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Beef recipes with porcini mushrooms will allow you to prepare a lot of delicious and nutritious meals for your family. Step-by-step precise instructions provide as much information as possible for the correct action. The result is a perfectly cooked juicy dish with high nutritional value and excellent organoleptic properties. See further on the page how beef is cooked with porcini mushrooms in the oven and slow cooker, stewed and baked. Carefully selected ingredients make these recipes versatile for people with different tastes. All of this is classic European cuisine with traditional tastes and aromas.

Beef in white sauce with mushrooms

Beef in white sauce with mushrooms is prepared from the following ingredients:

• Porcini mushrooms - 200 g
• Thyme - 2-3 branches
• Garlic - 5 cloves
• Olive oil - 100 ml
• Arborio rice - 150 g
• Shallots - 150 g
• Cognac - 50 ml
• Mushroom broth - 500 ml
• Butter - 70 g
• Parmesan - 100 g
• Mascarpone - 70 g
• Beef fillet - 400 g
• Demiglas sauce (semi-finished product) - 150 ml
• Watercress - 15 g
• Salt pepper

Cut the porcini mushrooms into small cubes, fry with a portion of thyme and garlic and a portion of olive oil until golden brown.

Lightly fry the dry rice in olive oil with chopped shallots, remaining thyme and garlic, stirring constantly.

Then pour in the cognac and mushroom broth, stirring continuously.

After a few minutes add the mushrooms.

3 minutes before the rice is ready, add butter, grated parmesan, mascarpone and knead well until the end of cooking.

Cut the beef fillet into medallions of 100 g each, season with salt, pepper, thyme and garlic.

Grill on both sides.

Put the finished mushroom risotto into plates with high edges, top with the ready-made beef medallions.

Heat the demi-glace sauce, season with salt and pepper to taste and pour over the beef generously.

Garnish with watercress when serving.

Beef with porcini mushrooms in a pot

The ingredients for beef with porcini mushrooms in a pot are the following products:

• Beef - 550 g
• Fresh porcini mushrooms - 400 g
• Carrots - 250 g
• Celery root - 150 g
• Fat - 130 g
• Leeks - 3 stalks
• Zucchini - 2 pieces
• Mashed potatoes - 2 cups
• Breadcrumbs - 2 tablespoons
• Butter - 2 tablespoons
• Salt and ground black pepper to taste

Wash the mushrooms and cut into small pieces. Wash the zucchini, peel, cut the pulp into small cubes. Rinse the meat, mince it along with peeled carrots, leeks and celery. Salt and pepper the resulting minced meat to taste. Put butter, mashed potatoes, minced meat, mushrooms, bacon and zucchini in clay pots, sprinkle with breadcrumbs and bake until tender.

Beef stew with porcini mushrooms

Ingredients:

• 100 g fresh porcini mushrooms
• 50 g butter
• 150 g beef
• 30 g tomatoes
• 30 g eggplant
• 50 g onions
• Water
• 25 g sour cream
• Salt
• Spices
• greens.

To cook stewed beef with porcini mushrooms, finely chop fresh boletus into strips and fry in butter for 15–20 minutes. Then transfer them to a cast iron. Add thinly sliced ​​roasted beef, ripe tomato slices and diced eggplants and blanched in boiling water. Put a layer of onions, salt, spices on top, add water and simmer over low heat for 40-50 minutes (until tender). 10 minutes before the end of stewing, pour over sour cream, sprinkle with chopped herbs. Serve warm.

Roast beef with porcini mushrooms

Components:

• 500 g of meat
• 500 g fresh porcini mushrooms
• 2 tbsp. spoons of butter
• 2 cloves of garlic
• 1 tsp sugar
• 1 tsp salt
• ground black pepper to taste
• Parsley
• Carrot
• bulb

Cut the meat into thin slices, mix with finely chopped garlic and parsley, carrots and onions. Add sugar and salt and pepper. Leave the meat to stand for 1 hour. Then stew the mushrooms, and boil the meat over high heat. Drain the broth, leaving only on the bottom, add mushrooms and oil. Serve roast beef with porcini mushrooms and crumbly rice.

Beef with porcini mushrooms in sour cream

Ingredients:

• 1 kg of veal pulp
• 2 handfuls of mushrooms
• 2 onions
• 1 tbsp. a spoonful of flour
• 2 tbsp. sour cream spoons
• 1 bunch of celery (or parsley)

Simmer the meat in a saucepan with a little water. Remove, cut into portioned slices. Pour the broth over the mushrooms. Chop the onion into rings, fry in oil, chop the mushrooms. Dilute the fried flour with broth, mix with onions, mushrooms, sour cream and herbs. Pour the sauce over the meat, simmer for 5 minutes. Serve beef with porcini mushrooms in sour cream with mashed potatoes (or rice).

Beef with porcini mushrooms in the oven

Composition:

• 180 g beef tenderloin
• 15 g dried porcini mushrooms
• 140 g potatoes
• 50 g onions
• 25 g butter
• 10 g cheese
• 2 tbsp. sour cream spoons
• 3 g parsley
• 20 g fresh tomatoes salt
• pepper

Peel the meat from films, cut into pieces, salt, pepper and fry in a hot pan on both sides. Fry the chopped boiled mushrooms, onions and tomatoes separately. Boil and fry the potatoes, then put the meat in the pan, put mushrooms, onions and tomatoes on it, and next to them - fried potatoes, pour sour cream and sprinkle with grated cheese. Place the beef with porcini mushrooms in the oven for 45 minutes. Sprinkle with parsley before serving. Serve on the table in a frying pan.

Beef stew with eggplant, mushrooms and tomatoes.

Components:

• 150 g beef
• 100 g eggplant
• 100 g fresh porcini mushrooms
• 20 g butter
• 20 g onions
• 5 g tomato puree
• 75 g tomatoes
• 10 g of capsicum
• 5 g parsley
• 1 bay leaf

Fry soft, lean meat in oil (5 g) until golden brown, add tomato puree, 1/2 cup water, bay leaf and simmer under a lid over low heat until tender. Then cut the meat into 3 slices and in the same bowl cover with finely chopped and fried onions, mushrooms, green pepper. Then simmer for 5–8 minutes.

Put the finished meat on a dish, pour over the sauce with mushrooms and sprinkle with chopped herbs.

Cut the eggplants and tomatoes into circles, fry in oil and alternately lay next to the meat as a side dish.

Veal kidneys with mushrooms in wine sauce.

Components:

• 500 g veal kidney
• 200 g boiled porcini mushrooms
• 1 tbsp. a spoonful of flour
• 1/4 glass of wine (Madeira)
• 1 glass of broth
• 2 tbsp. spoons of butter

Peel the kidneys from fat and films, cut lengthwise into two and cut across into thin slices. Boil the mushrooms and also cut into slices, combine with the kidneys. Salt everything, sprinkle with pepper and fry in a preheated pan with oil, then sprinkle with flour and fry again for 1-2 minutes, stirring with a spoon. Then pour wine and broth into a frying pan with kidneys and cook for 3-4 minutes. When serving, place the kidneys on a preheated dish and sprinkle with finely chopped parsley. Separately, you can serve boiled potatoes, seasoned with oil.

Beef with porcini mushrooms and potatoes

To cook beef with porcini mushrooms and potatoes, you need the following food composition:

• 1 kg beef tenderloin
• 500 g sour cream
• 1 tbsp. l. flour
• 1 tsp mustard
• 50 g dry porcini mushrooms
• 1 onion
• 2 - 3 tbsp. l. butter
• 5 potatoes
• Pepper
• salt

Cut the tenderloin into portions 3-4 cm thick and fry in oil over high heat. Cut the potatoes into thick slices 0.8 - 1 cm thick, fry in oil until golden brown. To prepare the sauce, fry the onions until golden brown, boil the mushrooms in a little water, mix the sour cream with flour, salt, add mustard, pepper, fried onions, chopped boiled mushrooms, 1 tbsp.a spoonful of mushroom broth. Pour the sauce over the meat and potatoes and simmer over low heat, covering the pan with a lid.

Beef with dried porcini mushrooms in a slow cooker

Components:

• 1 kg beef tenderloin
• 2 tbsp. tablespoons of vegetable oil
• 1-2 tbsp. mustard spoons
• 1 tsp flour
• 1 tbsp. a spoonful of butter
• 50 g dried porcini mushrooms
• 200 g sour cream
• salt

Beef with dried porcini mushrooms is prepared as follows: grease the washed meat with mustard pounded with vegetable oil and hold for 2 hours in a sealed container. Then lightly wipe off excess mustard, sprinkle with salt and flour, brown on all sides in highly tinted fat.

Beef with porcini mushrooms in a slow cooker cooks quickly enough and turns out to be very juicy.

Transfer the meat together with the fat in which it was fried into the multicooker bowl, add the mushroom broth and cook in the "Stew" mode for 1 hour. Cut the finished meat into wide slices across the fibers, put on a dish, pour over the sauce. Meat can be served with fried potatoes and fresh cucumber salad. Put boiled and chopped porcini mushrooms in the remaining meat sauce, pour in salted sour cream, mixed with flour and diluted with the remaining mushroom broth. Boil. Lightly pour over the sliced ​​meat with this sauce. Serve the remaining sauce separately in a gravy boat.

Bulgarian style beef stew with porcini mushrooms.

Ingredients:

• 1 kg of beef
• 150 g lard
• 3-4 tablespoons of fat
• 500 g fresh mushrooms
• 15-20 peas of black pepper
• parsley
• salt

Cut the beef into pieces and fry in fat, then salt and pepper. Lay out the bottom of the pan with thin slices of bacon, put meat on it, and on top - peeled and washed mushrooms (small ones - whole, and large ones - cut). Pour in 2 cups of hot water, add black peppercorns, salt and bring to readiness over low heat, tightly closing the lid.

Beef stew with porcini mushrooms.

Cut the beef pulp into chunks, and the low-fat smoked brisket into small cubes. Fry everything together with onions, pour in broth, add tomato puree, spices, close the pan with a lid and simmer until tender over low heat. In the broth in which the meat was stewed, prepare the sauce with the addition of finely chopped porcini mushrooms or mushrooms, pre-fried, and flour. Place the prepared meat in the sauce and boil. Serve with boiled pasta or potatoes, boiled or fried. The mushroom stew can be cooked without the brisket, thus increasing the meat consumption.

Composition:

• beef - 500 g
• smoked brisket - 100 g
• porcini mushrooms - 200 g
• tomato puree - 3 ct. spoons
• onions - 1-2 pcs.
• cooking oil - 2 tbsp spoons
• flour - 1 tbsp. spoon
• Bay leaf
• pepper
• salt

Beef with porcini mushrooms in a creamy sauce

Components:

• 600 g fresh porcini mushrooms
• 6 slices of veal fillet (2 cm thick)
• 200 ml low calorie mayonnaise
• 10 tbsp. l. vegetable oil
• 5 tbsp. l. dry white wine
• 500 ml cream
• ground black pepper
• salt

For beef with porcini mushrooms in a creamy sauce, wash the boletus, cut into slices and fry in half vegetable oil for 5 minutes. Then add pepper and salt, bring to brown color, add low-calorie mayonnaise, mix thoroughly, boil, reduce heat and stand for another 5 minutes. Wash the meat under running cold water, rub with salt and pepper, fry in the remaining vegetable oil over high heat for about 3 minutes, add dry white wine and cream, bring to a boil and stand for another 2 minutes. Serve the fillets on a large platter with mushrooms in the center and pieces of meat around.