Creamy beef with wild mushrooms
4 servings
60 minutes
Creamy beef with forest mushrooms is a true symbol of Russian cuisine, infused with the aromas of the forest and the coziness of home. Tender pieces of beef are slowly stewed to softness, absorbing the rich flavor of mushrooms that have long been part of Russian culinary traditions. The velvety cream sauce made from milk and butter envelops the meat, giving it a special tenderness. The dish pairs perfectly with mashed potatoes or buckwheat porridge, creating a harmony of flavors. It is served at family dinners, on festive days, and as a cozy treat in cool weather. This recipe reflects the simplicity and sophistication of Russian cuisine, offering warmth and rich gastronomic experiences to everyone who tries it.
1
Cut the beef into pieces to your liking. Place it in a multicooker and stew until the meat is fully cooked, about 2 hours. If you don't have a multicooker, a regular pan will help!
- Boneless beef: 500 g
2
We defrost forest mushrooms or chop fresh ones into smaller pieces. We place them in a frying pan, add sunflower oil, and fry.
- Frozen wild mushrooms: 500 g
3
Slice the onion into half rings and add it to the mushrooms, frying everything until semi-cooked.
- Onion: 2 pieces
4
Take a small pot, melt the butter, add flour, and fry for 1-2 minutes, stirring constantly to prevent burning! Pour warm milk into the flour and butter, stirring continuously until it thickens. Once the sauce thickens, add mushrooms and onions, along with finely chopped garlic. Bring to a boil and turn off.
- Butter: 70 g
- Wheat flour: 2 tablespoons
- Milk: 2 glasss
- Garlic: 3 cloves
5
In the multicooker, where the beef is located, add the sauce. Mix everything well, add finely chopped greens (I had green onions and dill) and simmer while stirring occasionally! Mashed potatoes, spaghetti, rice, or buckwheat are great as a side dish! Enjoy your meal!
- Fresh herbs: to taste