Beef with spicy pickled mushroom sauce
4 servings
180 minutes
Beef with spicy pickled mushroom sauce is a culinary masterpiece of Chinese cuisine that combines the rich flavor of meat with the tangy-salty notes of mushroom sauce. The history of this dish traces back to traditional Chinese recipes that emphasize the balance of flavors. Tender slices of beef baked under a layer of grated cheese develop a golden crust and absorb the aroma of creamy mushroom sauce. The harmony of flavors is achieved through the combination of salty mushrooms, creamy softness, and a hint of vinegar's acidity. This dish not only satisfies but also provides true pleasure, especially when paired with boiled potatoes that highlight its versatility. An ideal choice for lovers of rich and complex flavor combinations.
1
Rub the piece of beef with salt, place it in a pot, add peppercorns, bay leaves, pour vinegar, and let it sit for 2 hours.
- Beef: 1 kg
- Vinegar: 200 ml
- Black peppercorns: to taste
- Salt: to taste
- Bay leaf: to taste
2
We bring the water to a boil, then add a piece of meat soaked in vinegar and cook until done.
- Beef: 1 kg
3
Next, prepare the sauce: finely chop the onion and sauté it with flour in butter. Add sour cream, broth, bring to a boil, and remove from heat. Add finely chopped mushrooms, raw eggs to the mixture, and mix everything well.
- Onion: 2 heads
- Butter: 3 tablespoons
- Wheat flour: 2 tablespoons
- Sour cream: 200 g
- Broth (stock): 6 tablespoons
- Salted mushrooms: 300 g
- Chicken egg: 2 pieces
4
Cut the meat into slices, sprinkle with grated cheese, place in a pan, pour with sauce and bake in a preheated oven for 20-25 minutes.
- Grated cheese: 5 tablespoon
- Broth (stock): 6 tablespoons
- Sour cream: 200 g
- Salted mushrooms: 300 g
5
We serve boiled potatoes as a side dish to beef.
- Beef: 1 kg
