Beef with mushrooms - recipes

Many housewives do not like to cook beef main dishes, because it takes a lot of time. However, the product contains many proteins, vitamins, minerals that are beneficial to health, and therefore should be present in the human diet. Beef goes well with vegetables, cheese, and especially mushrooms - a source of valuable amino acids. You can cook it in the oven, slow cooker and in a pan, getting new flavor combinations depending on the accompanying ingredients.

beef recipe with mushrooms

Beef dishes with mushrooms are fragrant, satisfying and nutritious. This type of meat has the ability to change its taste by absorbing the juices of other products and dressings. As a result, by adding one new component to the recipe, you will get a completely different dish. Beef pulp cooked with mushrooms will be a great addition to a side dish of cereals, pasta or mashed potatoes.

In sour cream sauce

• Time: 1 hour.
• Servings: 5 persons.
• Calorie content of the dish: 123 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: international.
• Difficulty: beginner-friendly.

Beef with mushrooms, cooked according to this step-by-step recipe, is very soft, tender and tasty. Such qualities are given to it by sour cream sauce. If you want to diversify the dish with spicy spicy notes, marinate the meat for two hours in mustard. Any mushrooms are suitable - fresh or dried, but it is better to use the first option to avoid pre-heat treatment in the form of soaking or boiling.

Ingredients:

• beef - 0.6 kg;
• champignons - ½ kg;
• carrots, onions - 3 pcs.;
• sour cream - ¼ kg;
• salt pepper.

Cooking method:

1. Cut the beef into thin slices, lightly fry in a pan.
2. Add champignons cut into slices, onions chopped in half rings and grated carrots. Saute mushrooms until done.
3. Pour in sour cream, add spices, mix everything. Stew over low heat for half an hour, covered with a lid.

Beef with mushrooms in the oven

• Time: 2 hours.
• Servings: 5 persons.
• Calorie content of the dish: 117 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: international.
• Difficulty: beginner-friendly.

A dish of beef baked in the oven with mushrooms, vegetables, turns out juicy and fragrant. A beautiful golden brown crust of melted cheese gives an appetizing appearance. You can serve such food, either separately with a glass of red wine, or with a side dish of crumbly rice. You can replace the parmesan declared in the recipe with any other type of hard cheese if you wish.

Ingredients:

• beef pulp - ½ kg;
• mushrooms - 0.3 kg;
• eggplant, onion, pepper (Bulgarian) - 1 pc.;
• tomatoes - 3 pcs.;
• butter (butter) - 70 g;
• parmesan - 50 g;
• oil (olive) - 1 tbsp. l.;
• salt, pepper, parsley.

Cooking method:

1. Wash the pulp, cut into small slices, sprinkle with seasonings, lightly fry in a hot frying pan.
2. Pour a cup of water, simmer the dish for half an hour under the lid.
3. Add chopped mushrooms, onions, butter. Fry, stirring, for a quarter of an hour.
4. At the bottom of a refractory form, put the eggplant, cut into half rings, add salt. Top - meat, and then sweet pepper, chopped into small cubes. The last layer will be circles of tomatoes.
5. Salt the mixture, pepper, bake for half an hour at 180 degrees.
6. Take out the form, sprinkle the dish with olive oil, sprinkle with grated parmesan and chopped parsley.

beef stroganoff

• Time: 1 hour 15 minutes.
• Calorie content of the dish: 167 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Difficulty: beginner-friendly.

Stroganoff-style beef tenderloin goes well with a side dish of noodles, potatoes and any porridge. In addition to the classic recipe, there are dish options using turkey, rabbit, pork, chicken pulp, hearts and even stomachs. Mushrooms make beef stroganoff more satisfying, and cream or sour cream makes the meat less tough.

Ingredients:

• beef tenderloin, champignons - 0.3 kg each;
• onion (white, onion) - 150 g;
• oil (sunflower) - 100 ml;
• cream - 3 tbsp. l.;
• flour - 0.1 kg;
• broth (beef) - 1 tbsp.;
• parsley, spices.

Cooking method:

1. Heat a little oil in a frying pan, pass the chopped onions on it until golden brown.
2. Chop mushrooms into large slices, fry together with onions, salt, pepper for 10 minutes.
3. Cut the meat into pieces, beat each one, and then cut into thin strips. Transfer to a bowl and roll in flour. Fry the meat in hot oil for 5 minutes on one and the second side.
4. Add onion with champignons, pour in hot broth, add spices. Stir, simmer for about a quarter of an hour.
5. Pour the cream into the mixture, mix, but do not heat them for too long, but only warm them up slightly.
6. Turn off the stove, sprinkle the beef stroganoff with chopped parsley.

Stew with mushrooms

• Time: 2 hours.
• Servings: 3-4 persons.
• Calorie content of the dish: 110 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Difficulty: beginner-friendly.

Stewed beef with mushrooms according to this recipe is cooked not in a pan, but in the oven. Mushrooms, tomatoes give a lot of juice, which is soaked in meat pieces. Instead of tomatoes, you can use pasta or ketchup, but with fresh vegetables, the dish will be tastier. Mushrooms are easy to replace with oyster mushrooms, and if you don't like suneli hops, use your favorite seasonings.

Ingredients:

• beef - ½ kg;
• champignons - ¼ kg;
• tomatoes, bulbs - 2 pcs.;
• adjika (in the form of seasoning) - 1 tsp;
• suneli hops - ½ tsp;
• salt, oil (lean).

Cooking method:

1. Saute chopped onion in hot oil until translucent.
2. Add sliced ​​mushrooms. After stirring, fry them for 10 minutes.
3. Add diced tomatoes, salt and stir. Simmer the mixture under the lid for another 10 minutes.
4. Cut the beef into medium-sized cubes, mix with spices and put on the bottom of a refractory form, greased with oil.
5. Put a layer of vegetables on top, cover the form with foil.
6. Bake for an hour in the oven at 200 degrees.

With potato

• Time: 1 hour 40 minutes.
• Calorie content of the dish: 118 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Difficulty: beginner-friendly.

Beef baked with potatoes and mushrooms is a completely independent dish. When serving, it can be crushed with grated cheese. In addition to the spices stated in the recipe, if desired, add tarragon or rosemary, only a little, literally on the tip of a knife. These herbs will make the meat so flavorful that the household will ask for more. If possible, use homemade sour cream.

Ingredients:

• beef pulp, potatoes - ½ kg each;
• champignons - 0.2 kg;
• onion bulb - ½ pc.;
• sour cream - 3 tbsp. l.;
• fresh basil - 1 sprig;
• marjoram - ¼ tbsp. l.;
• oil (lean) - 10 ml;
• parsley, spices.

Cooking method:

1. Wash the beef pulp, cut into portions of medium size, mix with salt and pepper.
2. Grind the peeled potatoes into thin circles, mix with sour cream, seasonings.
3. Chop the onion into small cubes, champignons - into thin slices.
4. Grease a refractory form with oil, put meat on the bottom, then onions, mushrooms (salt) and potatoes.
5. Cook for an hour by baking in the oven at 200 degrees. Before serving, crush the dish with chopped parsley, basil.

• Time: 2 hours.
• Calorie content of the dish: 95 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Difficulty: beginner-friendly.

Roast beef with champignons in pots turns out to be insanely delicious thanks to some subtleties. The meat is pre-marinated, adding piquant notes to it, and the main ingredients are fried before baking so that they “play” in the dish in a new way. For extra flavor, you can add a couple of garlic cloves.

Ingredients:

• beef - 0.45 kg;
• champignons - 0.4 kg;
• potato tubers - 8 pcs.;
• onion - 150 g;
• sour cream - 200 ml;
• water - 200-250 ml;
• pasta (tomato), seasoning for meat, herbs (Provencal) - 1 tbsp. l.;
• soy sauce - 2 tbsp. l.;
• oil (lean).

Cooking method:

1. Marinate the beef flesh cut into small pieces in soy sauce with meat seasoning and pepper.
2. In hot oil, fry the mushrooms, sliced ​​\u200b\u200bin slices and separately the meat until golden brown.
3. Put a layer of beef on the bottom of ceramic pots, then - onion, cut into half rings, mushrooms and potatoes, cut into cubes.
4. Sprinkle with Provencal herbs, pour over the sauce of water, sour cream, tomato paste, salt and pepper.
5. After covering with lids, place in the switched off oven, and then turn it on, setting it to a temperature of 200 degrees.
6. Bake for 50 minutes.

Meat with mushrooms and vegetables

• Time: 1 hour.
• Servings: 4 persons.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Difficulty: beginner-friendly.

Beef pulp stewed according to this recipe is not only tasty, but also very beautiful, appetizing thanks to fresh vegetables and herbs. You will need one bell pepper, but you can put two (small ones), preferably in different colors (red and yellow). So the dish will acquire even more bright colors and additional aroma. If instead of champignons you use dried mushrooms, then boil them first.

Ingredients:

• beef - 0.6 kg;
• champignons - 0.3 kg;
• carrots, peppers (Bulgarian) - 1 pc.;
• bulb bulb - 150 g;
• tomato paste - 1 tbsp. l.;
• oil (lean) - 2 tbsp. l.;
• spices.

Cooking method:

1. In hot oil, fry the meat cut into medium-sized cubes until golden brown.
2. Add the onion, chopped in half rings. Cook, stirring, until softened.
3. Put the pepper cut into strips, champignons, chopped into slices, and grated carrots. Salt, pepper, pour in the sauce from the water with the tomato paste diluted in it. If you want a thick gravy, add 25g of flour thickener to the water and pasta.
4. Simmer roast until done.

With cheese and porcini mushrooms

• Time: 2 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 115 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Difficulty: medium.

Such beef is not only amazingly tasty, but also has an original appearance, as it is prepared in the form of rolls. Inside them is a filling of porcini mushrooms, cheese and onions. You will have to tinker with the preparation of the dish, but the result is worth it. Cheese will need a hard variety and it is better if it is the simplest without a piquant taste and smell. You can add your favorite seasonings if you like.

Ingredients:

• beef, porcini mushrooms - 1 kg each;
• bulb bulb - 230 g;
• cheese - 0.3 g;
• garlic cloves - 2 pcs.;
• oil (olive) - 2 tbsp. l.;
• soy sauce - 3 tbsp. l.;
• black pepper.

Cooking method:

1. Cut the beef pulp into medium-sized plates, beat off. Marinate for 30 minutes in soy sauce mixed with oil, pepper, minced garlic.
2. Finely chopped mushrooms and onions, fry until tender, cool. Mix with grated cheese.
3. Put the filling in the center of each piece of meat, wrap it with a roll, fry on both sides.
4. Fasten the blanks with a toothpick, transfer to a baking sheet, bake for 50 minutes in an oven heated to 200 degrees.

Goulash in a slow cooker

• Time: 2 hours.
• Number of servings: 4-5 persons.
• Calorie content of the dish: 104 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Difficulty: beginner-friendly.

Such household appliances as a multicooker simplifies the process of creating many dishes several times. Beef and mushroom goulash is prepared in two stages: first, all the ingredients are fried, and then stewed until tender. From spices, you can add lavrushka, dried thyme, garlic and other favorite seasonings. Mushrooms are suitable for any, even frozen.

Ingredients:

• tenderloin (beef) - ½ kg;
• mushrooms - 0.4 kg;
• onion bulbs - 3 pcs.;
• water - 300 ml;
• oil (lean) - 3 tbsp. l.;
• spices.

Cooking method:

1. Thawed mushrooms (or fresh), cut beef, onion into small pieces.
2. Transfer everything to a slow cooker, add spices, seasonings, oil and mix. Cook on the "Frying" program for about a quarter of an hour.
3. Pour in water, add salt, set the "Extinguishing" program for an hour.

French beef stew with mushrooms

• Time: 1.5 hours.
• Servings: 5-6 persons.
• Calorie content of the dish: 149 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: French.
• Difficulty: medium.

This dish is very satisfying, tasty, appetizing looks and smells delicious. Serve with baked potatoes or mashed potatoes. Choose juicy tomatoes for French chop so that the meat is saturated with vegetable juice and becomes soft and tender. Hard cheese should be ordinary, for example, Russian, so as not to interrupt the main flavor with a spicy cheese smell.

Ingredients:

• beef pulp - ½ kg;
• champignons - 0.3 kg;
• cheese (hard varieties) - 100 g;
• tomatoes, onions - 3 pcs.;
• mayonnaise (sour cream) - 120 g;
• egg - 2 pcs.;
• spices, fresh herbs.

Cooking method:

1. Cut the beef into medallions, beat off.
2. Cut mushrooms into slices, fry until golden brown. Chop the onion into rings.
3. Beat eggs, mix with half of mayonnaise, grated cheese. Combine the remaining mayonnaise with chopped herbs, spices, seasonings.
4. On a baking sheet, greased with oil, lay out the onion "pillow".
5. Put the chops on top, brush with mayonnaise and spices, cover with tomato slices.
6. Then lay out a layer of champignons and cheese-egg mass. Bake the dish for 35 minutes at 190 degrees. Sprinkle with chopped herbs.

Cooking dishes with beef, mushrooms requires care and knowledge of some secrets. For households and guests to appreciate your level of skill, study the tips of chefs:

1. The most important thing is to choose the right meat. Fresh beef flesh has a uniform red color without spots and foreign smell. When pressed, it should quickly return to its shape.
2. For extra flavor when frying meat, pour in a little alcohol, such as red or white wine.
3. Mushrooms choose only those that you know and know how to cook.
4. Use sour cream or cream when preparing dishes with sauce. They have the ability to soften meat fibers.
5. If you are afraid that the gravy will be too thin, add a little flour.
6. Add spices to the main ingredients to help reveal their taste and aroma: tarragon, thyme, rosemary, basil, cumin.

Video