Any meat goes well with mushrooms of all kinds.
Dishes from these two ingredients are tasty, nourishing and healthy.
Meat with mushrooms - general principles of cooking
With the emergence of the multicooker in our kitchens, the cooking process has become much easier, and now it’s not difficult to prepare any dish, all the more thanks to this “miracle machine”, it is simply impossible to spoil the dish, the ingredients will not burn exactly and will not be digested, and the prepared products will retain their color and taste. But in order for the dish to turn out really tasty, you need to carefully select the original products.
For cooking meat with mushrooms in a slow cooker, any kind of meat is suitable: pork, beef, lamb, and even horsemeat. It is necessary to acquire meat of young cattle, old, stringy will turn out not so soft and juicy, and besides it prepares much longer.
Mushrooms are used mostly greenhouse, as with them there is practically no fuss, they simply rinse and lightly dry, and they are ready to cook. If you decide to take forest mushrooms, be sure to pre-boil them in slightly salted water for 10 minutes. Dried mushrooms are also suitable for cooking; they will need to be soaked in cold water for 30 minutes.
Additional ingredients of the dish are sour cream, tomato paste, spices, greens. As a side dish for meat with mushrooms, they serve vegetables, cereals, pasta.
If you want an independent dish, for which there is no need to prepare a side dish, you can add absolutely any vegetables in the cooking process - potatoes, zucchini, tomatoes and others. The time for cooking will take about the same, but in the end you will get a full meal.
Recipe 1. Meat with mushrooms in a slow cooker
Ingredients: • 1.2 kg beef tenderloin;
• 800 g of fresh champignons;
• 120 g of bacon;
• 30 ml of vegetable oil;
• salt and ground pepper to taste;
• 3 tablespoons of flour;
• 3 tablespoons of tomato paste;
• teaspoon dried thyme;
• liter of dark beer;
• a glass of beef broth;
• eight heads of shallots;
• five medium carrots;
• three or four potatoes.
Cooking Method:
1. Set the “Baking” or “Frying” mode, pour vegetable oil into the bowl, lay out the bacon cut in small slices. Fry until the fat is completely melted from the bacon.
2. Spread chopped shallots, grated carrots, fry, stirring, until soft.
3. Add the mushrooms, cut into large straws, continue to fry.
4. As soon as excess moisture evaporates from the mushrooms, add flour, mix.
5. Put the tomato paste, thyme, ground pepper, salt the dish.
6. Beef tenderloin rinse and cut into small pieces, spread to vegetables and mushrooms.
7. Pour in beer and broth, simmer, setting the “Quenching” mode for 1.5 hours.
8. Peel potatoes, cut into slices, add to meat with mushrooms in a slow cooker. Cook another forty minutes.
Recipe 2: Meat with mushrooms in sour cream in a slow cooker
Ingredients:
• kilogram of veal;
• 200 g of fresh mushrooms (chanterelles, wild mushrooms);
• a glass of beef broth;
• half a cup of white wine (dry);
• 40 g of flour;
• a tablespoon of Dijon mustard;
• vegetable oil;
• 80 g of tomato paste;
• 250 g sour cream;
• 20 g ground paprika;
• salt and pepper to taste;
• parsley leaves.
Cooking Method:
1. Mushrooms are thoroughly washed, boiled for 5-10 minutes in slightly salted water, reclined in a colander and cooled. After spreading in a multi-cooker bowl, add a spoonful of vegetable oil. Fry in the “Frying” / ”Baking” mode until the moisture evaporates.
2. On a stove in a dry frying pan, add flour to a pleasant golden hue. 3. Pour the flour to the mushrooms, add the paprika, ground pepper, salt, sour cream, tomato paste and mustard, and mix thoroughly.
4. Wash veal, dry with paper towels, cut into thin steaks, slightly beat each slice.
5. Put the meat to the mushrooms in sour cream sauce, pour in broth, wine.
6. Switch the mode from “Frying” to “Quenching”, cook meat with mushrooms for 1 hour and 20 minutes.
7. Before serving, sprinkle the dish with chopped parsley leaves.
Recipe 3: Meat with mushrooms and spices in a multi-pot
Ingredients:
• two kilograms of young beef;
• 50 ml of vegetable oil;
• large onion;
• 600 g fresh champignons;
• two liters of broth;
• 150 ml of dry red or semi-dry wine;
• salt and pepper to taste;
• two tablespoons of cornstarch;
• 30 grams of Worcester (sweet-sour) sauce;
• 30 g brown sugar;
• 10 g dry mustard;
• a teaspoon of dried basil and thyme, garlic powder.
Cooking Method:
1. Wash a piece of beef, dry it with a towel, cut into pieces with sides of no more than 5-7 cm. Sprinkle stew with salt and pepper, put it in a multi-cooker bowl.
2. Peel and chop the onion into rings, cut the champignons into slices. Fry both ingredients in hot oil until golden-ruddy color, we shift to the meat in the pan of the slow cooker.
3. Mix wine in a small container with brown sugar, mustard, basil, thyme and garlic powder.
4. Fill the meat with mushrooms in a slow cooker with broth and spiced wine, mix.
5. Set the “Extinguishing” mode for 3 hours.
6. After the time is over, open the lid, put a little spicy broth into a small container with a ladle. Mix it with starch and sweet and sour sauce. Fill a thin stream back to the meat with mushrooms in a slow cooker, while constantly stirring the dish so that the starch does not curl, but spread evenly and the sauce thickens to the desired consistency. 7. Tomim beef in the same mode for another 15 minutes.
Recipe 4: Meat with canned mushrooms in a slow cooker
Ingredients:
• 500 g young beef;
• 450 g of canned sliced champignons;
• salt and pepper to taste;
• Bay leaf;
• 30 g of tomato paste;
• 80 g sour cream;
• onion, carrot;
• flour;
• vegetable oil.
Cooking Method:
1. Cut the beef in small pieces, salt, pepper, roll in flour so that it only lightly sprinkled meat.
2. Pour two spoons of vegetable oil into the multicooker pan, heat it in the “Baking” mode, then spread the prepared meat. Fry, stirring ten minutes.
3. Peel vegetables, rub carrots, chop onions. Spread both ingredients to the meat, fry all together for another ten minutes.
4. Add sour cream, tomato paste, canned mushrooms, mix everything thoroughly.
5. Pour in a glass of boiling water, put laurel leaves.
6. Prepare the dish by setting the “Quenching” program for 1 hour and 20 minutes.
7. Before serving, mix the meat and mushrooms well.
Recipe 5: Meat with mushrooms and potatoes with cheese in a slow cooker
Ingredients:
• a pound of pork;
• half a kilo of mushrooms;
• a pound of potatoes;
• four small bulbs;
• two large tomatoes;
• 50 g of mayonnaise;
• 200 g cheese (Dutch or Russian);
• salt pepper.
Cooking Method:
1. Cut the pork into thin plates. We beat each piece with a special hammer, salt, pepper. Set aside for 10 minutes to the side.
2. Onions and potatoes peel and cut into thin rings.
3. Rinse the tomatoes, cut them into thin ringlets.
4. Rinse the champignons and cut into plates.
5. Put half of the prepared onions and mushrooms into the pan, fry slightly salted, until ready.
6. Lubricate the bottom of the multicooker pan with a mayonnaise spoon, spread the pork in an even layer, then put onion rings and potatoes. 7. Salt the potatoes a little, smear with mayonnaise.
8. Put the tomato circles on top, sprinkle all with grated cheese.
9. Cooking on “Baking” mode for one hour.
Recipe 6: Meat with mushrooms and prunes in a slow cooker
Ingredients:
• 700 g veal;
• 100 g of dried mushrooms;
• 50-70 grams of prunes;
• carrot;
• two bulbs;
• oil for roasting;
• 50 g sour cream;
• greens, salt, ground pepper.
Cooking Method:
1. Fill in for 30 minutes dried mushrooms with cold water, prunes with boiling water.
2. Cut the washed and dried meat into cubes of medium size.
3. Onions and carrots cleaned and cut into rings.
4. Heat the vegetable oil in the “Baking” mode, lay out the meat, fry for 20 minutes until a pleasant blush.
5. Put the vegetables, fry for another 5 minutes, then add the soaked mushrooms, along with the liquid in which they were found, chopped prunes and sour cream.
6. Thoroughly mix all the ingredients of the dish, cook for 2 hours on the mode “Quenching”.
7. Add salt and pepper to taste, chopped greens for 20-30 minutes until cooked.
Recipe 7: Vegetable stew with meat and mushrooms in a slow cooker
Ingredients:
• 500 grams of pork (neck);
• 250 g of mushrooms;
• young zucchini;
• four potatoes;
• onion;
• two tomatoes;
• two cloves of garlic;
• large carrots;
• Bell pepper;
• to taste salt, laurel and spices;
• vegetable oil, fresh greens.
Cooking Method:
1. Wash the meat and cut into small slices.
2. Peel the onion and carrot, chop the onion into half rings, carrot into a thin straw.
3. Rinse the sweet peppers and tomatoes, cut into cubes.
4. Peeled potatoes are shredded in small pieces.
5. Cut the mushrooms into slices.
6. Pass the garlic through the garlic press.
7. Put meat, onions and carrots in hot oil, fry to a light blush.
8. Put the rest of the prepared vegetables, fill with two multi-cups of hot water, salt, pepper, put to taste bay leaves and spices. 9. Cooking in the “Quenching” mode for 1 hour and 10 minutes.
10. Sprinkle the finished dish with greens.
Meat with mushrooms in a slow cooker - tricks and tips
• Cooking time in the recipes is approximate, as the different model of the multicooker has its own power. But while the difference is usually insignificant: 10-20 minutes.
• Pre-slightly repulsed meat will turn out softer and juicier.
• Before cooking, the meat must be completely thawed, otherwise its taste will not be as rich and tender.
• Try to cut all foods into even-sized pieces for even cooking.
• Greens will give the finished dish summer freshness and flavor.
• Meat with mushrooms is served hot, piping hot, and the cooled dish loses its flavor.
• For cooking dishes, water is often used; if it is replaced with broth, then the meat with mushrooms will be juicier and tastier.
• In addition, sour cream or cream can be added to the dish. Both meat and mushrooms are perfectly combined with these products.
• To give the dish a special flavor and taste, add different favorite spices and spices. It can be garlic and paprika, curry and basil, coriander and adjika, mustard and soy sauce. Then each time the same dish will play with new, bright flavors.
