Stewed meat with champignons recipe. Braised pork with mushrooms

13.02.2023

mushrooms

Cooking in a multicooker. Mushroom stew.

To prepare a dish of stewed mushrooms, we need

beef - 700g
mushrooms - 200g
Bulgarian pepper - 1
tomato - 2 medium
onion - 1 medium
carrots - 1 medium
salt pepper

Cooking stew with mushrooms

Cut beef meat into small pieces.

Mushrooms (I use frozen ones in winter) boletus, mushrooms, porcini, mushrooms (which are at your disposal), cut, if they are large, into pieces approximately corresponding to meat.

We put mushrooms in a saucepan from a multicooker, salt and pepper, if desired, add spices and put in a multicooker on the “stewing” mode for 1 hour.

While the meat is stewing, cut the peppers and carrots into strips, onions into squares, and tomatoes into slices.

When the signal for the end of the meat stewing sounds, open the lid, see if the water is all boiled away, add a little less than half a measuring cup of vegetable oil, chopped vegetables, mix everything and set the “baking” mode for 40 minutes.

After 40 minutes, the mushroom stew is ready. It can be served with french fries and fried garlic pods.

Bon appetit!

Advice: Young meat: mutton, veal, poultry, when stewing, should be poured with white wine, and beef, old lamb, pork - with red.

Today we will prepare such a recipe as stewed vegetables. Any meat is suitable for cooking this dish, be it pork, chicken or beef. There are no unusual and rare ingredients in the recipe, so you can say that everything is available at home, or you will have to buy a little in the store. You can stew it both in the oven and on the stove - I cooked according to the second option.

Ingredients:

pork meat - 500 grams;
onion - 2 heads;
carrots - 2 pcs.;
tomato juice - 1.5 cups (I used tomato sauce diluted with water);
pickled cucumber - 2 - 3 pcs.;
garlic - a few cloves;
black peppercorns;
Bay leaf;
butter - 80 grams;
salt.

Cut the meat into small pieces (baking meat in foil), lightly fry and put in a deep saucepan. Grate the carrots, finely chop the onion and garlic. Peel the pickled cucumbers and chop into cubes. Sauté carrots and onions in vegetable oil in a frying pan. Add browned vegetables to the pan with meat, add cucumbers and tomato juice there. If using tomato sauce, dilute 3-4 tablespoons in a glass of water and pour into a saucepan.

Put everything on the stove and simmer over low heat until tender (stewed pork). At the end of cooking, add garlic, pepper, bay leaf, salt, spices as desired.
Garnish the stew with vegetables (baked under pineapples) with herbs, and serve potatoes as a side dish. And you can eat without a side dish - because it turns out juicy and tasty!

Bon Appetit everyone!

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Many housewives do not like to cook beef main dishes, because it takes a lot of time. However, the product contains many proteins, vitamins, minerals that are beneficial to health, and therefore should be present in the human diet. Beef goes well with vegetables, cheese, and especially mushrooms - a source of valuable amino acids. You can cook it in the oven, slow cooker and in a pan, getting new flavor combinations depending on the accompanying ingredients.

beef recipe with mushrooms

Beef dishes with mushrooms are fragrant, satisfying and nutritious. This type of meat has the ability to change its taste by absorbing the juices of other products and dressings. As a result, by adding one new component to the recipe, you will get a completely different dish. Beef pulp cooked with mushrooms will be a great addition to a side dish of cereals, pasta or mashed potatoes.

In sour cream sauce

Time: 1 hour.
Servings: 5 persons.
Calorie content of the dish: 123 kcal / 100 g.
Purpose: lunch, dinner.
Cuisine: international.
Difficulty: beginner-friendly.

Beef with mushrooms, cooked according to this step-by-step recipe, is very soft, tender and tasty. Such qualities are given to it by sour cream sauce. If you want to diversify the dish with spicy spicy notes, marinate the meat for two hours in mustard. Any mushrooms are suitable - fresh or dried, but it is better to use the first option to avoid pre-heat treatment in the form of soaking or boiling.

Ingredients:

beef - 0.6 kg;
champignons - ½ kg;
carrots, onions - 3 pcs.;
sour cream - ¼ kg;
salt pepper.

Cooking method:

Cut the beef into thin slices, lightly fry in a pan.
Add champignons cut into slices, onions chopped in half rings and grated carrots. Saute mushrooms until done.
Pour in sour cream, add spices, mix everything. Stew over low heat for half an hour, covered with a lid.

Beef with mushrooms in the oven

Time: 2 hours.
Servings: 5 persons.
Calorie content of the dish: 117 kcal / 100 g.
Purpose: lunch, dinner.
Cuisine: international.
Difficulty: beginner-friendly.

A dish of beef baked in the oven with mushrooms, vegetables, turns out juicy and fragrant. A beautiful golden brown crust of melted cheese gives an appetizing appearance. You can serve such food, either separately with a glass of red wine, or with a side dish of crumbly rice. You can replace the parmesan declared in the recipe with any other type of hard cheese if you wish.

Ingredients:

beef pulp - ½ kg;
mushrooms - 0.3 kg;
eggplant, onion, pepper (Bulgarian) - 1 pc.;
tomatoes - 3 pcs.;
butter (butter) - 70 g;
parmesan - 50 g;
oil (olive) - 1 tbsp. l.;
salt, pepper, parsley.

Cooking method:

Wash the pulp, cut into small slices, sprinkle with seasonings, lightly fry in a hot frying pan.
Pour a cup of water, simmer the dish for half an hour under the lid.
Add chopped mushrooms, onions, butter. Fry, stirring, for a quarter of an hour.
At the bottom of a refractory form, put the eggplant, cut into half rings, add salt. Top - meat, and then sweet pepper, chopped into small cubes. The last layer will be circles of tomatoes.
Salt the mixture, pepper, bake for half an hour at 180 degrees.
Take out the form, sprinkle the dish with olive oil, sprinkle with grated parmesan and chopped parsley.

beef stroganoff

Time: 1 hour 15 minutes.
Calorie content of the dish: 167 kcal / 100 g.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty: beginner-friendly.

Stroganoff-style beef tenderloin goes well with a side dish of noodles, potatoes and any porridge. In addition to the classic recipe, there are dish options using turkey, rabbit, pork, chicken pulp, hearts and even stomachs. Mushrooms make beef stroganoff more satisfying, and cream or sour cream makes the meat less tough.

Ingredients:

beef tenderloin, champignons - 0.3 kg each;
onion (white, onion) - 150 g;
oil (sunflower) - 100 ml;
cream - 3 tbsp. l.;
flour - 0.1 kg;
broth (beef) - 1 tbsp.;
parsley, spices.

Cooking method:

Heat a little oil in a frying pan, pass the chopped onions on it until golden brown.
Chop mushrooms into large slices, fry together with onions, salt, pepper for 10 minutes.
Cut the meat into pieces, beat each one, and then cut into thin strips. Transfer to a bowl and roll in flour. Fry the meat in hot oil for 5 minutes on one and the second side.
Add onion with champignons, pour in hot broth, add spices. Stir, simmer for about a quarter of an hour.
Pour the cream into the mixture, mix, but do not heat them for too long, but only warm them up slightly.
Turn off the stove, sprinkle the beef stroganoff with chopped parsley.

Stew with mushrooms

Time: 2 hours.
Servings: 3-4 persons.
Calorie content of the dish: 110 kcal / 100 g.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty: beginner-friendly.

Stewed beef with mushrooms according to this recipe is cooked not in a pan, but in the oven. Mushrooms, tomatoes give a lot of juice, which is soaked in meat pieces. Instead of tomatoes, you can use pasta or ketchup, but with fresh vegetables, the dish will be tastier. Mushrooms are easy to replace with oyster mushrooms, and if you don't like suneli hops, use your favorite seasonings.

Ingredients:

beef - ½ kg;
champignons - ¼ kg;
tomatoes, bulbs - 2 pcs.;
adjika (in the form of seasoning) - 1 tsp;
suneli hops - ½ tsp;
salt, oil (lean).

Cooking method:

Saute chopped onion in hot oil until translucent.
Add sliced mushrooms. After stirring, fry them for 10 minutes.
Add diced tomatoes, salt and stir. Simmer the mixture under the lid for another 10 minutes.
Cut the beef into medium-sized cubes, mix with spices and put on the bottom of a refractory form, greased with oil.
Put a layer of vegetables on top, cover the form with foil.
Bake for an hour in the oven at 200 degrees.

With potato

Time: 1 hour 40 minutes.
Calorie content of the dish: 118 kcal / 100 g.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty: beginner-friendly.

Beef baked with potatoes and mushrooms is a completely independent dish. When serving, it can be crushed with grated cheese. In addition to the spices stated in the recipe, if desired, add tarragon or rosemary, only a little, literally on the tip of a knife. These herbs will make the meat so flavorful that the household will ask for more. If possible, use homemade sour cream.

Ingredients:

beef pulp, potatoes - ½ kg each;
champignons - 0.2 kg;
onion bulb - ½ pc.;
sour cream - 3 tbsp. l.;
fresh basil - 1 sprig;
marjoram - ¼ tbsp. l.;
oil (lean) - 10 ml;
parsley, spices.

Cooking method:

Wash the beef pulp, cut into portions of medium size, mix with salt and pepper.
Grind the peeled potatoes into thin circles, mix with sour cream, seasonings.
Chop the onion into small cubes, champignons - into thin slices.
Grease a refractory form with oil, put meat on the bottom, then onions, mushrooms (salt) and potatoes.
Cook for an hour by baking in the oven at 200 degrees. Before serving, crush the dish with chopped parsley, basil.

Time: 2 hours.
Calorie content of the dish: 95 kcal / 100 g.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty: beginner-friendly.

Roast beef with champignons in pots turns out to be insanely delicious thanks to some subtleties. The meat is pre-marinated, adding piquant notes to it, and the main ingredients are fried before baking so that they “play” in the dish in a new way. For extra flavor, you can add a couple of garlic cloves.

Ingredients:

beef - 0.45 kg;
champignons - 0.4 kg;
potato tubers - 8 pcs.;
onion - 150 g;
sour cream - 200 ml;
water - 200-250 ml;
pasta (tomato), seasoning for meat, herbs (Provencal) - 1 tbsp. l.;
soy sauce - 2 tbsp. l.;
oil (lean).

Cooking method:

Marinate the beef flesh cut into small pieces in soy sauce with meat seasoning and pepper.
In hot oil, fry the mushrooms, sliced \u200b\u200bin slices and separately the meat until golden brown.
Put a layer of beef on the bottom of ceramic pots, then - onion, cut into half rings, mushrooms and potatoes, cut into cubes.
Sprinkle with Provencal herbs, pour over the sauce of water, sour cream, tomato paste, salt and pepper.
After covering with lids, place in the switched off oven, and then turn it on, setting it to a temperature of 200 degrees.
Bake for 50 minutes.

Meat with mushrooms and vegetables

Time: 1 hour.
Servings: 4 persons.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty: beginner-friendly.

Beef pulp stewed according to this recipe is not only tasty, but also very beautiful, appetizing thanks to fresh vegetables and herbs. You will need one bell pepper, but you can put two (small ones), preferably in different colors (red and yellow). So the dish will acquire even more bright colors and additional aroma. If instead of champignons you use dried mushrooms, then boil them first.

Ingredients:

beef - 0.6 kg;
champignons - 0.3 kg;
carrots, peppers (Bulgarian) - 1 pc.;
bulb bulb - 150 g;
tomato paste - 1 tbsp. l.;
oil (lean) - 2 tbsp. l.;
spices.

Cooking method:

In hot oil, fry the meat cut into medium-sized cubes until golden brown.
Add the onion, chopped in half rings. Cook, stirring, until softened.
Put the pepper cut into strips, champignons, chopped into slices, and grated carrots. Salt, pepper, pour in the sauce from the water with the tomato paste diluted in it. If you want a thick gravy, add 25g of flour thickener to the water and pasta.
Simmer roast until done.

With cheese and porcini mushrooms

Time: 2 hours.
Number of servings: 8 persons.
Calorie content of the dish: 115 kcal / 100 g.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty: medium.

Such beef is not only amazingly tasty, but also has an original appearance, as it is prepared in the form of rolls. Inside them is a filling of porcini mushrooms, cheese and onions. You will have to tinker with the preparation of the dish, but the result is worth it. Cheese will need a hard variety and it is better if it is the simplest without a piquant taste and smell. You can add your favorite seasonings if you like.

Ingredients:

beef, porcini mushrooms - 1 kg each;
bulb bulb - 230 g;
cheese - 0.3 g;
garlic cloves - 2 pcs.;
oil (olive) - 2 tbsp. l.;
soy sauce - 3 tbsp. l.;
black pepper.

Cooking method:

Cut the beef pulp into medium-sized plates, beat off. Marinate for 30 minutes in soy sauce mixed with oil, pepper, minced garlic.
Finely chopped mushrooms and onions, fry until tender, cool. Mix with grated cheese.
Put the filling in the center of each piece of meat, wrap it with a roll, fry on both sides.
Fasten the blanks with a toothpick, transfer to a baking sheet, bake for 50 minutes in an oven heated to 200 degrees.

Goulash in a slow cooker

Time: 2 hours.
Number of servings: 4-5 persons.
Calorie content of the dish: 104 kcal / 100 g.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty: beginner-friendly.

Such household appliances as a multicooker simplifies the process of creating many dishes several times. Beef and mushroom goulash is prepared in two stages: first, all the ingredients are fried, and then stewed until tender. From spices, you can add lavrushka, dried thyme, garlic and other favorite seasonings. Mushrooms are suitable for any, even frozen.

Ingredients:

tenderloin (beef) - ½ kg;
mushrooms - 0.4 kg;
onion bulbs - 3 pcs.;
water - 300 ml;
oil (lean) - 3 tbsp. l.;
spices.

Cooking method:

Thawed mushrooms (or fresh), cut beef, onion into small pieces.
Transfer everything to a slow cooker, add spices, seasonings, oil and mix. Cook on the "Frying" program for about a quarter of an hour.
Pour in water, add salt, set the "Extinguishing" program for an hour.

French beef stew with mushrooms

Time: 1.5 hours.
Servings: 5-6 persons.
Calorie content of the dish: 149 kcal / 100 g.
Purpose: lunch, dinner.
Cuisine: French.
Difficulty: medium.

This dish is very satisfying, tasty, appetizing looks and smells delicious. Serve with baked potatoes or mashed potatoes. Choose juicy tomatoes for French chop so that the meat is saturated with vegetable juice and becomes soft and tender. Hard cheese should be ordinary, for example, Russian, so as not to interrupt the main flavor with a spicy cheese smell.

Ingredients:

beef pulp - ½ kg;
champignons - 0.3 kg;
cheese (hard varieties) - 100 g;
tomatoes, onions - 3 pcs.;
mayonnaise (sour cream) - 120 g;
egg - 2 pcs.;
spices, fresh herbs.

Cooking method:

Cut the beef into medallions, beat off.
Cut mushrooms into slices, fry until golden brown. Chop the onion into rings.
Beat eggs, mix with half of mayonnaise, grated cheese. Combine the remaining mayonnaise with chopped herbs, spices, seasonings.
On a baking sheet, greased with oil, lay out the onion "pillow".
Put the chops on top, brush with mayonnaise and spices, cover with tomato slices.
Then lay out a layer of champignons and cheese-egg mass. Bake the dish for 35 minutes at 190 degrees. Sprinkle with chopped herbs.

Cooking dishes with beef, mushrooms requires care and knowledge of some secrets. For households and guests to appreciate your level of skill, study the tips of chefs:

The most important thing is to choose the right meat. Fresh beef flesh has a uniform red color without spots and foreign smell. When pressed, it should quickly return to its shape.
For extra flavor when frying meat, pour in a little alcohol, such as red or white wine.
Mushrooms choose only those that you know and know how to cook.
Use sour cream or cream when preparing dishes with sauce. They have the ability to soften meat fibers.
If you are afraid that the gravy will be too thin, add a little flour.
Add spices to the main ingredients to help reveal their taste and aroma: tarragon, thyme, rosemary, basil, cumin.

Discuss

Beef with mushrooms - recipes

Flipping through culinary literature and looking for something interesting, I came across a book published in 1957, On Tasty and Healthy Food. In it, I found this recipe on how to cook stewed mushrooms.

This beef stew impressed me with its ease of preparation and certainly rich taste. Having cooked it with vegetables, I realized that my expectations were justified.
Beef stew with tomatoes, mushrooms and eggplant. Recipe.

Meat - 500 gr.;

Champignon mushrooms - 500 gr.;

Tomatoes - 3 pcs.;

Blue eggplant - 2 pcs. medium;

Onion - 1 pc.;

Butter - 50 gr.;

Tomato paste - 1 tablespoon;

Vegetable oil - 50 gr.;

Parsley greens - a bunch;

Bay leaf, spices.

How to cook beef stew with eggplant, mushrooms and tomatoes.

Rinse the meat (beef tenderloin or boneless shoulder blade) under running water, dry with a towel and fry in a pan in a whole piece on all sides in butter.

When a golden crust appeared on the meat, add tomato paste diluted in half a glass of water and bay leaf to the pan. Cover the pan with a lid and simmer for 30 minutes. Then the meat should be salted and sprinkled with seasonings (ground pepper, coriander), if necessary, add a little water and continue to simmer until fully cooked.

Onions must be cut into rings and fried with a pinch of sugar in vegetable oil until golden brown.

Mushrooms only need to be washed and cleaned, if there are large specimens, then cut into 2 or 3 parts.

When the meat is ready, carefully, without removing it from the pan, cut into portions. Add fried onions and raw mushrooms to the pan. Cover and simmer for 10 minutes.

Cut the eggplant into slices, salt, set aside for half an hour, so that the bitterness is glass. Fry them together with tomatoes in vegetable oil.

Put the finished meat on a dish, pour the resulting mushroom sauce on top and sprinkle with herbs. Around the meat, as a side dish, lay the tomatoes.

There are different ways of cooking meat: baking in the oven and on the fire, stewing, boiling, and so on. The taste and aroma of the finished meat is given not only by vegetables, various spices and seasonings, but also by fruits.

And stewed meat with prunes, dried apricots, apples and raisins is generally a special, refined and spicy dish.
Meat stewed in sauce with fruit. Recipe.

Pork - 500 gr.;

Mustard - 0.5 tsp;

Apples - 2 pcs.;

Raisins - 1 cup;

Dried apricots - 100 gr.;

Prunes - 50 gr.;

Mayonnaise - 300 gr.

Cooking stew with fruit.

For cooking stews, it is better to use the loin of the shoulder blade or the top, inner, side and outer parts of the flesh of the hind leg. Meat cut into small cubes. Before stewing, salt and pepper it, if desired, add other spices (coriander, marjoram).

Wash the apples, peel, remove the core from the apple and cut into thin slices. Steam raisins, dried apricots, prunes for half an hour. Drain the water, finely chop the prunes and dried apricots.

Spread in layers on a frying pan, but first grease it with butter.

1st layer - apples, 2nd layer - meat, 3rd layer - raisins and dried apricots, 4th layer - meat, 5th layer - prunes. Pour everything with mayonnaise-mustard sauce. Simmer the meat on the burner until tender.

Preparation of the sauce: add a little water to the mayonnaise so that the mayonnaise is not thick, stir well and add mustard there, mix again.

Mushroom stew recipes will appeal, first of all, to those who do not like a baked crust, but prefer food with a softer texture. In addition, dishes prepared by stewing are more suitable for dietary nutrition, as they languish in their own juice without the use of excess oil. Well, the third advantage of meat stewed with mushrooms is its unique taste and aroma.

Marseille chicken

Compound: chicken - 1 kg, butter - 200 g, Marsala wine - 150 g, meat juice - 250 g, veal glands - 250 g, white wine - 100 g, ham - 100 g, mushrooms - 150 g, truffles - 30 g, potatoes - 500 g, bread croutons - 150 g, salt, pepper.

To prepare a stew with mushrooms, prepared boneless chicken fillets and legs, salt, pepper and fry in oil until golden brown. Then pour Marsala wine and meat juice and simmer until tender. As a side dish, cook veal glands peeled from films and stewed with butter and white wine, ham boiled and cut into strips, mushrooms boiled and stewed with butter and truffles cut into strips. Mix all prepared side dishes. Fry the potatoes in oil in the form of round balls.

Put the finished chicken pieces on the croutons, and place the garnish around the bouquets. Pour over the juice in which the chicken was fried.

Chicken leg with mushrooms and rice

Ingredients: 500 g of mushrooms, 5 chicken legs (300 g each), 5 teaspoons of vegetable oil, salt, ground black pepper, 5 cloves of garlic, 5 tbsp. tablespoons dry mix for mushroom sauce, 5 tbsp. spoons of white wine, 5 sprigs of parsley.

Cooking: clean and cut into slices. Wash the chicken leg, dry it with a paper towel or napkin, fry well on all sides in hot vegetable oil, salt and pepper. Peel the garlic, pass through a press and grate the skin on the legs. In the fat left over from frying, sauté the mushrooms (3 minutes). Pour 2 cups of warm water, bring to a boil and pour in the sauce mixture, mix thoroughly. Bring to a boil again, reduce slightly and pour in the wine. Put the chicken legs into the sauce. Simmer covered for 25 minutes over low heat. Serve on the table, garnished with parsley. The best side dish is boiled rice with fresh tomato salad.

Chicken with champignons and olives

What you need: 1 chicken, 200 g mushrooms, 150 g olives, 2 cloves of garlic, 1 glass of milk, 1 bouillon cube, 2 tbsp. l. flour, ground black pepper, salt

How to cook: Mix milk with flour and crumbled bouillon cube. Cut the chicken into pieces, put in a multicooker bowl, pour the milk mixture. Cook in the "Extinguishing" mode for 1 hour. Add mushrooms, olives, garlic passed through a press, salt and pepper to taste. Cook stew with mushrooms in a slow cooker for another 1 hour.

How to cook stew with mushrooms in pots

Kulesh with pork and oyster mushrooms

Ingredients: 400 g of pork pulp, 250 g of mushrooms (), 3 potatoes, 60 g of fat, 300 g of millet, 1 l. broth, 1-2 onions, 1 carrot, 30 g of dill, salt, black peppercorns, bay leaf.

Cut pork and lard into small pieces. Peel onions, carrots, potatoes, cut into small cubes. Fry pork in melted lard, add onions and carrots and fry until the onions are browned, after which you need to add the mushrooms. Put the fried meat with mushrooms in portioned clay pots, pour hot broth, salt, add spices and pour in the washed millet. Put the pots in the oven, heated to a temperature of 180-190 ° C, simmer the dish for about 50-55 minutes. Serve stew with mushrooms on the table in pots, sprinkled with finely chopped dill.

Hungarian goulash with mushrooms

Ingredients: 300 g of pork, 100 g of veal, 100 g of lamb, 400 g, 2 onions, 50 g of butter, 30 g of nutmeg, 10 g of cumin, parsley, salt.

Pulp of pork, lamb and veal cut into pieces. Put the meat in portioned clay pots, generously greased with butter. Grate onions, fry in butter, add mushrooms and fry, put on meat, add salt, a little cumin and nutmeg, finely chopped parsley. Put the pots in the oven and, without adding liquid, simmer the meat at a temperature of 140 ° C for 40 minutes.

Roast rabbit with wild mushrooms in Kiev

Ingredients: 1 carcass of a rabbit weighing 1.5 kg, 4 onions, 100 g of peeled walnuts, 200 g of (fresh) forest mushrooms, 50 g of butter, 100 g of raisins, pepper, salt, herbs for decoration.

For sauce: 3 art. l. flour, 500 ml sour cream, 50 g butter, pepper, salt to taste.

Wash the rabbit carcass, cut into portions, sprinkle with salt and pepper and fry until half cooked. Onion cut into half rings, fry until golden brown. Peel the mushrooms, cut into strips and fry. Roast the nuts, remove the skin from them and chop them. Wash and dry the raisins. Arrange rabbit meat in portioned clay pots, add raisins, nuts, onions, mushrooms, pour sour cream sauce. Put in the meat stew with mushrooms, in the oven and simmer for 25-30 minutes at a temperature of 180 ° C. Serve garnished with greens. Prepare the sauce. To do this, melt and heat the butter in a saucepan, add the sifted flour, lightly fry, stirring constantly, add salt, pepper and sour cream.

Look at a selection of photos for recipes for meat stew with mushrooms:

Recipes for meat stew with mushrooms in cream

Veal stewed with vegetables in a creamy sauce

Components:

Veal - 600 g
Champignons - 300 g
Tomatoes - 2 pcs.
Bulgarian sweet pepper - 3 pcs.
Carrots - 2 pcs.
Onion - 1 pc.
Garlic - 2 cloves
Butter - 3 tablespoons
Beef broth - 1 cup
Cream - 1 cup
Chopped dill greens - 4 tablespoons
Ground pepper and salt - to taste

Cooking method:

Cut the veal into small pieces, salt and pepper, fry in oil on all sides and put in an oiled enameled cast iron.

Peel and chop vegetables. Fry carrots and onions in oil until half cooked. Add mushrooms and fry.

Add slices of peeled tomatoes and chopped bell peppers, fried vegetables with mushrooms and crushed garlic to the meat in a cast iron pot, pour over the broth and cream. Cover the cast iron, put in the oven and cook the stew with mushrooms in cream until done.

Rooster with mushrooms (albufra)

Compound: cock - 2 kg, butter - 200 g, rice - 200 g, broth - 600 g, fresh mushrooms - 120 g, truffles - 20 g, goose liver - 100 g, flour - 50 g, cognac - 30 g, white wine - 100 g, cream - 50 g.

Stuff the peeled rooster with the filling prepared in the following way: put the peeled rice in oil, salt to taste, pour in the broth and simmer for 15 minutes. Add sliced fresh mushrooms and truffles, sliced \u200b\u200band liver stewed with butter and salt to taste. Mix well and stuff the rooster with the resulting mixture, sew, shape, salt the outside, brush with oil and bake in a saucepan. Browned on all sides, pour in a cup of broth, cover and simmer the rooster, turning over periodically and pouring juice until tender. After that, remove it from the oil and spasser the flour in the same oil. After browning the flour, pour in brandy, white wine, cream or milk and a cup of broth. Mix well, simmer for 10-15 minutes and pass through a press. Fill the resulting cream with a piece of butter.

Before serving, cut the rooster fillet and remove the breast bone to reveal the filling. Lay the fillet and legs near the rooster, garnish it with the filling and pour over the prepared sauce. Serve with a salad of your choice

How to cook stew with mushrooms and cheese

Legs stuffed with mushrooms

Ingredients: 5 chicken legs, 500 g mushrooms, 2 onions, 200 g cheese, 2 garlic cloves, 1 egg, 100 g mayonnaise, Maggi mushroom cube.

Cooking: Gently remove the skin from the chicken thighs. Cut the chicken meat into cubes and mix with a raw egg. To the finely chopped mushrooms and onions, add the crushed Maggi cube and fry in butter. Prepare minced meat by mixing mushrooms, chicken meat and grated cheese. Stuff the skin with minced meat. Mixing mayonnaise with finely chopped garlic, coat the legs and put them in a cauldron, pour a little water or broth (so that the legs are half closed). Put the stewed meat with mushrooms, in a cauldron, in the oven and simmer for 30 minutes.

Braised chicken with spicy spices

Flour - 1 tbsp. l.
Garlic and onion powder - 0.5 tsp each.
Ground paprika, salt - 0.5 tsp each.
Chicken breast (fillet cut into 4 cm pieces) - 2 halves (250 g)
Olive oil - 1.5 tbsp. l.
Onion - 1 pc. (large) + 6 pcs. (small)
Garlic - 1 clove
Dry white wine - 0.25 cups
Mustard - 2 tsp
Tomato paste - 1 tbsp. l.
Chicken broth - 0.5 cup
Salt - 0.5 tsp.
Cheese - 100 g.
Freshly ground black pepper - 0.25 tsp.
Mushrooms, cut into quarters - 6 pcs.
Carrot - 1 pc.
Frozen peas - 0.5 cup
Fresh chopped thyme - 0.5 tsp
Fresh chopped parsley - 1 tsp
Sour cream - 2 tbsp. l.

Mix flour, garlic and onion powder, paprika, salt, pepper and pour into a plastic bag.

Put the pieces of chopped chicken fillet into the bag and shake well to coat them with this mixture.

Heat the oil in a wide frying pan and brown the chicken well. Take out the chicken and transfer to the multicooker pan.

In the same pan where the chicken was fried, put the garlic and onion and sauté for 1 minute, then pour in the wine.

Add mustard, tomato juice, chicken broth, salt, pepper and stir. Pour the contents from the pan into the multicooker pan, where the fried chicken fillet already lies.

Add onions, mushrooms and carrots. Mix well.

Close the lid, select the EXTINGUISH mode and set the timer to 6 hours.

When 1 hour is left before the end of cooking, add frozen peas, thyme and parsley to the slow cooker.

When 5 minutes remain before the end of cooking, add sour cream and mix, sprinkle with cheese on top. Serve meat stew with mushrooms and cheese with garlic mashed potatoes.

Recipes for meat stew with forest mushrooms

Kuban stewed meatballs

Components:

Fat pork - 150 g
Fresh forest mushrooms - 100 g
Rice - 2 tablespoons
Eggs - 3 pcs.
Onion - 3 pcs.
Flour - 1 tablespoon
Tomatoes - 2 pcs.
Tomato paste - 1 tablespoon
Vegetable oil - 2 tablespoons
White cabbage - 50 g
Garlic - 3 cloves
Chopped dill greens - 2 tablespoons
Salt and ground pepper - to taste

Cooking method:

Boil rice in salted water until half cooked, put in a colander and let the water drain.

Pass pork, cabbage, mushrooms, onion, rice and garlic through a meat grinder. Add three egg yolks, chopped greens, salt and pepper to the minced meat and mix everything thoroughly. Form small meatballs from this stuffing.

Finely chop the remaining two heads of onion and sauté in vegetable oil in a deep frying pan, add tomato paste and fry a little more. Then gradually add half a glass of hot water to the onion, mix, salt, pepper and bring to a boil. Put cutlets into the sauce prepared in this way, simmer for about 30 minutes. Then put in a baking sheet, on top of the meat stewed with forest mushrooms, put sliced tomatoes and bake in the oven until a crust appears.

Chicken or turkey in Yaroslavl

Compound. Chicken or turkey - 600 g, butter - 3 tbsp. spoons, flour - 1 tbsp. spoon, onion - 1 pc., carrots - 1 pc., parsley - 1 root, celery, a little garlic, tomato puree - 3 tbsp. spoons, porcini mushrooms or saffron mushrooms stewed in their own juice - 1 cup, salt, poultry broth - 1.5-2 cups, sour cream - 2 tbsp. spoons, dill, tomatoes - 4-5 pieces, garnish.

Cut the poultry meat into portions, brown on all sides in oil and put on a dish that should be kept warm. Heat tomato puree, grated or chopped roots and flour in oil, add chopped stewed mushrooms, sour cream and broth. Cook for 6-8 minutes and season. Put the meat in the sauce and simmer over low heat under a lid until fully cooked (25-30 minutes). If the bird is old, then the meat should be stewed with seasonings in the broth, and flour and sour cream should be added later. Sprinkle the finished dish with chopped dill and garnish with tomato slices.

As a side dish, serve boiled rice or boiled potatoes, stewed vegetables and salads in marinade or raw vegetables.

Braised pork with mushrooms is an easy-to-prepare and very tasty dish. Any side dish is suitable for it - potatoes, rice, buckwheat, vegetables. You can quickly prepare this dish for guests or for home dinner. You can take any mushrooms - champignons, wild mushrooms, oyster mushrooms. Take pork with a little fat - it will be tastier.

Here are our ingredients. You can add your favorite spices: coriander, basil, paprika, hot pepper, etc.

Wash the mushrooms, peel and cut into slices.

Cut the onion into small pieces, carrots into cubes. Add minced garlic. Spasserem vegetables in a small amount of vegetable oil, add mushrooms and fry everything together for 5 minutes, stirring occasionally.

While the mushrooms and vegetables are cooking, cut the meat into cubes.

In a separate frying pan, fry the pieces of meat over high heat, until a light crust, then the meat will not be dry.

Add vegetables with mushrooms to the meat, mix and fry for 2-3 minutes.

Add 150-200 ml of water to the pan, cover with a lid and simmer over medium heat for 20 minutes. Put sour cream, salt and favorite spices. Let's mix.

Braised pork with mushrooms is ready! Isn't it a very simple recipe? Cook this dish to your loved ones, and they will certainly thank you! Tender meat, the aroma of mushrooms, sour cream sauce - well, what could be tastier?)))