For some reason, in the Slavic tradition, it is customary to serve festive feast meat either in the form of a steak or chop, or boiled. Appetizing beef with mushrooms in sour cream, the recipe of which we will master today, will debunk the established stereotypes and will become your favorite dish.

Delicate juicy tenderloin, complemented by fragrant mushrooms and shaded with tender creamy taste, the participants of the meal will surely like it.

Before proceeding directly to entertaining kitchen experiments and discoveries, we offer several tips for choosing meat for a dish - it is this product that determines the final taste of the whole dish.

How to choose quality beef for cooking

• If you buy meat not in the market, but in a store, stop your choice not on a frozen, but on a chilled product. As you know, when frozen, the liquid forms crystals, which expand and break the structure of the vending piece. No, this does not mean that the treat will not work out at all, just its taste will not be so deep and rich.
• The lighter the shade of meat and fat in the layers, the younger the cow was. Accordingly, darker colors indicate the opposite: before you are products obtained from an old animal, which means that such meat can be harsh.
• If possible, lightly press on the piece with your finger wrapped in a bag, or with a stick - on a fresh quality product the dent will disappear without a trace.

Beef with mushrooms "Imperial"

Ingredients

• Beef tenderloin - 0.5 kg + -
• - 1 fruit + -
• - 1 PC. + -
• - 250 g + -
• - 150 g + -
• - 3-4 tbsp. l. + -
• - taste + -

Preparation

If you have already brought all the products from the store and laid them out on your desktop, you can start creating original dish, which will give everyone the opportunity to discover a new facet of your culinary talent!

It is useless to talk about this beef with champignons in sour cream - no even the brightest epithets can convey the delicious taste and aroma of food! Therefore, we suggest that you simply master the recipe and invite guests to a tasting.

• Grind the beef across the fibers in blocks a couple of centimeters in size and send it to the pan, where we lightly fry until a delicate golden crust is formed.
• We put the beef on a plate, and do not pour out the resulting fat yet - it will be useful to us in the subsequent stages of cooking.
• Cut the onion into thin half rings, and cut the carrots into strips.
• Cut the champignons into slices and place all the vegetables with mushrooms in the pan in which the meat was previously cooked.
• Salt and add pepper, thoroughly mixing the whole mass. If there is not enough oil and fat, add a little more and cook for five to seven minutes over medium heat.
• Now we send the meat to vegetables and mushrooms, fill the entire composition with a glass of water, reduce the heat a little and simmer the mixture until the beef reaches the desired softness.
• At the final stage, we just have to add sour cream to the pan, cover the dishes with a lid and continue the cooking process for another five minutes.

Ready! We are sure that your family will be delighted and surprised by such an unusual reading of such a dish as beef with mushrooms in sour cream!

Beef with mushrooms and potatoes in the Knyazheskaya multicooker

Ingredients

• Beef - 600 g
• Carrots - 1 fruit
• Potatoes - 2 tubers
• Bulb onions - 1 pc.
• Champignons - 250 g
• Sour cream - 3 tbsp. l.
• Vegetable oil - 2 tbsp. l.
• Salt to taste
• Spices - by preference

Preparation

Although the preparation of this dish requires a significant amount of time, your worries will be minimal: a reliable and modern kitchen assistant, a multicooker, will do everything for you!

• Cut the beef into plates about a centimeter thick and beat off a little.
• Chop the carrots and onions as you like, cut the potatoes into slices or small cubes.
• Cut the champignons into slices and lightly fry with the addition of a drop of oil (until half cooked).
• Now, at the bottom of the multicooker bowl, pour the remaining oil and place the beaten pieces of meat and onions there, salt and add spices.
• Set the “Baking” mode on the display and cook for twenty minutes.
• After 20 minutes, put mushrooms, potatoes and carrots in the bowl, select the "Stew" mode for one hour.
• After the end of the program, pour in the sour cream and continue to simmer our beef with mushrooms in sour cream for another sixty minutes.

Note that this multicooker recipe is actually a dietary one! If you can still afford to eat everything that you love, then you can complicate this recipe a little and fry them until golden brown before placing the ingredients in a slow cooker.

We are sure that the recipes of beef with mushrooms in sour cream will certainly be appreciated by your family members and will fall in love with them no less than the usual, but boring meat dishes!

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 off these pieces with a hammer and cut into thin strips. This is to keep the beef soft.

In a very well-heated frying pan with vegetable oil, put 1 tbsp. spoon butter and then lay out some of the meat. Fry the meat until golden brown, salt. So fry all the meat in parts and transfer to a bowl where you will simmer.

Wash the mushrooms and boil for 2 minutes. Throw in a colander to glass the water. Chop finely and fry in vegetable oil until golden brown. Salt and transfer to the meat. You can not fry but immediately add to the meat.

Put the meat with mushrooms on the fire by pouring a glass of warm salted water or broth. Let it simmer over low heat and we will make sour cream sauce. Any meat does not like big fire, it is necessary to stew it over low heat, then it will be soft and juicy. In this form, you need to extinguish 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 onion. Cook for 10 minutes, stirring occasionally.

Add a spoonful of flour and mix thoroughly. Then add sour cream, salt, pepper, if the sour cream is very sour, add a little sugar. Let it 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 tender (15 minutes).

The combination of pork with mushrooms and sour cream cannot be called easy on the stomach, but how delicious it is! The dish resembles the one known to all of us, but without cheese.

Mushrooms with meat can be cooked in the oven or in a skillet. Any mushrooms that are available are suitable: champignons or forest, fresh or dried (pre-soak in water to swell). My recipe for today is pork with mushrooms in a pan.

Total cooking time: 50 minutes
Cooking time: 45 minutes
Yield: 4 servings

Ingredients

• pork - 450 g
• champignons - 200 g
• large onions - 1 pc. (90 g)
• garlic - 1 tooth.
• 20% sour cream - 3 tbsp. l.
• wheat flour - 1 tbsp. l.
• salt, black pepper - to taste
• vegetable oil - 2-3 tbsp. l.
• Bay leaf- 1 PC.
• dried dill - 1 tsp

Preparation

Cut the meat into cubes (or into cubes, like for goulash, but medium-sized, so that it cooks faster). For this recipe, it's best to take pork with fat, not too lean. If there are any films, then they need to be removed. There is no need to cut off the fatty layers, they will give the meat juiciness.



Heat the skillet and quickly fry the pork until golden brown on high fire... If necessary, add a little vegetable oil(if the meat with layers of fat, then cook in a dry frying pan). Cook in a large skillet so that the pieces lie on the bottom in one layer - so a crust forms on the surface quickly, the meat will not lose own juices, which means it will not dry out. If the pan is small, fry in portions. Transfer the browned pork to a plate and cover with a lid to keep it dry while you cook the mushrooms.



Onion peel and chop into cubes. Heat a couple of tablespoons of vegetable oil in a deep frying pan. Pour the onion into it and fry it until soft and transparent.



Rinse the champignons, cut into thin slices. Add mushrooms to the sautéed onions, increase the heat and continue frying, uncovered, until golden brown. Stir regularly to avoid burning anything. The moisture should leave the pan, and the mushrooms and onions should brown. Finally, add salt and pepper to taste.



Return the previously fried meat to the pan. Add chopped garlic clove and bay leaf. Pour in about 200-300 ml hot water or broth to coat the meat. Cover, reduce heat and simmer pork until tender - this will take about 20 minutes (may take longer if the meat was tough).



While the pork is stewing, prepare the sour cream sauce. In a dry skillet, fry 1 spoonful of flour, stirring constantly. After about 30-40 seconds, it will turn into a pleasant pinkish hue and take on a light nutty flavor. The flour should not darken too much and turn brown! The flour will make our sauce thicker and will not curl up. And roasting is needed so that there is no flour aftertaste.



Remove the pan with flour from the heat. Pour in 100 ml of cold water, stir thoroughly so that there are no lumps. Then put the sour cream there, stir again (before adding the sour cream, make sure that it is fresh - then it will not curl up and spoil the taste of the dish).



Pour the resulting sour cream sauce into a pan with meat and mushrooms. Throwing away the bay leaf. Add some dried dill.



We continue to cook on low heat for about 15 minutes, until thickened, stirring from time to time (it is better to remove the lid, let the excess liquid evaporate). In the process, adjust the amount of salt and pepper to taste.

Serve pork with mushrooms, stewed in sour cream sauce, best with mashed potatoes or porridge. You can complement the dish with pickles and other pickles. Bon Appetit!

Stewed beef with mushrooms in sour cream sauce, the recipe for which is posted below is a dish that is similar in cooking technology to. There may be several options for cooking beef with mushrooms, just like chicken or pork. Cooking methods include cooking beef in the oven, on the stove, or in a multicooker. In turn, adding to beef and mushrooms different products you can get new recipes and taste of the dish.

Beef stew with mushrooms, recipe preparation which is presented below is perfect for different side dishes as a hot meat dish... Many housewives are confident that beef is dry and tough meat. Of course, there is some truth in this statement, because meat is indeed more rigid in structure than chicken, rabbit or pork.

To make it softer, it is either marinated in the marinade for a long time, or boiled, fried or baked for a longer time. Make any beef stew soft and juicy, you can use sour cream sauce. Sour cream has an excellent feature of softening meat dragging. Beef stew with mushrooms in sour cream sauce will turn out juicy and with a delicious mushroom aroma.

Ingredients:

• Beef - 300 gr.,
• Champignons - 300 gr.,
• Onions - 2 pcs.,
• Sour cream - 4 tbsp. spoons,
• Sunflower oil,
• Salt to taste
• Black pepper - a pinch
• Bay leaves - 1-2 pcs.

Beef stew with mushrooms - recipe

Any meat, before starting to cook a dish from it, must first be washed under a running cold water and then dry from excess moisture with napkins or paper towels. Cut the beef across with a drag into 2 by 5 cm pieces.

Peel the onion and cut it into half rings. Wash the mushrooms. Grind the mushroom caps into slices and the legs into slices. Place the meat in a skillet with butter. While stirring, fry the meat for 10 minutes. Then add the onions and mushrooms to it. Next, salt and pepper the beef with mushrooms. Lay in bay leaves for scent. Mix all ingredients.

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

Mix with mushrooms and mushrooms and simmer for about 15 minutes over low heat. Stir the meat periodically during stewing, which will allow it not only to stew evenly, but also not to burn. Stewed beef with mushrooms in sour cream sauce served hot with garnish. I would be glad if this recipe for beef stew with mushrooms comes in handy. Enjoy your meal.

Stewed beef with mushrooms. Photo

Meat with champignons and sour cream is the softest meat stewed in sour cream with a bright mushroom aroma. Meat with champignons in sour cream will perfectly complement any free-flowing side dish thanks to the most delicate sour cream-mushroom sauce.

Composition:

• Meat (beef, veal or pork) - 600 g
• Bulb onions - 1 pc.
• Champignons (frozen) - 300 g
• Sour cream - 400 g
• Flour - 1 tbsp. spoon
• Salt - 1 tsp
• Ground pepper - to taste
• Dried herbs (dill, parsley) - to taste

Preparation:

1. Wash the meat and cut into strips.
2. Heat some vegetable oil in a deep skillet and add the meat. Fry the meat on high fire with constant stirring until all the pieces are whitened, so that the juice is sealed inside.
3. After the meat turns white, reduce the heat to a minimum, pour 1/2 cup of boiled water into the pan, cover the pan and leave the meat to simmer for 40 minutes. If the water evaporates quickly, add more water.
4. While the meat is stewing, prepare sour cream and mushroom sauce... Peel and chop the onion small cubes... Heat a small amount of vegetable oil in a saucepan and add the onion. Saute the onions over low heat with occasional stirring for 10 minutes. The onion should take on a golden color.
5. After the onions are fried, put the frozen mushrooms in a saucepan and mix them with the onions. Champignons do not need to be defrosted beforehand.
6. Simmer the mushrooms and onions over low heat under a closed lid for 20 minutes. At this time, mix the flour and sour cream. So that there are no lumps, it is best to first mix the flour with 4-5 tbsp. spoons of boiling water, and then add sour cream.
7. Put sour cream with flour for mushrooms and onions and pour in 1 cup of boiled water. So that the sour cream does not curl, just before adding to the mushrooms, add 2-3 tbsp. tablespoons of boiling water and stir.
8. Bring sour cream and mushroom sauce to a boil and turn off. After 40 minutes. stewing meat, pour sour cream sauce into it, stir and leave on fire for another 20 minutes. under a closed lid.
9. In 20 minutes. salt, pepper, add dried herbs and turn off.
10. The meat with mushrooms and sour cream is ready, serve it hot with any side dish of your choice.