How to cook beef with mushrooms

Beef meat cooked with champignons can be considered not only a low-calorie dish, but also extremely appetizing and tasty. Such food is able to please your household and pleasantly surprise guests..

Step-by-step recipe

Ingredients	amount
tomato sauce –	200 ml
bulb –	1 PC.
beef –	400 g
Italian herbs (dried) –	15 g
garlic granules –	10 g
Champignon –	250 g
olive oil –	20 ml
salt –	taste
Time for preparing: 40 minutes	Calories per 100 grams: 137 Kcal

1. The meat ingredient is washed and chopped with a thin strip;
2. Fill the prepared meat with herbs, add it and sprinkle with granulated garlic. Mix and leave for 10 minutes;
3. Heat the pan abundantly, coat with butter, quickly fry the meat strips (7 minutes) and transfer to a separate container;
4. We bring the onion in the same pan to golden, before that it should not only be peeled, but also chopped into half rings;
5. We wash the mushrooms and chop them with slices. Fry them in a small cauldron, lubricated with oil;
6. We attach passaged onion and rosy beef to the mushroom stir-fry, mix it abundantly and fill with tomato sauce;
7. We also season with taste and stew for 15 minutes..

Beef with mushrooms in sour cream

• beef pulp – ½ kg;
• 150 g sour cream;
• salt;
• ¼ kg of mushrooms;
• oil (for frying) – 50 ml;
• bulb;
• 1 carrot root.

Time: 50 minutes.

Caloric content: 160.1 kcal.

1. We wash the meat ingredient with water, dry it and cut it into middle pieces, necessarily across the fibers;
2. Place the prepared component in the pan, which we add oil. Fry and when a golden crust forms, remove from heat. We shift in a simple container;
3. We clean the top inedible layer from vegetables and chop: carrots with thin straws, onion in half rings;
4. Mushrooms should be lightly washed, each mushroom is cut into 2 parts, which are then cut into slices;
5. Vegetable and mushroom cuts are sent to the pan, where the fat remained after roasting the meat;
6. Abundantly kneading, give them ruddy;
7. We add to the roasting ruddy meat pulp, sprinkle with spices and mix;
8. 1 / 2-1 Art. water pour the substance and let it dry, covered with a lid;
9. When the meat is soft, add sour cream to the mixture. After remaking we weigh 10 more minutes.

Beef with champignons in the oven

• hops-suneli – ½ tsp;
• 500 grams of veal;
• 1 large tomato;
• champignons – 300 g;
• salt;
• seasoning “Adjika” – 1 tsp;
• oil (for frying);
• bulb.

Time: 95 minutes.

Caloric content: 93.9 kcal.

1. Peeled onion with crumbled half rings or straws;
2. We grill a frying pan, coat it with fat and put chopped vegetable into it;
3. While the onion straw reaches transparency, we chop the mushrooms, cleaned from dirt;
4. We shift mushrooms to onion roasting and mix;
5. The mixture is passed for about 7 minutes, and we wash the tomato into a cube;
6. Tomato parts put to the onion and mushroom roast, salt, and simmer on the fire for another 10 minutes;
7. Meat pulp, if necessary, eliminates excess fat and films and chop it into desired pieces;
8. Salt, sprinkle with harvested spices and knead abundantly so that each meat portion is enveloped in spices;
9. We oil the bottom of a convenient form with oil, we also do not forget about the sides;
10. Spread spicy beef, which is then covered with vegetable and mushroom roasting;
11. From above we cover the form with foil and place it in the oven;
12. We wait an hour, not forgetting to set the temperature to 200 ° C.

Beef with mushrooms and potatoes in a slow cooker

• water – 2 tbsp .;
• beef tenderloin – ½ kg;
• 1 kg of potato tubers;
• large onion;
• 0.5 kg of champignons;
• salt;
• Laurel leaves – 2 pcs .;
• carrot root;
• oil – 50 ml;
• greenery.

Time: 110 minutes.

Caloric content: 94.8 kcal.

1. Pour the meat tenderloin with water and lightly dry it from moisture;
2. Cutting off large conductors, films (if necessary);
3. We divide the ingredient into medium pieces, using a knife, and put it in a bowl;
4. Separate the bulb from the husk and wash. Shred the prepared vegetable in small pieces;
5. The carrot root should also be rid of the upper layer. Then we chop it with small chips or use a grater for this;
6. We release the tubers from the peel and wash them abundantly with water in order to get rid of residual contaminants;
7. Peeled potatoes crumble into cubes, the size of which is comparable to the meats;
8. In order for a starchy vegetable to not be weathered, while we are preparing other ingredients, it is important to fill it with water;
9. Wash mushrooms cut into medium slices. At the request of the cap can be separated from the dense skin;
10. We also wash the selected greens and chop them as finely as possible;
11. Set the slow cooker on the “Baking” mode and coat it with oil;
12. Inside we place the meat pieces and stew for 20 minutes by closing the kitchen appliance;
13. We attach onion strips, mushroom slices and carrot chips to the roasting;
14. Be sure to knead and continue to stew for another 15 minutes;
15. In the ruddy substance we fall asleep potatoes, add salt and bay leaves;
16. Fill the mixture with water and, mixing, 50 minutes, bring to readiness;
17. During this time, the cooking dish must be gently mixed a couple of times;
18. The final stage – sprinkling chopped greens.

Beef Goulash Recipe

• 3 pieces of garlic;
• broth – 300 ml;
• tomatoes – 1.5 kg;
• salt;
• oil – 30 ml;
• 1 kg of beef;
• tomato paste – 100 g;
• ½ kg of champignons;
• onion – 2 heads.

Time: 2.5 hours.

Caloric content: 77.9 kcal.

1. Beef pulp should be washed and cleaned of possible films and lived;
2. Crumble it with oblong pieces;
3. In a thick-bottom deep frying pan (better in a cauldron) we bring the meat component to reddening. Do not forget the bottom of the pot pour oil;
4. We remove the spicy vegetables from the husk, and then grind them: diced bulbs, garlic in a mushy state;
5. We send the crushed components to the podzolischemsya meat;
6. While the substance is passaged, it is necessary to chop the mushrooms into desired pieces, with the tomatoes repeat the same procedure;
7. Onion softened – we add to the mixture pasta from tomatoes, chopped tomatoes and mushrooms;
8. 7 minutes fry and pour broth;
9. Salt, mix everything thoroughly, and simmer for 2 hours under a lid.

Mushrooms and beef with carrots in a double boiler

• carrots – 2 root vegetables;
• favorite spices;
• beef pulp – 0.5 kg;
• onions – 2 heads;
• salt;
• 200 g mushrooms (champignons).

Time: 50 minutes.

Caloric content: 110.8 kcal.

1. We wash the flesh under water and cut it into slices using a knife;
2. Sprinkle with spices and prisalivaem;
3. The mushroom component is also important to wash and chop slices of medium thickness;
4. In the compartment of the double boiler, which is designed for rice, we put the crumbled ingredients and cook for 20 minutes, not forgetting to pour water into the pan;
5. While the substance is in steam, it is necessary to prepare the vegetables;
6. Peeled carrot root crumbled grated, and you can finely chop;
7. Bulbs without my husks and first chop into half rings, and then cut them in half;
8. Vegetable components are sent to a container with steamed meat-mushroom mixture;
9. We wait another 20 minutes for the meat to finally cook, and the other components to soften. You can add salt to taste.

Tricks culinary

• if you did not find your favorite spice in the recipe you liked, then you shouldn’t be upset, but add it boldly;
• This also applies to greenery. Is it on the list of ingredients? Use any and in desired quantities;
• if during cooking it is necessary to add liquid to it so that the ingredients are drained, then use only hot water or broth. This will allow concoction to cook faster;
• If desired, mushroom caps can be rid of the skin, if it is too contaminated or dense. From the legs it is also worth cutting off the hardened parts;
• after cooking stayed in a saucepan? Do not pour it, but serve along with beef-mushroom roasting or watering a side dish with it;
• do not like onions or carrots? Do not add them to cooking, but replace them with some other vegetable, such as zucchini or Bulgarian pepper..

Enjoy your meal!