Beef with honey mushrooms: proven recipes

Meat with a side dish of mushrooms is considered one of the most excellent combinations for your stomach. Beef with honey mushrooms improves digestion and is perfectly absorbed by the body. Moreover, it is impossible to imagine the best dish on the festive table. And as a complement to a hearty meal will serve potatoes, boiled in slices, or spaghetti from durum wheat.

We offer several proven recipes for beef with honey mushrooms that can never disappoint you.

Beef with pickled mushrooms in a slow cooker

It is worth saying that in this embodiment, you can take much more mushrooms than meat. The recipe for beef with pickled honey mushrooms is very aromatic and rich in taste.

Especially satisfying, aromatic and nutritious is beef with honey mushrooms in a slow cooker.

• beef - 700 g;
• pickled mushrooms - 500 g;
• carrots - 2 pcs.;
• onion - 2 pcs.;
• salt;
• green lettuce leaves;
• ground black pepper - 1 tsp;
• paprika - 1 tsp.

Wash and cut the meat into medium sized pieces. Put in the multicooker bowl, close the lid and turn on the “Baking” mode. Sauté the beef for 20 minutes. So that the meat does not burn, you can add 1 tbsp to the slow cooker. l vegetable oil.

Peel vegetables, rinse in water under the tap. Cut the onion into thin half rings, and grate the carrots on a grater with large divisions.

Rinse the pickled mushrooms under the tap in cold water and drain.

Put vegetables and mushrooms in a multicooker bowl and fry for 10 minutes in the “Baking” mode.

Add salt, ground pepper and paprika, pour 1.5 tbsp. water and extend the same mode for 30 minutes.

Distribute the cooked delicacy on the leaves of green salad and serve as an independent dish.

Boiled potatoes or rice can be a great addition to beef with pickled honey mushrooms.

Beef stewed with honey mushrooms in sour cream

The main factor of any stew is its juiciness and richness. Beef stewed in sour cream will not leave anyone from your family and guests indifferent.

I want to say that there is nothing complicated to cook soft meat in a gentle sour cream sauce. In this cooking option, beef with honey mushrooms in sour cream is made on meat broth.

• beef - 600 g;
• beef broth 400 ml;
• flour - 4 tbsp. l .;
• salt to taste;
• ground black pepper - 1/6 tsp. + ¼ tsp;
• olive oil - 1 tbsp. l .;
• onion - 3 pcs.;
• garlic cloves - 5 pcs.;
• honey agarics - 500 g;
• mustard seeds (ground) - 1.5 tbsp. l .;
• sour cream - 1 tbsp .;
• thyme (dried) - ½ tsp

In a bowl, combine half the flour, salt to taste and pepper on the tip of the knife, mix well.

Wash beef, cut into slices and roll in this mixture.

In a thick deep cast-iron skillet, heat the oil, put the meat and fry it on both sides until golden.

Peel the onions and garlic, wash and chop into cubes, put into the meat and fry for 5-7 minutes.

Connect 3 tbsp. l beef broth and 1 tbsp. l flour, beat a little whisk.

Add to the meat the remaining broth, ground mustard seeds, dry thyme, pepper and salt to taste. Cover the saucepan and simmer over low heat for about 50 minutes.

Add the broth mixture to the meat, mix and simmer for 10 minutes.

Turn off the fire, leave the meat on the stove for 5-7 minutes and then introduce sour cream, mix well.

Serve beef stew with honey mushrooms with boiled Italian spaghetti.

Beef chops recipe with honey mushrooms

Beef chops with honey mushrooms are very juicy and tender. The aroma coming from the oven will “drive anyone crazy”.

In order for your chops to turn out delicious, you need to cut the meat correctly: across the fibers into pieces up to 3 cm thick. In addition, chops from the oven are much healthier and juicier than from a frying pan. Garnish for the dish can be served mashed potatoes.

• beef (preferably tenderloin) - 1 kg;
• honey agarics - 500 g;
• onion - 2 pcs.;
• cheese - 400 g;
• vegetable oil - 4 tbsp. l
• sour cream - 1 tbsp .;
• balsamic vinegar - 1.5 tbsp. l .;
• ground black pepper - 1 tsp;
• Provencal herbs - 1 tsp;
• salt;
• parsley and dill greens - 1 bunch.

Cut the prepared tenderloin into pieces, beat off gently on both sides.

Combine salt, ground pepper and Provence herbs, grate pieces of meat. Sprinkle with balsamic vinegar and leave to marinate for 30 minutes.

Combine the peeled and washed honey mushrooms with chopped onion cubes and fry until golden.

Add sour cream to the mushrooms, salt, add ground pepper and simmer for 15 minutes.

Pour ½ tbsp into the baking dish water, put the chops and put in a preheated oven. Bake for 20 minutes at 200 ° C.

Remove the chops from the oven, put the mushroom mixture with sour cream, sprinkle with grated cheese on top and put in the oven for 20 minutes at the same temperature.

Serve chops with chopped parsley and dill.