Beef with champignons
4 servings
85 minutes
Beef with mushrooms is a refined dish of European cuisine that combines the rich flavor of meat with the delicate texture of mushrooms. The secret to its rich aroma lies in the combination of red wine, broth, and aromatic herbs that add depth to the sauce. Historically, such dishes are popular in France and Germany, where mushroom sauces often accompany meat dishes. Cooked by braising, the beef becomes juicy and tender, while cream and mustard add a piquant touch. It is perfect for a family dinner or a festive feast, served with mashed potatoes or a crispy baguette that can be dipped into this magnificent sauce.
1
Clean the beef from membranes, cut into cubes of 25-30 grams, fry in heated oil, season with salt and pepper to taste. Pour in wine and broth, simmer covered for 1 hour.
- Beef fillet: 750 g
- Vegetable oil: 2 tablespoons
- Ground cayenne pepper: to taste
- Dry red wine: 250 ml
- Beef stock: 500 ml
2
Peel the onion and soak it in vinegar for 20 minutes. Clean the mushrooms and dip them in boiling water for 1 minute, then add to the meat along with the marinated onion and vinegar. Add cream and mustard, bring to a boil, and simmer for 20 minutes over medium heat. Shortly before finishing, add herbs, salt, and pepper.
- Cocktail (pearl) onions: 300 g
- 3% vinegar: 0.5 glass
- Cream: 2 tablespoons
- Mustard: 1 teaspoon
- Basil: 1 teaspoon
- Wild thyme: 1 teaspoon
- Marjoram: 1 teaspoon
- Salt: to taste