Meat goes well with mushrooms, and they, in turn, can give beef, lamb or pork a brighter, more intense taste. These foods can be stewed together or mixed in a sauce.
It is necessary
-
- 600 g beef fillet;
- 30 g dry mushrooms or 120 g fresh;
- 1 stalk of celery
- 2 onions;
- beef bone with meat;
- 1/2 tbsp. white wine;
- 1 medium carrot;
- vegetable oil;
- Bay leaf;
- salt and pepper.
Instructions
Step 1
Cook the broth. To do this, take a beef bone with a little meat and place it in a pot of cold water. Peel the onion, cut it in half and add to the same. Place a few black peppercorns and bay leaves in a saucepan. Boil the broth for at least two hours, periodically skimming off the foam. Season with salt in the middle of cooking. Strain the finished broth so that it becomes transparent.
Step 2
Prepare the mushrooms. Soak the dried ones in water for at least half an hour. Rinse fresh ones thoroughly in several waters to remove sand and soil if mushrooms were collected in the forest. Remove the damaged spots. Small mushrooms can be left intact, while large ones must be chopped.
Step 3
Cut the beef fillet into slices no thicker than 3 cm. Beat lightly, salt and pepper on both sides. Heat vegetable oil in a skillet. Place the meat there and fry for 4 minutes on each side. Then pour the wine over the meat and boil it for another 5-7 minutes. After that, pour in 1/2 tbsp. beef broth. Cover and simmer over low heat.
Step 4
Cut the carrots into strips and finely dice the celery stalks and onions. Fry all together for at least 5 minutes. Add mushrooms to vegetables and cook for another 2-3 minutes, reducing heat. Put the vegetable mixture to the beef - by this time it should be stewed for at least an hour. If all the liquid has evaporated, add a little more broth. Season with salt and pepper to taste. Cook meat, vegetables, and mushrooms together for at least an hour. For thickening, you can add a little flour to the sauce 5-10 minutes before the end of cooking. When serving, the meat can be cut into smaller pieces.
Step 5
Serve the boiled rice garnish with a little saffron and butter with the beef with mushroom sauce. A suitable drink would be a rich-flavored red wine, such as the Spanish red Rioja.
