Meat with mushrooms in sour cream sauce. Beef stew with mushrooms in sour cream sauce Beef stew with mushrooms in sour cream sauce

Delightfully tender, juicy and fragrant meat cooked with mushrooms is obtained. You can enjoy the creamy taste of a dish with a hint of mushroom in its pure form or diversify it with an additional set of spices.

Stewed meat with mushrooms in sour cream

Ingredients:

veal or pork - 750 g;
onion - 120 g;
champignons - 450 g;
sour cream with a fat content of 20-25% - 260 g;
butter - 100 g;
- taste;
a mixture of ground peppers - to taste;
salt.

Cooking

For stewing with mushrooms in sour cream, you can take any meat, but pork or veal pulp would still be ideal. So, we wash it well in cold water, wipe it dry and cut it into sticks no larger than two and a half centimeters. Onions and carrots are peeled and chopped into half rings or cubes and straws, respectively.

Fry the meat and vegetables in two different pans in melted butter until browned, and then combine them together in one of them. We also put mushrooms, previously washed and cut into quarters, and fry everything together, stirring, for ten minutes. Then season the dish with salt, a ground mixture of peppers, add other spices of your choice and taste, and spread the sour cream. We mix everything well, cover the pan with a lid, reduce the intensity of the fire to a minimum. We simmer meat with mushrooms in sour cream for twenty to thirty minutes.

Meat with porcini mushrooms in sour cream sauce in the oven - recipe

Ingredients:

pork or veal pulp - 750 g;
onion - 150 g;
white mushrooms (fresh) - 350 g;
sour cream - 250 g;
vegetable oil - 100 ml;
egg - 1 pc.;
hard cheese - 75 g;
spices of your choice and taste;
ground black pepper;
salt.

Cooking

To prepare the dish, we first thoroughly wash the porcini mushrooms, chop them, pour them with salted water and boil for ten minutes, and then pour them into a colander and let them drain well.

In the meantime, we cut the washed and dried meat into slices about one and a half centimeters thick and beat it with a kitchen hammer, covering it with cling film beforehand. Then brown the meat pieces in hot oil on both sides and put them on the bottom of the oiled baking dish. At the end of frying, be sure to season the meat with salt, ground black pepper and the desired spices.

We clean, chop in half rings and fry the onions in hot vegetable oil until transparent, and then lay the mushrooms and keep on medium heat for ten minutes. At the end of frying, add the mushroom mass, and also season with pepper and spices. We spread the mushrooms with onions in a mold on top of the meat and pour with a mixture of beaten eggs, sour cream, grated cheese, seasoned with salt, pepper and desired spices.

We place the form with the dish in an oven preheated to 185 degrees for twenty to thirty minutes or until the desired golden brown.

When serving, you can decorate the dish with leaves of fresh herbs.

Meat with mushrooms in sour cream in a slow cooker - recipe

Ingredients:

pork or veal pulp - 550 g;
onion - 175 g;
any mushrooms - 250 g;
sour cream - 150 g;
butter - 50 g;
carbonated water - 200 ml;
flour - 50 g;
spices of your choice and taste;
Bay leaf;
ground black pepper;
salt.

Cooking

Pass the washed and chopped mushrooms and chopped onions, stirring, in the melted butter in a multi-pan, choosing the “Frying”, “Baking” or “Baking” mode. We cut the washed and dried meat into thin medium-sized sticks, season them with salt, ground black pepper, add flour and mix well. Add the meat base to the fried mushrooms with onions and keep in the same mode until browned. Next, add sour cream, pour in carbonated water, add salt and spices to taste, throw in a bay leaf, switch the device to the “Extinguishing” mode and cook the dish for thirty to forty minutes.

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

Step by step recipe

We wash the meat ingredient and chop it with a thin strip;
We fall asleep prepared meat with herbs, add and flavor with granulated garlic. Mix and leave for 10 minutes;
We heat the pan abundantly, coat with oil, quickly fry the meat strips (about 7 minutes) and transfer to a separate container;
We bring the onion in the same pan to golden brown, before that it should not only be peeled, but also chopped into half rings;
We wash the mushrooms and chop them into slices. Fry them in a small cauldron, greased with oil;
We add sauteed onions and ruddy beef to the mushroom fry, knead abundantly and pour in tomato sauce;
Season to taste and simmer for 15 minutes.

Beef with champignons in sour cream

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

Time: 50 minutes.

Calories: 160.1 kcal.

Beef with mushrooms in the oven

suneli hops - ½ tsp;
500 g of veal;
1 large tomato;
champignons - 300 g;
salt;
seasoning "Ajika" - 1 tsp;
oil (for frying);
bulb.

Time: 95 minutes.

Calories: 93.9 kcal.

Chop the peeled onion into half rings or straws;
We calcine the pan, coat it with fat and put the chopped vegetable into it;
While the onion straws reach transparency, we chop the mushrooms cleaned of impurities;
We shift the champignons to the onion frying and mix;
The mixture is sautéed for 7 minutes, and we chop the washed tomato into a cube;
We place the tomato parts to the onion-mushroom fry, salt, and simmer on the fire for another 10 minutes;
If necessary, we remove the meat pulp from excess fat and films and chop it with the desired pieces;
Salt, sprinkle with prepared spices and knead abundantly so that each meat part is covered with spices;
We coat the bottom of a convenient shape with oil, do not forget about the sides either;
We lay out the spicy beef, which we then cover with vegetable and mushroom roast;
From above we cover the form with foil and place it in the oven;
We are waiting for 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;
the bulb is large;
0.5 kg of champignons;
salt;
laurel leaves - 2 pcs.;
carrot root;
oil - 50 ml;
greens.

Time: 110 minutes.

Calories: 94.8 kcal.

Pour the meat tenderloin with water and dry it slightly from moisture;
We cut off large veins, films (if necessary);
We divide the ingredient into medium pieces using a knife, and put it in a bowl;
Separate the onion from the husk and wash. Shred the prepared vegetable in small pieces;
The root crop of carrots should also be removed from the top layer. Then we chop it with small chips or use a grater for this;
Potato tubers are freed from the peel and washed with plenty of water to get rid of the remnants of contaminants;
Chop the peeled potatoes into cubes, the size of which is comparable to cold cuts;
So that the starchy vegetable does not become weathered while we prepare other components, it is important to fill it with water;
Washed mushrooms cut into medium slices. If desired, the caps can be separated from the dense skin;
We also wash the selected greens and chop as finely as possible;
We set the slow cooker to the "Baking" mode and coat its bowl with oil;
We put meat pieces inside and stew for 20 minutes, closing the kitchen appliance;
We add onion strips, mushroom slices and carrot chips to the frying;
Be sure to knead and continue to simmer for another 15 minutes;
Pour potatoes into the ruddy substance, add salt and bay leaves;
Pour the mixture with water and, after mixing, bring to readiness for 50 minutes;
During this time, the prepared dish must be gently mixed a couple of times;
The final stage is sprinkling with chopped herbs.

beef goulash recipe

a clove of garlic - 3 pcs.;
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.

Calories: 77.9 kcal.

Beef pulp should be washed and cleaned of possible films and veins;
We crumble it into oblong pieces;
In a thick-bottomed deep frying pan (preferably in a cauldron), we bring the meat component to a golden brown. Do not forget to pour oil over the bottom of the dish;
Spicy vegetables get rid of the husk, and then chop: onions in cubes, garlic in a mushy state;
We send the chopped components to the golden meat;
While the substance is being passivated, it is necessary to chop the mushrooms into the desired pieces, repeat the same procedure with tomatoes;
The onion is softened - we add tomato paste, crushed tomatoes and champignons to the mixture;
Fry for 7 minutes and pour in the broth;
After adding salt, mix everything thoroughly, and simmer under the lid for 2 hours on a minimum heat.

Champignons and beef with carrots in a double boiler

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

Time: 50 minutes.

Calories: 110.8 kcal.

We wash the pulp under water and cut into slices using a knife;
Sprinkle the workpiece with spices and add;
It is also important to rinse the mushroom component and chop into slices of medium thickness;
In the compartment of the double boiler, which is intended for rice, we put the crumbled components and cook for 20 minutes, not forgetting to pour water into the pan;
While the substance is being steamed, it is necessary to prepare the vegetables;
We chop the peeled carrot roots on a grater, you can also chop finely;
Wash the onions without the husk and chop first in half rings, and then cut them in half again;
Vegetable components are sent to a container with a steamed meat-mushroom mixture;
We are waiting for another 20 minutes, so that the meat is finally cooked, and the rest of the ingredients are softened. Salt can be added to taste.

Culinary tricks

if you did not find your favorite spice in the recipe you like, then do not be upset, but feel free to add it;
this also applies to greens. Is it not on the ingredient list? Use any and in desired quantities;
if during cooking it is necessary to add liquid to it so that the components are stewed, then use only hot water or broth. This will allow the concoction to cook faster;
if desired, mushroom caps can be removed from the skin if it is too dirty or dense. It is also worth cutting off the coarsened parts from the legs;
Is there any gravy left in the bowl after cooking? Do not pour it out, but serve it with beef and mushroom roast or pour it over the side dish;
don't like onions or carrots? Do not add them to cooking, but replace them with some other vegetable, such as zucchini or bell pepper.

Step-by-step recipes for cooking beef stew with mushrooms in a pan, oven, slow cooker: with sour cream, tomato, tomatoes

2018-09-16 Marina Danko

Grade
prescription

3588

Time
(min)

servings
(people)

In 100 grams of the finished dish

9 gr.

10 gr.

carbohydrates

1 gr.

128 kcal.

Option 1: Beef stew with mushrooms - a classic recipe with sour cream

The fresher the meat and the softer the taste of sour cream, the richer the whole dish will come out. Do not neglect the recommended temperature regime, the higher the heating will be when frying the meat, the more of its own juice will remain inside the slices.

Ingredients:

a pound of steamed beef;
mushrooms, white or champignons - 400 grams;
large onion;
150 ml of drinking water;
a spoonful of spicy mustard;
20% sour cream - an incomplete glass;
refined oil.

Step-by-step recipe for beef stew with mushrooms

We wash the mushrooms with running water, cut them lengthwise, put them in a saucepan. Fill with water, boil for 25 minutes. We throw the mushrooms into a colander, wait for the whole broth to come down, and then dissolve the plates.

Wash the beef and pat dry with paper towels. We cut the meat into slices of centimeter thickness, and then into strips no more than 3 cm long.

Finely chop the onion and fry in oil until translucent. Add boiled mushrooms and continue to simmer until all moisture is evaporated. Temporarily transfer the mushrooms to a bowl.

In a clean frying pan, heat a little oil, dip the meat into it and, stirring, fry until a light blush. The fire must be maximum.

Pour warm water over the meat and cover the pan. Having set the heat to a little above average, stew the beef for up to half an hour.

We spread the mushrooms previously fried with onions to the meat, pepper and add some salt. Add mustard with sour cream and, after mixing, simmer with the lid closed for another ten minutes.

Option 2: Stir-fried beef stew with mushrooms - a quick recipe in tomato sauce

Ketchup, which does not contain seasonings and flavors, is suitable instead of sauce. If you decide to strictly follow the recipe, choose the "Krasnodar" sauce of the classic composition.

Ingredients:

champignons, fresh - a quarter of a kilo;
400 gr. pulp (beef);
a spoonful of a mixture of Italian herbs;
10 gr. granulated garlic;
olive oil;
large onion;
a glass of tomato sauce.

How to quickly cook beef stew with mushrooms

Wash the meat under cold running water. After cutting off the films, we wash the piece again and wipe it well with a towel. After cutting the meat into plates, then dissolve it into thin strips, as for beef stroganoff.

We put the pieces of meat in a bowl, season with pepper, garlic and salt. Mix thoroughly, set aside for ten minutes.

Heat up a small amount of oil in a frying pan. We lower the beef cubes into it and, stirring, fry for about seven minutes. We maintain the maximum heat so that the slices brown more quickly. Place the fried meat in a bowl.

Cut the onion lengthwise and finely chop both halves. Having disassembled into strips, we sauté the onion until transparent in the pan in which the meat was fried. Add sliced mushrooms to the onion and simmer until all the juice has evaporated. Lightly brown the mushrooms.

We spread the browned beef to the mushroom roast, stir in the tomato sauce. After taking a sample for salt, simmer under the lid until the meat is soft.

Option 3: Beef stew with mushrooms in the oven

If you find the dish too spicy after reading the recipe, replace suneli hops with the same amount of Provence herbs. Spicy adjika will be completely replaced by such a sauce: a couple of large fruits of sweet pepper, and a quarter of a pod - hot, a couple of tomatoes, a handful of peeled garlic and a quarter of a spoonful of salt. Cut all products into a blender bowl and grind, use to taste.

Ingredients:

champignons or "wild" mushrooms - 250 gr.;
half a kilo of young veal;
one tomato;
large onion;
half a spoonful of suneli hops;
refined oil;
a spoonful of spicy adjika.

Step by step recipe

We chop the onion into small slices, the champignons into slices, and the tomatoes into a cube. Fry the onion in oil until golden brown, put the mushrooms to it and simmer until all the water is gone. Pouring tomatoes to the mushrooms and covering with a lid, simmer over low heat for a quarter of an hour.

Cut the beef into small pieces and immediately into a bowl. Adding suneli hops with adjika, mix thoroughly and salt.

We apply oil on the walls and sides of a deep form, evenly distribute the meat over the entire bottom. Lay the mushroom roast on top, add a little water.

Having covered the filled container with a sheet of foil, we press it firmly against the sides with our hands, the packaging should be as tight as possible. Placed in a hot (200 degrees) oven, stew beef with mushrooms for at least an hour.

Option 4: Beef stew with mushrooms

Cute chanterelles and banal champignons are also suitable for replacing honey mushrooms. Be especially careful when working with wild mushrooms, always remember the precautions and do not violate the recommended methods for their preparation.

Ingredients:

fresh or frozen mushrooms - 400 grams;
half a kilo of beef pulp;
two onion heads;
tomato paste - three spoons;
two fruits of sweet pepper;
oil, lean;
garlic;
half a spoonful of ground basil;
fresh greens (team).

How to cook

Rinse a slice of meat with warm water, dry it by wrapping and blotting with a dry, clean rag. Put the beef on a cutting board and remove the membranes and tendons with a sharp knife with a thin and narrow blade.

Dissolve the pulp into square-shaped pieces, four centimeters in size, with a thickness of half that. If the pulp is taken from a middle-aged animal, it makes sense to put the slices in one layer and, covering with plastic wrap, lightly beat off.

If you don't have a marinator, or if you have tender veal, you can skip the next step. Otherwise, salt the pulp, but quite a bit, sprinkle with spices and load into the marinator container. Marinate the meat for ten minutes and immediately send it to very hot oil.

The most convenient for our purposes is a frying pan with high sides, a saucepan or a small pot is also suitable. We do not change the heating until all the slices are set with a light-colored crust, then lower the temperature a little.

Boil a kettle of water, dilute the tomato with about a glass of it and pour it into the meat. In order not to burn yourself with splashes of fat and steam, set the pot aside for five minutes before this from the burner. Stir the contents, cover loosely, allowing the steam to escape freely. Simmer for up to forty minutes.

We clean and wash the mushrooms, cut into medium-sized slices and weld, dipping in salted boiling water. Boiling for five minutes is enough for the mushrooms to reach the desired condition, then, together with the broth, shake them into a colander. Let drain and cool down.

Heat the oil, quite strongly, in a small, massive frying pan. Dissolve the onion in rings, send to fry, mix with a spatula. Pepper, cleaned from seeds and partitions, dissolve in centimeter squares.

First, send the mushrooms to the ruddy onion rings for ten minutes, then add the chopped pepper. Fry at a moderate temperature for another five minutes, and shift to beef, pinpoint twenty minutes for stewing.

Exactly five minutes before the end of the estimated time, we send grated garlic to the pot. The amount of it is at your discretion, put at least a large clove, but more can be, to taste. Having seasoned the dish with washed and finely chopped greens, you can invite guests to the table.

Option 5: Beef stew with mushrooms in a slow cooker

We choose fragrant and “evil” mustard, thick and not sour sour cream, dry wine, and tender meat. In a word, the dish depends no less on the quality of the products than on the accuracy of the cook.

Ingredients:

a glass of red grape wine;
300 grams of forest mushrooms;
boneless beef - 400 gr.;
half a glass of sifted flour;
garlic;
three tablespoons of fat sour cream;
oil;
a tablespoon of mustard.

Step by step recipe

After drying after washing, cut the beef coarsely into square pieces. Roll in flour, fry the meat until golden brown in hot oil.

Add coarsely chopped champignons to the pan, add and pepper. Slightly reduce the heat, fry until the moisture evaporates. Pour the wine into the pan and, without changing the heat, evaporate it.

We shift the contents of the pan into the cooking bowl, add the tomato, mustard. We crumble and add half a spoonful of garlic to it, add the remaining wine.

We install the extinguishing program on the panel, start the multicooker for an hour. On a beep, add sour cream and let stand with the lid closed for about ten minutes.

Calories: Not specified
Time for preparing: Not specified

Meat is the best way to prepare a hearty meal. You can cook a large number of dishes from it: from ending with dumplings, cutlets and cabbage rolls. If tenderloin is suitable for steaks, then minced meat may be needed for other dishes. You can choose any type of meat. My relatives really like beef with mushrooms in sour cream sauce, and I decided to offer the recipe with a photo of this dish.
Speaking of beef. In addition to the fact that it is tasty and fragrant, its benefits cannot be ignored. A fresh cut of beef can make up for iron deficiency in the body, so do not miss the opportunity to buy the best fresh cut of beef to cook in your kitchen.

Required products:
- 350 grams of beef (veal),
- 250 grams of fresh mushrooms,
- 150 grams of sour cream,
- 150-200 grams of onion,
- 3-4 tables. l. vegetable oil,
- optionally salt, pepper,
- some water.

How to cook with a photo step by step

We cut the meat washed and wiped with napkins into elongated strips: in this form, the beef will cook faster and be soft. I prefer young veal, it is very tender, tasty and cooks a little faster than mature beef.

Prepare the mushrooms: rinse them with water, cut into slices of medium thickness. We will also cut onions: we will use half of its amount for mushrooms, and the second half for meat.

We heat the pan with vegetable oil, put the pieces of beef there and start frying.

When the meat is fried, add a portion of the onion there. A little salt, pepper and bring to a beautiful color, such a brownish tint. If the onion gave little juice, then you can pour in a little water so that the meat is stewed (in time, let the beef stew for 40 minutes on a quiet fire).

While the beef is fried, fry the mushrooms with the remaining onion. For the recipe, I used champignons, they have a pleasant taste and aroma. With beef, such mushrooms are perfectly combined. Fry for 6-8 minutes, until the mushrooms become fragrant and fried on all sides.

When the meat has become twice as soft, add mushrooms to it. We stew the products all together for 10 minutes, their aromas will mix and spread throughout the kitchen, causing the whole family to appetite. You can add some more water.

Add sour cream and mix.

Simmer everything together for another 15 minutes until the sauce thickens. The finished dish will become your calling card and everyone will appreciate the cooked beef with mushrooms.

Bon Appetite!

2018-05-07 Marina Vykhodtseva

Grade
prescription

3913

Time
(min)

servings
(people)

In 100 grams of the finished dish

8 gr.

carbohydrates

3 gr.

113 kcal.

Option 1: Classic beef with champignons

In a traditional recipe, beef with mushrooms is cooked in tomato sauce. Here is one of the easiest and most versatile recipes. Such meat with mushrooms can be served with pasta, buckwheat, rice, potatoes and any other side dishes. If desired, make more sauce, just add more tomato and water.

Ingredients

0.3 kg of champignons;
0.4 kg of beef;
50 g of oil;
a spoonful of flour;
bulb;
70 g of tomato paste;
300 ml of water.

Step-by-step recipe for classic beef with champignons

Rinse beef flesh, cut into cubes. Heat oil, add meat and start frying. Cook over low heat for about ten minutes, stirring regularly.

We wash the mushrooms, but do not soak. We chop the champignons in arbitrary pieces, you can use plates. Onion cut into half rings. Add the onion to the beef, cook for another two minutes, then add the mushrooms. Mix and start frying. As soon as the mushrooms release their juice, lower the temperature and cover the dish. Simmer for 40 minutes.

Remove the lid, let the remaining water evaporate, then add the tomato paste, stir, add the flour. Mix well, warm and dilute with hot water.

After adding the liquid, you can add salt and pepper to the meat. Simmer in the sauce all together for another fifteen minutes, the pieces should be soaked. Add spices and herbs to taste.

It is not necessary to cut the meat into large pieces for such dishes, otherwise the stewing and frying time may be delayed. Also, do not add tomato ahead of time, it also slows down the cooking process.

Option 2: A quick recipe for beef with champignons in pots

Such meat with mushrooms is not prepared very quickly, but it practically does not require active participation. You just need to collect everything in pots, and then it's up to the oven. You can put the dish in the oven and go about your business. Dish with vegetables, you will additionally need a little mayonnaise.

Ingredients

0.5 kg of beef;
one carrot;
350 grams of champignons;
two bulbs;
70 grams of mayonnaise;
salt pepper.

How to quickly cook champignons with beef

Rinse the beef, cut into cubes or cubes, pour into a bowl. Wash the mushrooms and cut each small mushroom into four parts. If the hats are large, then divide into six or eight parts. We shift the mushrooms to the meat.

We clean the onions and carrots, chop everything into strips, but do not suck finely. We send vegetables to beef and champignons. Pepper, salt, season it all with mayonnaise. Stir like a salad.

We lay out the meat with mushrooms in pots, be sure to close. No liquid is required. Just cover and put in a cold oven. We cook for 2 hours at 180 degrees, this time taking into account heating.

If desired, 25 minutes before the end of cooking, remove the lids from the pots and throw on top of a tablespoon of grated cheese or one piece at a time, let it melt and fry.

Option 3: Beef with champignons in sour cream sauce

Mushrooms with sour cream are ideally combined, like beef. To your attention is a very tender, tasty and incredibly soft dish, which can also be served with any side dishes. It will be especially successful with buckwheat or boiled potatoes.

Ingredients

500 g of beef pulp;
300 g of champignons;
6-7 tablespoons of oil;
300 g sour cream;
two bulbs;
dill greens.

How to cook

Divide the butter in half and send it to different pans. We put one of them on the stove, let it heat up, immediately proceed to the preparation of beef. Cut the meat into 1 cm pieces. Add to the heated fat, lightly fry, literally a minute, cover and simmer in your juice for half an hour.

We cut mushrooms. We put the second frying pan on the fire. Add the mushrooms, fry a little, then add the onion and cook together for another three minutes.

Open the pan with beef, add mushrooms to it, salt and pepper, add sour cream. Stir everything with the sauce and cover again. Cook for 20 minutes or just until meat is tender. At the end, pepper, sprinkle with dill.

You can pour such a dish not just with sour cream, but with its mixture with soy sauce, it will turn out unrealistically delicious. Just remember that it is very salty. If sour cream is oily, then you can dilute it with a third part or in half with water.

Option 4: Baked beef with champignons and potatoes

You can fry potatoes with beef and mushrooms, but it is more convenient and easier to bake in the oven. It will turn out very tasty, juicy, and not so greasy. This recipe is for the form, but can be baked in a sleeve or in a special bag.

Ingredients

700 g potatoes;
1 tsp mustard;
300 g of champignons;
500 g of beef;
two bulbs;
15 ml soy sauce;
3 art. l. sour cream;
garlic (a couple of cloves).

Step by step recipe

First, we cut the beef into slices by a centimeter, beat lightly with a hammer to make the meat soft and juicy, after that we turn the slices into small pieces. Salt and pepper, add a spoonful of soy sauce and mustard. We stir.

It's time to start working on vegetables and mushrooms. Peel the potatoes, cut into slices, also champignons, onions into strips or rings. It can be poured directly into the meat.

We put the beef and onions in a greased form, sprinkle with mushrooms, lightly salt and pepper. Lay the potatoes on top. We combine sour cream with chopped garlic, grease the potatoes.

We cover the dish with foil, cook champignons with beef for 45 minutes at 180. Then we remove the foil sheet and bake without it for another fifteen minutes.

You can sprinkle such a dish on top with grated cheese, but this is done at the very end, otherwise the product will simply burn, resulting in a dry and tasteless crust.

Option 5: Beef with mushrooms and cheese

Beef and mushrooms in the oven can be cooked in many ways. Here's a platter option. We use the pulp and tenderloin, which can be cut into neat and approximately equal slices.

Ingredients

500 g of beef;
120 g of champignons;
160 g of cheese;
110 g mayonnaise;
1 onion;
spices.

How to cook

We cut the beef in layers of half a centimeter and beat off a little on one side, and then on the other side. Sprinkle with pepper, salt, send to a greased baking sheet. Onion cut into thin strips, sprinkle meat.

We wash the champignons, cut them into slices, put them on the onion, try to evenly distribute them. Lightly grease the mushrooms with mayonnaise, just a little bit. We fall asleep with cheese.

Step 3:
We make a small hole in the bag with mayonnaise and draw a frequent, but thin lattice on top of the cheese. We put the beef in the oven for 40 minutes, bake at 190 degrees.

You can cook such a dish not only with fresh mushrooms, but also with canned champignons. The temperature and time will not change, but we salt the meat carefully.

Option 6: Braised beef with champignons and potatoes

Another way to cook champignons and beef with potatoes. This dish is perfect not only for dinner, but also for lunch. Only in this case, add a little more water.

Ingredients

500 g of meat;
5 champignons;
10 potatoes;
5 tablespoons of oil;
0.5 bunch of dill;
2 onions;
paprika, black pepper;
1-2 cloves of garlic;
400 ml of water.

How to cook

We heat the oil in a saucepan or in a cauldron. We cut the beef into bars no thicker than a centimeter, throw it into the fat and fry it almost to a ruddy color, add the onion, mix, after a minute add the mushrooms. Cook with champignons for ten or fifteen minutes. First, they will release the juice, and then they will also be lightly browned with onions and beef.

While the base is cooking, peel the potatoes. It can be cut into bars, cubes or simply into four parts. Add to the bulk. Salt, pepper and stir everything together.

Add water according to the recipe. We use boiling water so as not to lower the temperature in the cauldron, cover. After boiling, reduce the heat and simmer for at least 30 minutes. You don't even have to lift the lid.

After half an hour, check the readiness of the potatoes. If it has already reached softness, then it's time to pepper, you can squeeze the garlic, add sweet paprika and herbs. After getting fragrant spices into the dish, immediately turn off the stove.

Mushrooms should be washed before use, but they should not be soaked. Otherwise, the mushrooms will become watery, not fried, and the taste will suffer.