Beef in a pot in sour cream and mustard sauce
6 servings
150 minutes
Beef in a pot with sour cream and mustard sauce is a true embodiment of Russian cuisine, where cozy home flavors blend with the tenderness of meat and a rich creamy texture. The origins of this cooking method date back to ancient times when food was slow-cooked in clay pots in the oven, absorbing aromas and gaining special softness. Beef prepared this way becomes surprisingly juicy, while the sour cream and mustard sauce adds a piquant tenderness. The addition of mushrooms enriches the dish's flavor complexity. It is best served hot with fragrant herbs to highlight the full palette of taste nuances. It pairs wonderfully with mashed potatoes or fresh bread, creating an atmosphere of a true Russian feast.
1
Cut the beef into small pieces (like for stew)
- Beef: 800 g
2
Slice the onion into half rings
- Onion: 1 head
3
Take a clay pot, pour olive oil at the bottom (to completely cover the bottom), place beef and onion in the pot, add pepper and mix everything well (put some onion on top of the beef so the upper pieces don't dry out in the oven).
- Olive oil: 1 tablespoon
- Beef: 800 g
- Onion: 1 head
- Ground black pepper: to taste
4
Place the pot in the oven at 180 degrees for 2 hours
5
Chop the mushrooms finely and fry them in vegetable oil until fully cooked.
- Champignons: 100 g
6
Mix sour cream, salt, and mustard in a separate container (I mix in a large mug)
- Sour cream: 150 g
- Mustard: 1 tablespoon
- Salt: to taste
7
After two hours, take out the pot, add the mushrooms and our sour cream-mustard sauce, and return it to the oven for another 30 minutes.
- Champignons: 100 g
- Sour cream: 150 g
- Mustard: 1 tablespoon
- Salt: to taste
8
Serve sprinkled with fresh herbs.
- Ground black pepper: to taste