Roast with mushrooms on dark beer
4 servings
255 minutes
Stew with mushrooms in dark beer is a soulful dish of Russian cuisine, filled with rich flavors and deep aromas. Its origins can be traced back to ancient recipes where dark beer was used to give meat special tenderness and depth of flavor. Beef is slowly simmered in a thick sauce enriched with salty bacon, sweet onions, and tender mushrooms, while the dark beer adds noble caramel and hoppy notes. The dish is perfect for a cozy family dinner or festive table, especially in cold weather. It is served with mashed potatoes, fresh bread, or crumbly porridge, allowing you to enjoy its rich taste until the last drop of sauce.
1
Fry the bacon in a skillet or large pot over medium heat.
- Bacon: 200 g
2
Set aside the fried bacon and sauté the onion and mushrooms in the same pan.
- Onion: 2 heads
- Fresh mushrooms: 200 g
3
Sprinkle the onions and mushrooms with two tablespoons of flour, add bacon and beef, then pour everything with beer and beef broth.
- Wheat flour: 2 tablespoons
- Bacon: 200 g
- Beef: 1 kg
- Dark beer (stout/porter): 1 glass
- Meat broth: 0.5 glass
- Salt: to taste
- Ground black pepper: to taste
4
Reduce the heat to a minimum and simmer for 3 to 4 hours.
