonnaise;
salt pepper.

How to quickly cook champignons with beef

Wash the beef, cut into cubes or cubes, and place in a bowl. Wash the champignons and cut each small mushroom into four parts. If the caps are large, then divide them into six or eight parts. Transfer the mushrooms to the meat.

Peel the onions and carrots, chop everything into strips, but do not suck finely. We send vegetables to beef and champignons. Pepper, salt, season it all with mayonnaise. Toss like a salad.

Place the meat and mushrooms in the pots and be sure to close them. No liquid needs to be administered. Just cover and place in a cold oven. Cook for 2 hours at 180 degrees, this time includes heating.

If desired, 25 minutes before the end of cooking, remove the lids from the pots and throw a tablespoon of grated cheese on top or one piece at a time, let it melt and fry.

Stewed potatoes with meat, mushrooms and sour cream

Ingredients:

For 1/2 kg of lamb approximately 800 g of potatoes
300 g mushrooms
1 carrot each
parsley
1 turnip
1 onion
tablespoon vegetable oil
sour cream 500 ml
1 bay leaf.

Peel the potatoes, wash them, cut them into medium-sized cubes.

If necessary, clean champignons or any wild mushrooms, then wash them well and cut them into slices or cubes.

We wash the meat under running cold water and also cut it into cubes so that the size is approximately the same as the previous ingredients.

We clean the onions and carrots, wash them well and chop them. There is no need to grind it too much. If you are too lazy to cut carrots, you can grate them on a coarse grater, but making them into cubes is still better.

Heat a little vegetable oil in a frying pan, add the meat there and fry over medium heat.

Remove the meat from the frying pan (or take another) and sauté the onions and carrots. You can add a little flour, then the dish will turn out thicker.

Empty the pan again and fry the mushrooms separately until golden brown.

Now put the potatoes with mushrooms, meat and vegetables in a saucepan and fill with water so that it almost completely covers the dish.

Teaser network

Simmer for 40 minutes over low heat. While the potatoes are cooking, finely chop the parsley and dill.

Five minutes before readiness, put the chopped greens into the pan. When the stewed potatoes with mushrooms and meat is ready, remove the pan from the stove and divide the dish into bowls or serve in pots to better retain the heat and aroma.

If you have a cauldron, it is better to cook potatoes in it, since its thick walls heat the dish evenly and come out well-cooked.
Stewed potatoes are especially tasty with pork because of its fat, but if you avoid excess fat, you can also use beef, then it is better to simmer the meat a little (on lower heat) in a frying pan so that it has time to become soft (or soak it in warm water beforehand). milk).
You can add tomato juice or paste to the dish at the end of cooking. This will add slight sourness and a pleasant color. And fresh tomatoes will make the taste of potatoes with mushrooms and meat simply unique.
Alternatively, try adding sour cream when frying mushrooms. At the end you will get potatoes with meat and mushrooms in a delicate sour cream sauce.
The dish cooked in pots will be even more delicious. For it, you can also pre-fry all the ingredients or put them in a pot directly raw if you don’t have time to bother with frying. First the meat is laid out, then a layer of onions and carrots, potatoes and mushrooms on the very top. Salt, pepper, add water (about half the pot), pour over sour cream and put in the oven for 40 minutes at 180° (if the products are not fried, then the cooking time should be increased by 10 minutes). When serving, decorate with herbs.
In the oven you can cook potatoes with mushrooms and meat on a baking sheet, then it will not be stewed, but baked, but no less tasty. Place all the ingredients in layers on a greased baking sheet, pour mayonnaise on top and sprinkle with grated cheese. We cook under foil for the first half hour, then open it and keep it in the oven for another 15 minutes (all this at 180°). The dish turns out aromatic, beautiful and is quite suitable for any holiday.

Soft juicy beef stewed with mushrooms and vegetables

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.

We invite you to familiarize yourself with Evening Primrose for Infertility

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.