Beef with mushrooms

In this section, our creators share the most successful recipes for beef and mushroom dishes with step-by-step photos and instructions. We will tell you and show you how to cook delicious beef with mushrooms!

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Beef and mushroom recipes

Ingredients

Beef (cut) – 500 g

Onions – 1 pc.

Champignons (3-4 pcs.) – 200 g

Sour cream – 3 tbsp. l.

Vegetable oil – 3-4 tbsp. l.

Ground dark pepper - to taste

Ingredients

Beef (cut) – 600-700 g

Ground dark pepper - to taste

Vegetable oil - for frying

Dried mushrooms – 50 g

Champignons – 750 g

Raw smoked bacon/brisket or ham – 90-200 g (to taste)

Butter – 50 g

Onions – 1 pc.

Sherry or white wine – 1 glass + 1-2 tbsp.

Dried or fresh thyme - to taste

Puff pastry – 500 g

Chicken egg – 1-2 pcs. for brushing dough

Reddish food coloring - optional

Fresh herbs - for serving

Ingredients

Meat (pork or beef) – 450 g

Potatoes – 6-8 pcs.

Champignons – 400 g

Onions – 2 pcs.

Tomato paste – 1 tbsp. l.

Salt, pepper - to taste

Sunflower oil - for frying

Soy sauce – 2 tbsp. l.

Seasoning for meat – 1 tbsp. l.

Provençal herbs – 1 tbsp. l.

Ingredients

Beef – 150-200 g

Pork – 150-200 g

Potatoes – 4 pcs.

Mushrooms - to taste

Vegetable oil - for frying

Pepper and salt - to taste

Ingredients

Beef pulp – 0.5 kg

Eggplant – 1 pc. (large)

Bell pepper – 1 pc. (large)

Onion – 1 pc.

Butter – 70 g

Ground dark pepper - to taste

Grated Parmesan cheese – 50 g

Parsley - to taste

Ingredients

Beef – 500 g

Champignons – 200 g

Butter – 50 g

Soy sauce – 4 tsp.

Onions – 1 pc.

Cream 10-15% – 200 ml

Sunflower oil – 3-4 tbsp.

Salt, pepper - to taste

Ingredients

Veal or beef: 0.5 kg;

Champignons: 250 gr;

Onions: 1 piece;

Khmeli suneli (seasoning): 0.5 teaspoon;

Adjika (seasoning): 1 teaspoon;

Ingredients

Veal – 600 g

Champignons – 300 g

Onions – 1 pc.

Sour cream – 120-150 g

Tomato sauce – 1-2 tbsp.

Vegetable oil - for frying

Salt, pepper - to taste

Seasoning for meat - optional

Ingredients

Beef – 500 g

Potatoes – 500 g

Champignons – 200 g

Sour cream – 2-3 tbsp.

Basil, marjoram - to taste

Salt, pepper - to taste

Vegetable oil – for greasing the mold

Parsley - for serving

Ingredients

Beef (shoulder flesh) – 500 g

Honey mushrooms frozen (or fresh) – 400 g

Onion – 200 g

Refined oil for frying – 30 g

Bay leaf – 2 pcs.

Ground dark pepper – 1 tsp.

Ingredients

Beef pulp – 400 g

Champignons – 250 g

Prunes – 100 g

Garlic – 1 clove

Vegetable oil – 2 tbsp.

Salt, pepper - to taste

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Stewed beef with onions and mushrooms

Beef stewed with carrots, onions and mushrooms comes out tender, fragrant, with a tasty gravy, you’ll want to eat a piece again and again.

Ingredients for “Beef Stew with Onions and Mushrooms”:

Beef (pulp) - 700 g
Carrots (Large) – 2 pcs.
Champignons – 500 g
Onion - 1 pc.
Reddish onion - 2 pcs.
Leek - 1 piece
Garlic (+ 1 head) - 4 teeth.
Tomato paste - 1 tbsp. l.
Water – 500 ml
Olive oil - 2 tbsp. l.
Butter - 20 g
Nutmeg - 0.5 tsp.
Dark pepper - 0.5 tsp.
Salt (To taste)
Parsley (Small) - 1 bunch.

Production time: 120 minutes

Number of servings: 5

Nutritional and energy value:

Ready meals
kcal 2223.4 kcal	proteins 169.5 g	fat 139.8 g	carbohydrates 81.8 g
Portions
kcal 444.7 kcal	proteins 33.9 g	fat 28 g	carbohydrates 16.4 g
100 g dish
kcal 93.8 kcal	proteins 7.2 g	fat 5.9 g	carbohydrates 3.5 g

Recipe for “Stewed beef with onions and mushrooms”:

Cut the beef into large pieces.

Pour olive oil into a preheated deep frying pan and add butter. Melt.

Place the beef pieces into the pan and fry over medium heat for 15 minutes.

Cut the carrots into bars and add them to the meat. Stir and fry for 5-7 minutes.

Cut the onions into half rings,
large reddish onion slices and leek rings. Place in a frying pan with other ingredients. Mix well. Leave for 3 minutes.

Add coarsely chopped garlic cloves. Fry for 1-2 minutes.

Cut the champignons into quarters and place in a frying pan. Mix. Fry for 7 minutes. Add tomato paste and water. Mix well. Boil. Reduce heat, cover and simmer for 40 minutes.

After 40 minutes, add nutmeg, black pepper and salt to taste. Cut off a small part of a well-washed head of garlic and place it in a frying pan. Simmer for 10 minutes covered.

Add finely chopped parsley and simmer for another 15 minutes. Ready.

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June 25 Valushka2003 # (recipe creator)

June 24 Valushka2003 # (recipe creator)

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June 24 Valushka2003 # (recipe creator)

June 23 Valushka2003 # (recipe creator)

Beef with champignons

Beef with champignons is a hearty, all-purpose recipe. Serve on the table as an independent dish or as a side dish. Beef pulp is considered a low-calorie dietary product, rich in vitamins and minerals, and is a good basis for almost all savory dishes.

Champignons with beef in sour cream
Champignons with beef in the oven
Beef with champignons and potatoes in a slow cooker
Mushrooms and beef with carrots in a double boiler
Beef goulash recipe

Champignons with beef in sour cream

A recipe for mushrooms with beef and sour cream is suitable as a sauce or side dish for main courses.

Beef pulp - 650 g.
Sour cream - 250 g.
Champignons - 360 g.
Vegetable oil - 65 g.
Onions - 150 g.
Carrots - 75 g.
Spices to taste.
Dill greens.

The beef flesh is washed, drained and cut into small cubes, approximately 1 cm, and simmered in a frying pan with vegetable oil with the lid closed for about 30 minutes over low heat.

Separately fry the diced champignons until golden brown, then add the onions cut into half rings and fry for another 5 minutes.

After half an hour of stewing, fried champignons are added to the hot beef. Then season with salt, ground black pepper, and spices to taste.

Sour cream is added to beef fried with champignons in a frying pan. Then stir the sour cream sauce, cover with a lid and cook for another 25 minutes.

At the end, crushed dill is added, and for lovers of hot sauce, you can add dark ground pepper.

It is recommended to add soy sauce to this dish. But you need to keep in mind that soy sauce tastes salty, so you can overdo it with salt.

Served hot as a side dish for porridge, mashed potatoes, and pasta.

Fragrant champignons in sour cream

Champignons with beef in the oven

Beef with champignons in the oven must also be prepared from young veal. It is recommended to use pure flesh without veins and without film for this dish, because during the manufacturing process the meat is beaten with a special chop hammer, which allows you to quickly and deliciously prepare this dish.

Beef meat - 600 g.
Champignons -145 gr.
Cheese - 180 g.
Mayonnaise - 150 g.
Onions - 2 pcs.
Spices: coriander, turmeric, ground dark pepper.

Beef meat is washed and cut into layers up to 5 mm wide.

Pepper and salt any piece of beef to taste. Then they wrap it in cling film and beat it on both sides.

Place the pieces of beef on a prepared and greased baking sheet.

Sprinkle with onions, cut into rings.

To fry mushrooms, lightly fry the mushrooms with the onion and place them sparingly on a baking sheet as a top layer. Then cover with mayonnaise using a pastry bag or a tight bag, squeezing out vertical stripes.

Sprinkle grated cheese on top of fried champignons and beef. Then they spread it with mayonnaise using a pastry bag, drawing a thick mesh.

Place the baking sheet with meat in a preheated oven for 40 minutes. Bake at 200°C.

Baked beef is served with mashed potatoes or any porridge.

Beef with champignons and potatoes in a slow cooker

Roast beef with mushrooms and potatoes is a common dish in Slavic cuisine. Since ancient times, it has been prepared in Russian ovens, where the products were simmered. Dishes prepared in this way retain a lot of necessary substances inside them.

A modern oven - a multicooker - has a similar effect.

650 g beef pulp;
800 g potatoes;
1 onion;
2 medium sized carrots;
300 g champignons;
1 tsp. salt;
dark ground pepper;
ground paprika;
5 cloves of garlic;
30 g parsley and dill;
vegetable oil;
50 g butter.

The multicooker is turned on to the “Baking” or “Frying” mode. Pour vegetable oil into the bottom of the bowl, 5 tbsp. l.

The meat is washed, cut into small pieces and placed in a bowl, fried until golden brown.

Then add carrots, cut into strips, and lightly fry. After this, add diced onion and sliced champignons and fry for 20 minutes.

The potatoes are washed, peeled and cut into medium pieces. Then they send it to the slow cooker, add salt, pepper, paprika, chopped garlic and butter. Pour water over the vegetables and meat.

Close the lid and set the “Stew” or “Soup” mode for 1.5 hours.

Serve as a separate hot dish, sprinkled with herbs.

Mushrooms and beef with carrots in a double boiler

Mushrooms and beef are a dish for those who are strictly on a diet. But I really want to eat something delicious. In this recipe, vegetables and meat are steamed in a double boiler, exchanging juice and aroma, preserving vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) .

500 g young beef;
2 carrots;
2 onions;
300 g broccoli;
300 g champignons;
100 g bell pepper (can be frozen);
3 cloves of garlic;
salt and spices - to taste.

The meat is cut into medium pieces of 4 cm.
Mushrooms and vegetables are sorted, washed and peeled.
Mushrooms are cut into small squares, carrots into strips, onions into half rings, bell peppers into half rings.
Broccoli is separated into inflorescences.
The meat is mixed with a small amount of mayonnaise and garlic.
Turn on the steamer.
Water is poured into the bottom of the dish according to the equipment instructions.
Place beef and mushrooms on the lower bowl.
All chopped ingredients mixed with salt are poured onto the top bowl.
Close the steamer with a lid and turn on the “Meat” mode for 45 minutes.
Chicken with champignons is prepared in the same way. In this case, select the “Meat” mode for 30 minutes.

This dish is served hot with pasta, rice, buckwheat porridge and mashed potatoes.

Beef goulash recipe

Beef goulash has become popular since Russian times. It is remembered as a traditional side dish for pasta and cereals. For production, it is better to use beef that is young, fresh and light in color. Then the goulash will turn out soft, melting in your mouth.

The following products will be useful for this goulash recipe:

300 g beef;
100 g onions;
200 ml of tomato sauce or thick tomato paste 100 g;
1 tbsp. l. flour;
vegetable oil;
salt;
spices.

Peel the onions and cut them into small pieces and fry them in a frying pan for 2 minutes.

Chop the meat with a knife into 3 cm pieces and add to the onion, stir, cover the pan with a lid and simmer over low heat for 15 minutes.

Add salt, a glass of water to the tomato sauce and stir. Pour diluted sauce or tomato paste over the meat. The sauce should cover the beef by 1cm. If not, add more water. During stewing of the goulash, the liquid will evaporate, so add water if necessary.

15 minutes before cooking, the goulash is seasoned with spices, aromatic dry herbs, covered with a lid and simmered until the meat is cooked.

5 minutes before readiness, dilute flour (1 tbsp) with water separately in a bowl, bringing to a watery slurry. Pour the flour mixture into the dish, stirring. Bring the beef goulash to a boil, cook for 5 minutes and turn off.

Serve with mashed potatoes or pasta.

Recipes for savory beef with champignons

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The combination of the delicate taste of beef and the rich mushroom aroma of champignons creates an appetizing culinary composition. Savory and satisfying dishes made from beef and mushrooms diversify the daily menu and lift your spirits. They can be served for both lunch and dinner. Also, juicy meat dishes topped with mushrooms will pleasantly surprise guests at a gala feast.

Selection and preparation of ingredients
Recipes for beef with champignons
- Traditional recipe
- Beef with champignons in the oven

Selection and preparation of ingredients

All ingredients must be the freshest. It is better to choose large and whole champignons; they must be cleaned of adhering dirt and washed under plenty of running water. Vegetables must be peeled and washed, meat must be washed and dried.

Since beef tends to release juice and become tough, it can be marinated in advance to soften and preserve water.

Recipes for beef with champignons

The step-by-step recipes below will help you prepare delicious beef with champignons. It should be noted that the traditional recipe is universal and allows you to add any type of meat instead of beef. To ensure that beef meat baked in the oven retains its juiciness, you can pour reddish wine over it.

Beef with champignons in the oven

Traditional recipe

Cut the meat into thin slices along the grain. The resulting straw can be cut in half if desired.

Cut the mushrooms into large pieces because they will shrink in size during the cooking process.

Cut the onions in half, cutting each half into large half rings.

Pour flour for breading into the meat and mix with your hands. The flour will prevent it from shrinking during the frying process and will help create a thick sauce.

Pour sunflower oil into a heated frying pan.

Throw in the onion and fry over high heat until light golden brown.

Add champignons to the fried onions and continue frying for 5-7 minutes. over high heat. Make sure that the ingredients do not burn.

Add the meat one piece at a time, in another it will release water and the dish will begin to cook.

Stir vigorously once and let fry for 1 minute. Do not reduce the fire. Stir and fry further for 7 minutes. Mix again.

Add spices to taste.

Pour in cream and stir. Leave to simmer over low heat. If the dish has thickened, you can dilute it with a little water and simmer further.

The stewed meat dish with mushrooms will be ready in half an hour. After making it, you can decorate it with finely chopped herbs.

Beef with mushrooms