Meat dishes remain consistently popular. Their huge variety allows each person to choose what most suits their culinary preferences. Today I would like to talk about various variations of the dish, which can be prepared at any time of the year. So, meat and mushrooms are on the agenda.
The most common option is to fry. We need about half a kilogram of meat (preferably veal, but not very fatty pork), mushrooms 500 grams (best if you cook in the summer, take any fresh ones, but frozen and purchased mushrooms are also suitable), carrots (1-2 pieces ), onions (who loves how much, but not less than a couple of onions), sour cream 150-200 grams (the fatter the better), black pepper, salt, frying oil.
To start, finely chop the onions, three carrots and fry them all together until a pleasant golden color. In another pan, put the meat in small pieces. We wait until it is lightly browned and add vegetables to it. Now it's up to the mushrooms. They should not be cut very finely, put in a pan. Fresh mushrooms secrete a lot of juice, so you should wait some time until almost all the liquid that has appeared has evaporated. As soon as this happens, you can safely fill everything with sour cream, salt, pepper and, having covered with a lid, simmer for about 20 minutes.
Another cooking method is baked meat with mushrooms. As dishes, you can choose one large shape, but it is better to take portioned clay pots. Thanks to them, serving a fairly ordinary lunch dish can be turned into a small celebration. What do we need to stock up on? Of course, with meat (take any that is, about 800 grams) and mushrooms (preferably the same amount as potatoes). We also need potatoes (pieces of 15 medium size), onions, carrots (a couple of pieces), garlic, any greens, cheese (hard, 300 grams), mayonnaise, butter and for frying, salt, seasonings.
First you need to lightly fry everything. This applies to meat (slices), potatoes (straws or cubes), onions, carrots (cut, grate), mushrooms (small enough). When everything is ready, you can arrange the ingredients in pots in the following sequence: meat, onions with carrots, potatoes, mushrooms, a slice of butter, cheese (grated), mayonnaise. Salt all layers to taste, sprinkle with spices and herbs. About half a glass of water must be poured into each pot. If you want, you can choose a broth. It remains only to put the pots in a hot oven and be patient. Cooking time is about an hour.
If guests suddenly gathered up to you, then do not panic and do not fuss. You definitely have some time, and in the refrigerator there is sure to be a small supply of products necessary to cook meat with mushrooms and cheese.
Of course, we need meat (any, 500 grams), the same amount of fresh mushrooms, cheese (200 grams), a couple of spoons of sour cream or mayonnaise (depending on your preferences and availability in the refrigerator), a little tomato sauce (ketchup can be used), an egg, breadcrumbs for breading, salt, ground black pepper.
We start cooking. We cut the meat in sufficiently thin slices and beat off. In a bowl we make a batter from an egg, salt, spices and a drop of water. Dip our chops in this mixture, put in a plate and leave to marinate a little. At this time we are engaged in mushrooms. They should be cut and fried. In a separate cup, prepare a mixture of sour cream and tomato sauce.
We return to our meat. Bread in breadcrumbs and fry. Now we put them on a baking sheet with sides or a large frying pan, put mushrooms, grated cheese on top and pour everything with sour cream and tomato sauce. All this beauty should be placed in the oven until the cheese melts. Delicious meat with mushrooms ready. If guests have not yet reached you, you can leave the dish in the oven or serve cold.
You can describe recipes of such foods endlessly, every housewife has at least one in stock. But I would also like to note that before cooking meat with mushrooms, you should make sure that the first and second are edible. And if we buy meat in a store (where its quality is guaranteed) and rarely store it for a long time, then the situation with mushrooms is more complicated. Many lovers of “silent hunting” spend the whole summer and part of the autumn carrying them in buckets of wood. If you are an expert in this matter, then it will not be difficult for you to understand edibility-inedibility. If you are a beginner - do not hesitate to consult with the "experienced". Main principle: I’m not sure, don’t take it.
If everything is collected and cooked correctly, then the meat with mushrooms will take its rightful place on your family's dining table.