Stewed beef in a gentle sour cream sauce will reveal the taste of any garnish. This hot dish is ideal for the cold season, as it is very nutritious and satisfying. On how to put out the beef in sour cream read on.
The recipe for stewed beef in sour cream
Ingredients:
- flour - 2 tbsp. spoons;
- beef - 1 kg;
- champignons - 200 g;
- beef broth - 250 ml;
- white wine - 125 ml;
- tomato paste - 70 g;
- Dijon mustard - 1 tbsp. a spoon;
- paprika - 1 tbsp. a spoon;
- sour cream - 1 item;
- parsley.
Preparation
Beef cut into large cubes. At the bottom of the brazier we pour the flour and throw meat on top. We pour it in flour to evenly cover the beef. Following the meat in the brazier we send large chopped mushrooms, beef broth , wine, tomato paste, mustard and paprika. Close the brazier lid and leave the dish on low heat for 2-2 1/2 hours. After the time has elapsed, add the sour cream to the beef, mix it and leave it on the stove for another 30 minutes. Finished dish sprinkled with herbs and served with a garnish of mashed potatoes, for example.
Braised beef with sour cream
Ingredients:
- bacon - 4 slices;
- beef (tenderloin) - 1 kg;
- onions - 2 pcs .;
- garlic - 1 clove;
- salt - 1 1/2 tsp. of a spoon;
- pepper - 1/4 tsp.
- Dried marjoram - 1/2 tsp;
- dry white wine - 2/3;
- sour cream - 2 items;
- fresh parsley.
Preparation
Bacon is sliced and fried until golden brown. We cut the beef into large pieces and fry them on the fat that has been baked from bacon to golden color. Onions are cut into large rings and sent to roasted meat along with garlic. We cook all together for 5 minutes.
Season the meat with salt, pepper, marjoram and pour wine. We bring the liquid in the brazier to a boil and cover the brazier with a lid. Stew beef with sour cream 1 1/2 hours on low heat. At the end of cooking water the meat with sour cream, stir and remove from heat. Sprinkle the dish with herbs and paprika before serving. You can serve this dish both independently and with a vegetable garnish.
Beef, stewed with sour cream and jelly from red currant
Beef with sour cream can become a delicious dish if you supplement it with currant jelly and add juniper berries to the marinade.
Ingredients:
- beef - 2 kg;
- celery - 3 stems;
- carrots - 2 pieces;
- onions - 2 pcs .;
- dry red wine - 1 1/2 items;
- bay leaves - 2 pcs .;
- rosemary - 1 branch;
- thyme - 1 branch;
- vegetable oil;
- flour - 1/4 of the item;
- red wine vinegar - 1/4;
- tomato paste - 1/4;
- chicken broth - 700 ml;
- jelly from blackcurrant - 3/4 of the item;
- salt pepper;
- sour cream - 1/2 tbsp.
Preparation
In a deep bowl, the pieces of beef are mixed with sliced celery, carrots and onions. Fill the meat with wine, add crushed rosemary and thyme. If you have juniper berries at hand, add them too. The meat is thoroughly mixed with herbs and vegetables and left under the film in the refrigerator for the night, without forgetting to mix beef several times
Marinated meat is taken from the plate and fried in vegetable oil, along with vegetables in the brazier. As soon as the meat turns golden, sprinkle it with flour and mix it. Pour into the brazier vinegar and the remains of marinade, also add tomato paste. Cooking is still 2 minutes.
We pour broth into the brazier and put jelly from the black currant, all the salt and pepper. Reduce the heat to a minimum and stew the meat 2 1/2 hours. At the end of cooking add the sour cream to beef and mix.
Beef in sour cream is ready, you can serve it with freshly brewed pasta, or with mashed potatoes, or simple rice porridge.