Especially tender and soft beef is obtained in the company with sour cream sauce . Its incredible creamy taste will suit any garnish and will leave the most pleasant impressions from tasting the dish.
Recipe for beef in sour cream sauce in a frying pan
Ingredients:
- beef tenderloin - 750 g;
- sour cream - 180 g;
- onion - 160 g;
- leaves of laurel - 2-3 pcs .;
- Dried basil - 25 g or to taste;
- peas of sweet pepper - 2-3 pcs .;
- ground nutmeg - pinch;
- salt;
- ground black pepper;
- Wheat flour - optional;
- refined vegetable oil.
Preparation
Pieces of washed, dried and chopped beef roasted to reddishness on both sides in refined oil and laid out temporarily in a bowl. In the same pan, we pass the semicircles of onions to transparency, and then we return the meat, add the sour cream, salt, all the spices and tomato on low heat under a lid from one and a half to two hours. If you want to get a thicker sauce, then add one or two tablespoons of pre-saved to golden flour and warm the mass a few minutes before thickening.
If desired, you can bake such beef in sour cream sauce in the oven, after laying it in a pot, shape or other suitable container with other ingredients, sprinkle with grated cheese and cover it with a lid. The appropriate temperature regime for this cooking is 180-190 degrees, and the necessary time is one and a half to two hours.
Stewed beef with mushrooms in sour cream sauce in a multivark
Ingredients:
- beef pulp - 650 g;
- sour cream with a fat content of not less than 20% - 175 g;
- mushrooms, boiled white or champignons fresh - 300 g;
- onion - 100 g;
- broth or water - 175 ml;
- sharp mustard - 10 g;
- spices - to taste;
- salt;
- ground black pepper;
- vegetable refined oil.
Preparation
We set up the multivark for the "Hot" or "Baking" mode and brown it in a refined oil prepared properly and sliced into small beams of beef. Then we extract the meat for a while in a bowl, and in oil we pass the onion rings with boiled white mushrooms or fresh pre-washed mushrooms. Now we return to the multicastry meat, add sour cream and mustard, pour broth or water, we throw salt, pepper and spices to taste. Switch the device to the function "Quenching" and prepare it for the signal. If necessary, if the beef is still a bit harsh for you, extend the same mode for another twenty to thirty minutes.