How to cook dried mushrooms with meat in pots and a slow cooker: recipes with photos

Fragrant meat with dried mushrooms is a very tender and satisfying dish with a great taste. It surprisingly combines ingredients such as sour cream, meat and mushrooms, giving the dish a particularly exquisite taste. You can cook stewed or baked meat with dried mushrooms both as a festive and as an everyday dish. It goes well with mashed potatoes, buckwheat and boiled rice.

Recipe for stewed meat with dried mushrooms

Ingredients:

  • 0.5-0.6 kg of pork;
  • 150 ml sour cream 15%;
  • onion head;
  • a glass of dried honey agarics;
  • one tbsp. a spoonful of wheat flour;
  • a glass of broth;
  • salt and spices to taste;
  • vegetable oil.

Cooking process:

1. Rinse dry mushrooms, pour boiling water over them and set aside for 30 minutes;

2. Peel the onion, wash under running water, grind, fry until golden brown in sunflower oil;

3. Wash the meat, dry, cut into pieces of medium size, fry it over high heat until a golden crust appears;

4. Once the pork is crusty, reduce heat, add onions and steamed and chopped mushrooms to it. Fry everything together for about 5-7 minutes;

5. Pour in the broth and simmer covered for 30-40 minutes until tender, then salt and add sour cream and mix;

6. Add a tablespoon of flour, mixed with a little water, stir the mixture, heat it to a boil and remove from the stove.

It can be served with rice or other cereals and potatoes.

How to cook dried mushrooms and meat in the oven (with photo)

Not sure how to cook dried mushrooms with meat and are worried that they will turn out tasteless and tough? Try the recipe below in the oven.

Ingredients:

  • 800-900 g potatoes;
  • 450 g lean pork;
  • 1/2 teaspoon of salt;
  • three tbsp. tablespoons of dried mushrooms;
  • a glass of boiling water;
  • Bay leaf.

Cooking process:

1. Rinse dried mushrooms thoroughly under running water in a colander, place in a bowl, pour a glass of hot water, leave for 10 minutes;

2. In the meantime, you need to clean, wash and cut the potatoes into halves and put on the bottom of the goose maker;

3. Wash the meat, cut into portions and put on top of the potatoes;

4. Along the edges of the gosyatnitsa along the walls, put 2-3 laurel mystics;

5. Soaked mushrooms with water, in which they swelled, pour over the potatoes and pork, add another glass of boiling water, salt and pepper, cover the goose pan with a lid and send it to the oven for 1.0-1.5 hours.

To quickly cook aromatic meat with dried mushrooms in the oven, it must be preheated to 190 degrees. Serve the dish warm in a deep dish. To make the meat with dried mushrooms in the oven, presented in the photo below, even more appetizing, you can decorate it with finely chopped dill before serving.

Recipe for cooking meat with dried mushrooms "Po-Petrovski"

One of the most delicious dishes that can often be seen in the menu of cozy homemade cafes and small restaurants is Petrovski meat. The recipe for cooking meat with dried mushrooms "Po-Petrovski" is given below.

Ingredients:

  • 0.5 kg of beef;
  • 0.3 g of dried mushrooms (boletus, honey agarics or boletus);
  • six potatoes;
  • eight cloves of garlic;
  • four heads of onions;
  • a bunch of parsley;
  • 250 ml sour cream;
  • one tbsp. a spoonful of flour;
  • bay leaf, peppercorns;
  • salt to taste;
  • vegetable oil;
  • two sachets of the herb mixture for roasting beef.

Cooking method:

1. Rinse the mushrooms, soak in hot water for 30 minutes;

2. Wash the meat, defrost if necessary and cut into bars or strips, quickly fry over high heat, place in a saucepan with thick walls;

3. Cut the onion into small cubes and fry in vegetable oil with the addition of herbs for frying;

4. Catch the softened mushrooms out of the water with a slotted spoon, cut into strips and send to the pan for meat;

5. Strain the mushroom broth through 3 layers of gauze, pour into a saucepan for meat and mushrooms;

6. Add waterso that it covers the mushrooms and meat, put the bay leaf, pepper, simmer over low heat until half cooked;

7. Meanwhile, peel and cut the potatoes into strips, add to the pan when the beef is almost cooked;

8. Peel the garlic, place half in a saucepan with chopped herbs;

9. 5-7 minutes before being ready, add 150 ml of sour cream to the pan and a tablespoon of flour, diluted in water to give the dish a viscous consistency;

10. When the potatoes are ready, turn off the heat, t leave the dish to infuse for 20-25 minutes.

Serve meat with dried mushrooms in pots (portioned), sprinkle the dish with the second part of garlic passed through a press, and add a tablespoon of sour cream each.

Meat with dried mushrooms cooked in a slow cooker

Delicious, appetizing and very aromatic will turn out meat with dried mushrooms, cooked in a slow cooker.

Ingredients:

  • 600 g of beef;
  • 250 g - dry mushrooms;
  • two onions;
  • 50-70 ml of vegetable oil;
  • 150 ml of water;
  • salt and pepper to taste.

Cooking process:

1. Rinse beef, cut, cut out veins, cut into medium cubes;

2. Rinse the mushrooms and pour boiling water over for half an hour, then cut;

3. Peel the onion, rinse, cut into half rings;

4. Place meat cubes, mushrooms and onions, sprinkle with salt, pepper and mix thoroughly with your hands;

5. In the "Fry" mode, cook a mixture of meat, mushrooms and onions in vegetable oil to a light golden hue. After that, pour water into the multicooker bowl and cook for at least an hour in the "Stew" mode.

At the end of the program, leave the dish in a covered multicooker for another 20 minutes to infuse. Serve with any side dish, garnished with herbs.

French meat with dried mushrooms and potatoes

Those who love baked dishes will definitely like French-style meat with dried mushrooms and potatoes.

Ingredients:

  • 450-500 g of beef tenderloin;
  • five large potatoes;
  • one onion;
  • 150-200 g of hard cheese;
  • 200 g dry oils;
  • 30 g of vegetable oil;
  • 150-200 g of mayonnaise;
  • ground black pepper, salt, dried garlic, spices.

Cooking process:

1. Cut the tenderloin into thin plates as for chops or slices, beat off with a kitchen hammer, salt and pepper;

2. Cut the peeled potatoes into thin slices;

3. Rinse the butter, soak for 30 minutes, cut into pieces;

4. Cut the onion into half rings;

5. Grate hard cheese and mix with mayonnaise;

6. Lubricate the mold with vegetable oil, put the ingredients in 2 layers in the following order - potatoes, meat, mushrooms, onions, a mixture of mayonnaise and cheese;

7. Add 50 ml of water, cover with foil on top and place in a preheated oven for 40-60 minutes. 10 minutes before cooking, remove the foil and sprinkle the dish with spices and grated cheese.

Serve in portioned plates, garnish with herbs.


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