The meat stewed in beer acquires a bright aroma and rich taste. For such a dish, it is best to take beef. And to enrich the taste and message the meat with additional nuances, add porcini mushrooms to it - then the thick sauce will become even more delicious.
It is necessary
-
- 800 g of beef;
- 200 g of porcini mushrooms;
- 600 ml dark beer;
- 50 g flour;
- 1 teaspoon salt
- 0.5 teaspoon ground nutmeg;
- ground nutmeg;
- 3 tablespoons of vegetable oil;
- 2 tablespoons of butter;
- 2 large onions;
- 2 cloves of garlic;
- 1 teaspoon brown sugar
- 1 orange;
- Bay leaf.
Instructions
Step 1
Rinse the beef, remove the films. Dry the meat with a paper towel and cut into 2–3 cm cubes. On a plate, combine flour, salt, black pepper and ground nutmeg. Dip the flour slices in the flour breadcrumbs.
Step 2
Heat 1, 5 tablespoons of vegetable oil and one spoonful of butter in a saucepan. Place half of the meat cubes in a saucepan and, stirring occasionally, fry them for 2-3 minutes until golden brown. Place the sautéed meat on a plate, add the remaining oil to the saucepan and brown the second portion of the meat. Transfer it to a plate.
Step 3
Peel the onions and garlic. Chop the onion into thin rings, finely chop the garlic. Place everything in the saucepan where the meat was fried and sauté for about 5 minutes, stirring constantly. Add sugar and heat the mixture until the onions are caramelized.
Step 4
Rinse the porcini mushrooms thoroughly, pat dry with a paper towel and cut into slices. Heat vegetable oil in a separate skillet, add mushrooms and simmer until all liquid is completely evaporated. Place the mushrooms in a saucepan with the onion mixture and add the beef.
Step 5
Squeeze the juice from the orange, cut the zest into thin strips. Pour beer into a saucepan, add orange juice, half orange zest and bay leaf. Bring mixture to a boil and reduce heat. Cover the saucepan with a lid and simmer the beef for 1.5-2 hours. If the gravy becomes too thick, dilute with a little hot water.
Step 6
Check the doneness of the meat. If the beef has become soft, remove the bay leaf from the sauce, add salt and ground black pepper, add a little more ground nutmeg. Sprinkle the remaining orange zest on the meat, garnish with bay leaves and serve in portioned bowls. Use French fries or mashed potatoes as a side dish.
