To a rich and dense supper it is always possible to prepare a simple and tasty dish in the form of mushrooms with meat. Stew is equally good with any side dish, especially if you keep the fragrant gravy after cooking.
The recipe for stew with mushrooms
Ingredients:
- olive oil;
- champignons - 500 g;
- onions - 2 pcs .;
- garlic - 3 cloves;
- flour - 1/3 of a century;
- beef - 1 kg;
- salt pepper;
- red dry wine - 1 item;
- fresh thyme - 1 tbsp. a spoon;
- beef broth - 1 l;
- bay leaf - 1 piece;
- potatoes - 4-5 tubers;
- carrots - 2 pcs.
Preparation
In the brazier we heat olive oil and fry on it mushrooms for about 5 minutes, or until golden brown. We transfer mushrooms to a plate, and in their place we put a large chopped onion. Fry it for another 10 minutes, add the garlic and cook another minute. Transfer passerovku to mushrooms.
Beef cut into large cubes and crumble in flour. Fry the pieces of meat to a golden color, do not forget to add salt and pepper. Fill the fried beef with wine, add thyme, beef broth , bay leaf and bring everything to a boil. We return to the brazier mushrooms and onions. Cover the brazier with a lid and turn on the minimum fire. We cook meat for 1 hour. After this time, add to the beef and mushrooms the large-sliced potatoes and carrots, mix and again cover the brazier with the lid for 1 hour and 15 minutes this time.
Stew with mushrooms can be prepared in a multivariate. Pre-fry meat, mushrooms and onions in the bowl of the device, then put the potatoes and carrots, add herbs, spices, wine and broth, and turn on the device in the "Quenching" mode for 2 hours.
Meat, stew with dried mushrooms
Ingredients:
- beef - 750 g;
- flour - 1/4 of the item;
- salt, pepper - to taste;
- Dried garlic - 1 1/2 tsp.
- beef broth - 1 3/4 items;
- Worcestershire sauce - 3 teaspoons;
- onions - 1 pc .;
- garlic - 5 denticles;
- Dried mushrooms - 1 item;
- sour cream - 2 items;
- parsley.
Preparation
Meat flounder in flour and put in a preheated vegetable oil brazier. Add salt, pepper and garlic. As soon as the meat turns golden, slowly pour soup to it to avoid the formation of floury lumps.
Next, add Worcestershire sauce, sliced onions and garlic. Mushrooms soaked in hot water, chopped and added to the meat. Cover the brazier with a lid and put out a small fire. Tush meat for 2 hours, then add the sour cream and continue cooking for another 20 minutes. Stew with mushrooms in sour cream is ready!