Beef Stroganoff is a delicious and popular meat dish that can be served on its own or in addition to various side dishes. At one time, this dish was familiar to me and always relevant. Agree, it’s very convenient to cook a pot of meat with a delicious gravy, and then change the side dishes and add meat prepared in advance. Now I don’t cook beef stroganoff as often as before, but this dish is still one of my favorites. I decided to do my bit and try adding champignons to the meat, which, by the way, I haven’t bought for a long time. I will say that in this version everything turned out very tasty! I recommend!
To prepare beef stroganoff from veal with champignons, we will prepare the necessary products from the list.
The veal should be washed with water, dried and cut into strips against the grain. The thickness of the strips should be about a centimeter or a little more.
Cut the onion into half rings and the champignons into slices. If the mushrooms are large, then the plates can be cut into several parts.
Heat vegetable oil in a frying pan, add meat and fry it on all sides until crust appears.
Then transfer the meat to a saucepan and add water so that it almost completely covers the meat. Simmer until the meat becomes soft.
Place the onion in the frying pan where the meat was fried, fry until golden brown, then add the champignons and fry them for 5 minutes.
Return the meat to the pan along with the gravy, add salt and pepper, and add meat seasoning.
Combine sour cream with tomato sauce, add to the pan and stir.
Cook the dish for another 7-10 minutes under the lid.
Veal Stroganoff with champignons is ready. Serve it with any side dish or on its own along with some bread that can be dipped in this gravy. This is delicious.
Bon appetit!
My dear friends, do you want to feed your family a delicious, satisfying and healthy dish? Then prepare veal stewed with champignons. I am sure that this dish will not leave anyone indifferent, as it turns out very, very tasty. You tell me what’s special here, well, meat, well, mushrooms... Yes, but thanks to the use of a bouquet of spices, which, by the way, everyone can choose according to their taste, meat It turns out very tender and fragrant. As a side dish, I prepared fluffy mashed potatoes, but this dish will not become less tasty with rice, buckwheat porridge and pasta. It's a matter of taste here!
For cooking veal stewed with champignons we will need:
- 800 gr. veal
- 300-400 gr. champignons
- 1 onion
- 1 carrot
- 3 cloves garlic
- 2 bay leaves
- Salt, black pepper to taste
- 2 cups broth (I used chicken broth)
- Spices to taste - I used coriander, nutmeg and paprika
These are the products we will need to prepare the dish..
I peeled the mushrooms, but you don’t have to peel them.
For this dish, it is better to take the meat without bones.
First, let's prepare all the vegetables.
Cut the onion into small cubes.
Peel the carrots and cut into thin slices
Finely chop the garlic.
Cut the mushrooms into slices.
Veal cut into small cubes.
Heat vegetable oil in a frying pan, add chopped veal and fry over high heat until a golden crust forms. Make the fire high so that the meat is fried and not boiled.
Add chopped onion and half the garlic. Then fry over high heat.
Now we add chopped champignons and fry everything together.
At this stage, add salt, add bay leaf, and fill with broth.
Cover with a lid and simmer for approximately 30 minutes, stirring occasionally.
Now add chopped carrots and the rest of the garlic to the meat with mushrooms.
We also add your favorite spices- I added ground coriander, paprika and nutmeg.
Close the lid and cook for another 30 minutes.
The veal turned out very soft and flavorful.
For stewed veal with mushrooms I prepared mashed potatoes and a salad of fresh cucumbers, tomatoes and green onions.
Lunch turned out great!
BON APPETIT!
Properly cooked veal meat is very juicy, tasty, aromatic and goes well with any side dish.
Veal recipe with mushrooms
Ingredients:
- veal – 500 g;
- champignons – 250 g;
- adjika – 1 teaspoon;
- tomato – 1 pc.;
- onion – 1 pc.;
- vegetable oil;
- onion – 1 pc.;
- Suneli hops – 0.5 teaspoon.
Preparation
Fry the chopped onion in a frying pan until translucent, add the sliced mushrooms, mix and sauté for about 5 minutes. We wash the tomatoes, chop them into small pieces and throw them into the fryer. Season the vegetables with salt, stir, cover and simmer for about 10 minutes over medium heat. Without wasting any time, let's move on to cooking the meat.
Cut the veal into small pieces, sprinkle with seasoning, season, salt and mix everything with your hands. Well, that's all, we have all the components of the dish ready. Now take a baking dish, grease it with vegetable oil and place pieces of marinated meat on the bottom. Next, cover the veal with vegetables, cover with foil and secure it around the perimeter of the mold. Preheat the oven to 200 degrees and place our meat dish in it for 1 hour. Carefully remove the finished veal with mushrooms from the oven and serve with pasta or.
Veal with mushrooms in a slow cooker
Ingredients:
- veal – 400 g;
- fresh mushrooms – 400 g;
- sour cream – 250 ml;
- onion – 1 pc.;
- flour – 2 tbsp. spoons;
- sugar;
- spices.
Preparation
To prepare veal stewed with mushrooms, wash the meat and cut it across the grain to form strips. In a multicooker pan, melt the butter on the “Baking” mode and, stirring, fry the veal. In a frying pan, sauté diced onion, add chopped champignons, sauté for 5 minutes and stir. Then add a little flour and transfer the roasted vegetables to the meat. Fill with broth, add spices, sour cream and cook the veal with mushrooms for an hour, selecting the “Stew” program.
Veal rolls with mushrooms
Ingredients:
Preparation
We clean the carrots and chop them into strips. Cut the beans into pieces and blanch in salted water. Chop the meat into high slices, lightly beat it, add some salt, grease it with adjika, lay out the vegetables and roll the pieces of veal into rolls. Fry them in oil, pour in a little broth, add sour cream and cook for about 1.5 hours over low heat.
I recently came across a good piece of young veal in a store. I’ve been wanting to cook veal with mushrooms for a long time - I’ve heard a lot of good reviews about this dish. I then decided to buy this beautiful piece of meat and not miss the opportunity to realize my plan.
Champignons were also purchased along with the meat. The rest of the ingredients were found in the house.
I placed the veal in a heated pot, into which I had previously poured vegetable oil for frying. Fry for 10 minutes.
At this time, I peeled and cut the onions into half rings.
When the liquid released during frying the meat had almost evaporated, I added the onion to the pot and continued frying.
The champignons I came across were quite large - I washed them and cut them into 4 pieces.
I threw them in to fry with the meat and onions.
The meat, onions and mushrooms were fried for 5-7 minutes. After which I added wine to the pot, mixed everything and left the pot to simmer over fairly high heat, stirring constantly so that the alcohol evaporated from the wine and the wine reduced in volume by almost half.
While the meat was stewing, I prepared an “edible plate”, which I also had as a side dish. To do this, I cut off the top of the sour cream cake - this top will serve as a lid. Carefully, so as not to damage the bottom of the “plate,” I scraped out the crumb.
I had four such “plates”, so there was a decent amount of crumb left. I no longer needed this crumb for this dish; it can be dried in the oven and then made into breadcrumbs or used for dessert, which I will talk about in the coming days.
I placed the meat with mushrooms and a delicious and delicate sauce in a bread bowl and garnished with chopped dill. That's all - the dish is ready!
Bon appetit!
To receive the best articles, subscribe to Alimero's pages.
Incredibly tasty stewed veal with mushrooms is a classic dish from French cuisine recipes. This dish is not one that is prepared in a hurry. The veal meat is cooked slowly with the obligatory addition of a sauce made from cream and egg yolks.
Ingredients for veal stew with mushrooms:
- 700 grams of fresh veal
- 400 grams of champignons
- 2 onions
- 2 carrots
- 4 tablespoons olive oil
- 200 ml dry white wine
- 150 ml cream
- 2 cloves garlic spices for meat
- 2 tablespoons cornstarch
- 3 raw egg yolks
- 1 lemon
- 3 tablespoons vegetable oil for frying mushrooms ground black pepper and salt to taste
Veal recipe:
400 grams of champignons, peeled, cut into thin slices, then sprinkle them with lemon juice and set aside.
Peel and finely chop 2 onions. Some of them will be needed for cooking meat, some for mushrooms. Peel the carrots and cut into thin strips.
Prepare 700 grams of veal. To do this, remove all unnecessary parts and cut the best part of the meat into small oblong pieces.
Pour 4 tablespoons of olive oil into the pan. Place on medium heat. When the oil is hot, add chopped veal meat, ground black pepper and salt to taste. Fry the meat, stirring constantly, until the meat turns brown. Then remove the meat and transfer it to any vessel. Leave the pan over medium heat and pour in 200 ml of dry white wine. Then add most of the chopped onion, chopped carrots, meat spices, two whole cloves of garlic and simmer a little. Then put the fried meat into the pan.
Pour enough boiled, cooled water into the pan to completely cover the meat (but no more). Cover the pan with a lid and cook over low heat for one and a half hours. After this time, pour the contents of the pan through a colander, transfer the meat and vegetables into a separate bowl, removing the garlic cloves, and pour the liquid back into the pan and leave over medium heat.
Meanwhile, prepare the sauce. To do this, use a whisk or mixer to beat a mixture of 150 ml of cream, 3 egg yolks, the juice of half a lemon, 2 tablespoons of corn starch, ground black pepper and salt to taste.
Slowly pour the resulting sauce into the contents of the pan, stirring constantly. The sauce will thicken quickly. Immediately add the meat, mix well, taste the dish for salt and pepper. Leave the meat on low heat.
Prepare the champignons. To do this, put a frying pan on high heat, pour in 3 tablespoons of olive oil, add the remaining finely chopped onion, a little pepper and salt. When the onion turns golden brown, add the mushrooms and quickly fry over high heat, stirring constantly. Finish cooking when all the moisture from the mushrooms has evaporated.
Place the cooked champignons in the pan with the meat. Simmer a little more over low heat. The dish is ready.
Serve the finished stewed veal with mushrooms with boiled potatoes or rice.
