Beef with mushrooms in creamy sauce
4 servings
120 minutes
Beef with mushrooms in creamy sauce is the embodiment of culinary harmony, where juicy meat gains tenderness in a creamy texture and mushrooms add depth of flavor. This recipe has roots in Russian cuisine, where the combination of meat and mushrooms has always been considered a symbol of home comfort and sophistication. Spicy notes of garlic and black pepper reveal the rich aroma of the dish, while the soft, velvety sauce makes it an ideal complement to side dishes. Serving this dish comes with a pleasant feeling of warming fullness, especially on cold evenings. It pairs wonderfully with mashed potatoes or fresh bread, helping to savor every nuance. This dish not only satisfies but also offers gastronomic pleasure worthy of a festive dinner.
1
Cut the beef into small cubes, mix with salt and pepper. Let it sit for 10 to 15 minutes.
- Beef: 900 g
- Salt: to taste
- Ground black pepper: to taste
2
Quickly fry the mushrooms in vegetable oil over medium heat and transfer to a plate.
- Champignons: 250 g
- Vegetable oil: to taste
3
Fry the beef in portions in vegetable oil until lightly golden. Transfer to a plate.
- Beef: 900 g
- Vegetable oil: to taste
4
Put a piece of butter in the pan and sauté finely chopped onion and garlic. When they become soft and golden, add flour. Stir vigorously until the flour browns and a nutty aroma appears.
- Butter: to taste
- Onion: 1 piece
- Garlic: 2 cloves
- Calibrata flour: 15 g
5
Add broth, whisk vigorously until smooth and slightly thickened.
- Meat broth: 3 glasss
6
Add beef, salt, and pepper to the sauce to taste. Cover with a lid and continue to cook for about 1 hour until the meat is tender but still firm.
- Beef: 900 g
- Salt: to taste
- Ground black pepper: to taste
7
Stir and add a cup of broth if the sauce becomes too thick.
- Meat broth: 3 glasss
8
When the meat is tender, add cream, then after a minute add the mushrooms. Cook everything on low heat for 2 to 3 minutes until the mushrooms are heated and soft. Do not bring the sauce to a boil to prevent separation.
- Cream 20%: 1 glass
- Champignons: 250 g