Beef with mushroom gravy based on beef stroganoff

Category: Meat dishes
Kitchen: Russian
Beef with mushroom gravy based on beef stroganoff

Ingredients

Beef 1 kg
Champignon mushrooms 1 kg
Flour 2 tbsp. l.
Spices and condiments taste
Vegetable oil 50 g
Greens 2 bundles
Rice 300 g

Cooking method

  • I warn you right away. In the process of preparing this dish, I acted as a kitchen boy.
  • Butchering meat, chopping greens and mushrooms and so on ..., that is, exclusively in auxiliary work. And my beloved wife cooked.
  • So…. Beef with mushroom gravy based on Stroganov beef ... from Favorite.
  • Beef itself. Washed, dried, cut into chunks. About a centimeter thick. And already these slices were cut, across the fibers, into cubes. Also a centimeter thick. Of course, removing all the films, veins and all that.
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  • Mushrooms. Champignons, of course. Washed and cleaned. Cut into slices.
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  • Greens. We took lovage, dill and parsley. And cut them into small pieces.
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  • Spice. From left to right: Red pepper (sweet) - spoon with top. Black pepper - a spoon. Saffron is a spoon without a top. Red pepper (hot) - on the tip of a spoon.
  • A measuring spoon is also presented. And of course the salt.
  • But here I will notice. Spices and seasonings - it all depends on personal preferences and tastes. Therefore, there may be options.
  • Vegetable oil. For example.
  • In fact, everyone is talking about sour cream. But we took the cream for the sauce. Like these ones.
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  • It was decided to cook rice for a side dish. To make it faster - they took this one. But! Whatever it is, do not forget to rinse. Just in case. You will also need a head of onion. Peel and chop finely. But without fanaticism.
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  • Cooking meat.
  • Add a teaspoon of salt to the flour and mix well. In this mixture, roll the meat cubes.
  • Flour will help preserve the shape of the meat cubes and will not let the juice stand out during frying.
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  • Pour some oil into the pan. Heat the oil. And then send the pieces-pieces there. And we fry. ... We do not simmer, but we fry.
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  • After frying, we transfer the meat to a saucepan. and Season with spices and add a leaf of lavrushka.
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  • Add broth or water. That's how much.
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  • Bring to a boil. And then, immediately we will make the light quieter, cover the saucepan with a lid and leave it to simmer and simmer.
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  • While the meat is stewing, prepare the mushroom frying.
  • Again, pour a little oil into the pan and put the chopped onion.
  • And we fry it, or rather let it go. By translucency.
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  • Then, on the onion, spread the mushrooms. Those same champignons.
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  • Here. The process has started.
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  • Add a spoon - the second flour to the mushrooms.
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  • And stir well, fry.
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  • Next, squeeze the cream from the bag into the mushrooms.
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  • And after mixing well, we continue to fry.
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  • And then, after five to ten minutes, we spread our mushroom frying in a saucepan for meat ...
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  • And mix well. Mushroom frying with boiled meat. Close the lid again and let it simmer for another twenty minutes, approximately.
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  • In the meantime, we need to cook the rice.
  • Add ground saffron to the water. Look, how beautiful she has become.
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  • And rice immediately picked up the "saffron mood".
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  • Here is the result.
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  • And five minutes before the "ceasefire", pour the chopped greens into a saucepan ...
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  • And mix well.
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  • Well, actually here !!!
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  • And this accompanying ... And how without vegetables?
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  • Angela for you at your meal


Accomplishment
What are the photos !!!!!
I do not know when you managed to perform the role there
Quote: Ivanych
kitchen boy
,
but the pictures are such that although yesterday I stewed beef in wine and tomatoes, I want to drop everything and run again to stew beef, inspired by your pictures!
The beauty !
Kapet
We are preparing something similar at home. Really delicious!

And they forgot to mention the cream in the ingredients. Cream "for sauce" - is it with some other filling? In appearance, in the photo, it is generally like thick sour cream, in which the spoon will stand ...

Saffron in the photo, yellow-orange, not the best quality. This really needs to be put with spoons. I say because at one time I myself had exactly the same. Barely worn out. Then I bought a real, Spanish, maroon color - so you need to put it only two or three stigmas at a time. But his price is different ...

Thanks for the recipe! Of course it's delicious, especially with such a chic gravy!

OlgaGera
Quote: Kapet
Saffron in the photo
This is Imeretian saffron.
Well, for the present, I fly to Arabia)))
By the way, who goes on vacation to hot countries, visit shops with spices.





Ivanych, delicious beef
Olga_Ma
Ivanych, I looked at the photo, drooling in the minibus began to flow, and yesterday they just gave me a tagine, I will make beef according to your recipe in it
Kapet
Quote: OlgaGera
This is Imeretian saffron.
Clear! So Ivanych and I had marigolds ...

Saffron substitutes.
Instead of saffron, they often use cheaper, bright orange spices - turmeric and safflower. Under the guise of saffron, it is safflower that is sold in the markets of many countries of the world, which costs several times cheaper and has a much less pronounced aroma

Admin

Marigolds, this is Imeretian saffron. It is widely used in Caucasian cuisine

I use marigolds for Svan salt, also Caucasian cuisine

Beef with mushroom gravy based on beef stroganoffSvan salt
(Admin)
eye
Ivanych, please indicate onion and cream in the ingredients.

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