Recipes for beef with porcini mushrooms

Recipes for cooking beef with porcini mushrooms will allow you to cook a lot of delicious and nutritious dishes for your family. Step-by-step precise instructions give the maximum amount of information for the correct actions. The result is a perfectly prepared succulent dish with high nutritional value and excellent organoleptic properties. See further on the page how beef with porcini mushrooms is cooked in the oven and slow cooker, stewed and baked. Carefully selected ingredients make these recipes versatile for people with different taste preferences. All this is classic European cuisine with traditional flavors and aromas.

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Beef in white sauce with mushrooms

Beef in white sauce with mushrooms is prepared from the following ingredients:

• White mushrooms – 200 g
• Thyme – 2-3 sprigs
• Garlic – 5 cloves
• Olive oil – 100 ml
• Arborio rice – 150 g
• Onion – 150 g
• Cognac – 50 ml
• Mushroom broth – 500 ml
• Butter – 70 g
• Parmesan – 100 g
• Mascarpone – 70 g
• Beef fillet – 400 g
• Demi-glace sauce (semi-finished product) – 150 ml
• Watercress – 15 g
• Salt pepper

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Beef with porcini mushrooms in a pot

The ingredients for beef with porcini mushrooms in a pot are the following products:

• Beef – 550 g
• Fresh white mushrooms – 400 g
• Carrots – 250 g
• Celery root – 150 g
• Fat – 130 g
• Leek – 3 stalks
• Zucchini – 2 pieces
• Mashed potatoes – 2 cups
• Breadcrumbs – 2 tablespoons
• Butter – 2 tablespoons
• Salt and ground black pepper to taste

Wash mushrooms and cut into small pieces. Wash the zucchini, peel, cut the flesh into small cubes. Rinse the meat, pass through a meat grinder along with peeled carrots, leeks and celery. Salt and pepper the minced meat to taste. Put butter, mashed potatoes, minced meat, mushrooms, bacon and zucchini into clay pots, sprinkle with breadcrumbs and bake until tender.

Beef stew with porcini mushrooms

Ingredients:

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• 100 g fresh porcini mushrooms
• 50 g butter
• 150 g beef
• 30 g tomatoes
• 30 g aubergines
• 50 g onions
• Water
• 25 g sour cream
• Salt
• Специи
• greens.

To cook beef stew with porcini mushrooms, finely chop fresh mushrooms into strips and fry in butter for 15–20 minutes. Then transfer them to the cast iron. Add fried beef, cut into thin slices, circles of ripe tomatoes and eggplant, diced and blanched in boiling water. Put a layer of onions, salt, spices on top, pour in water and simmer over low heat for 40–50 minutes (until cooked). 10 minutes before the end of the stew, pour sour cream, sprinkle with chopped herbs. Serve warm.

Roast beef with porcini mushrooms

Components:

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• 500 g meat
• 500 g fresh porcini mushrooms
• 2 Art. tablespoons butter
• 2 garlic cloves
• 1 h. A spoonful of sugar
• 1 h. Spoon of salt
• ground black pepper to taste
• Parsley
• Carrots
• bulb

Cut the meat into thin slices, mix with finely chopped garlic and parsley, carrots and onions. Add sugar and salt, pepper. Leave the meat to stand for 1 hour. Then stew the mushrooms, and at this time boil the meat over high heat. Drain the broth, leaving only on the bottom, add the mushrooms and oil. Serve roast beef with porcini mushrooms with crumbly rice.

Beef with porcini mushrooms in sour cream

Ingredients:

• 1 kg veal pulp
• 2 handfuls of mushrooms
• 2 bulbs
• 1 st. spoon of flour
• 2 st. tablespoons of sour cream
• 1 bunch celery (or parsley)

Stew the meat in a saucepan in a small amount of water. Take out, cut into portioned slices. Pour broth over mushrooms. Chop the onion into rings, fry in oil, chop the mushrooms. Dilute the fried flour with broth, mix with onions, mushrooms, sour cream and herbs. Pour sauce over meat, simmer for 5 minutes. Serve beef with porcini mushrooms in sour cream with mashed potatoes (or rice).

Beef with porcini mushrooms in the oven

Composition:

• Xnumx Beef Tenderloin
• 15 g dried porcini mushrooms
• 140 g potatoes
• 50 g onions
• 25 g butter
• 10 g cheese
• 2 st. tablespoons of sour cream
• 3 g parsley
• 20 g fresh tomatoes salt
• pepper

Clean the meat from the films, cut into pieces, salt, pepper and fry in a hot frying pan on both sides. Separately fry chopped boiled mushrooms, onions and tomatoes. Boil and fry the potatoes, then put the meat in the pan, put mushrooms, onions and tomatoes on it, and next to it – fried potatoes, pour sour cream and sprinkle with grated cheese. Put beef with porcini mushrooms for baking in the oven for 45 minutes. Sprinkle with parsley before serving. On the table, be sure to serve in a frying pan.

Beef stew with eggplant, mushrooms and tomatoes.

Components:

• 150 g beef
• 100 g aubergines
• 100 g fresh porcini mushrooms
• 20 g butter
• 20 g onions
• 5 g of tomato puree
• 75 g tomatoes
• 10 g capsicum
• 5 g parsley
• 1 bay leaf

Fry soft, non-living meat in oil (5 g) until golden brown, add tomato puree, 1/2 cup of water, bay leaf and simmer under a lid over low heat until tender. Then cut the meat into 3 slices and in the same bowl add finely chopped and fried onions, mushrooms, green peppers. Then simmer for 5-8 minutes.

Put the finished meat on a dish, pour the sauce with mushrooms and sprinkle with chopped herbs.

Eggplants and tomatoes cut into circles, fry in oil and alternately put near the meat as a side dish.

Veal kidneys with mushrooms in wine sauce.

Components:

• 500 g veal kidneys
• 200 g boiled white mushrooms
• 1 st. spoon of flour
• 1/4 cup wine (madeira)
• 1 glass of meat broth
• 2 Art. tablespoons butter

Peel the kidneys from fat and films, cut lengthwise into two parts and cut across into thin slices. Boil the mushrooms and also cut into slices, combine with the kidneys. Salt everything, sprinkle with pepper and fry in a preheated pan with oil, then sprinkle with flour and fry again for 1-2 minutes, stirring with a spoon. Then pour wine and meat broth into the pan with kidneys and cook for 3-4 minutes. When serving, place the kidneys on a warmed dish and sprinkle with finely chopped parsley. Separately, you can serve boiled potatoes seasoned with butter.

Beef with porcini mushrooms and potatoes

To cook beef with porcini mushrooms and potatoes, you need the following composition of products:

• 1 kg of beef tenderloin
• 500 g sour cream
• 1 Art. l. flour
• 1 hours. L. mustard
• 50 g dried porcini mushrooms
• 1 bulb
• 2 – 3 tbsp. l. butter
• 5 potatoes
• Pepper
• salt

Cut the tenderloin into portioned pieces 3-4 cm thick and fry in oil over high heat. Cut the potatoes into thick slices 0,8 – 1 cm thick, fry in oil until golden brown. To prepare the sauce, fry onions until golden brown, boil mushrooms in a small amount of water, mix sour cream with flour, salt, add mustard, pepper, fried onions, chopped boiled mushrooms, 1 tbsp. a spoonful of mushroom broth. Pour sauce over meat and potatoes and simmer over low heat, closing the pan with a lid.

Beef with dried porcini mushrooms in a slow cooker

Components:

• 1 kg of beef tenderloin
• 2 Art. tablespoons vegetable oil
• 1–2 tbsp. spoons of mustard
• 1 teaspoon flour
• 1 st. a spoonful of butter
• 50 g dried porcini mushrooms
• 200 g sour cream
• salt

Beef with dried porcini mushrooms is prepared as follows: smear the washed meat with mustard mashed with vegetable oil and hold for 2 hours in a sealed container. Then lightly wipe off excess mustard, sprinkle with salt and flour, brown on all sides in highly tinted fat.

Beef with porcini mushrooms in a slow cooker cooks quickly enough and it turns out very juicy.

Transfer the meat, along with the fat in which it was fried, into the multicooker bowl, pour in the mushroom broth and cook in the “Stew” mode for 1 hour. Cut the finished meat into wide slices across the fibers, put on a dish, pour over the sauce. Meat can be served with fried potatoes and fresh cucumber salad. Put boiled and chopped porcini mushrooms into the remaining meat sauce, pour in salted sour cream, mixed with flour and diluted with the remaining mushroom broth. Boil. Lightly pour over the chopped meat with this sauce. Serve the remaining sauce separately in a gravy boat.

Bulgarian beef stew with porcini mushrooms.

Ingredients:

• 1 kg of beef
• 150 g fat
• 3-4 tablespoons fat
• 500 g fresh mushrooms
• 15-20 peas of black pepper
• parsley
• salt

Cut the beef into pieces and fry in fat, then salt and pepper. Put the bottom of the pan with thin slices of bacon, put meat on it, and peeled and washed mushrooms on top (small ones – whole, and large ones – cut). Pour 2 cups of hot water, add black peppercorns, salt and bring to readiness over low heat, tightly closing the lid.

Beef stew with porcini mushrooms.

Cut the beef pulp into pieces, and low-fat smoked brisket into small cubes. Fry everything together with onions, pour in the broth, add tomato puree, spices, cover the pan with a lid and simmer until tender over low heat. On the broth in which the meat was stewed, prepare a sauce with the addition of finely chopped porcini mushrooms or champignons, previously fried, and flour. Place the cooked meat in the sauce and boil. Serve with boiled pasta or potatoes, boiled or fried. Stew with mushrooms can be prepared without brisket, while increasing the consumption of meat accordingly.

Composition:

• beef – 500 g
• smoked brisket – 100 g
• porcini mushrooms – 200 g
• tomato puree – From ct. spoons
• onions – 1-2 pcs.
• cooking oil – 2 tbsp. spoons
• flour – 1 tbsp. spoon
• Bay leaf
• pepper
• salt

Beef with porcini mushrooms in a creamy sauce

Components:

• 600 g fresh porcini mushrooms
• 6 slices of veal fillet (2 cm thick)
• 200 ml low calorie mayonnaise
• 10 Art. l. vegetable oil
• 5 st. l. dry white wine
• 500 ml cream
• ground black pepper
• salt

For beef with porcini mushrooms in a creamy sauce, wash the mushrooms, cut into slices and fry in half the vegetable oil for 5 minutes. Then add pepper and salt, bring to a brown color, add low-calorie mayonnaise, mix thoroughly, boil, reduce heat and let stand for another 5 minutes. Wash the meat under running cold water, rub with salt and pepper, fry in the remaining vegetable oil over high heat for about 3 minutes, pour in dry white wine and cream, bring to a boil and let stand for another 2 minutes. Serve the fillet on a large dish, in the center of which put the mushrooms, and around – pieces of meat.