Russian Beef Stew with Porcini Mushrooms, White Wine and Vegetables
Here’s a very nice variation on Russian beef stew. It is very light and could serve as a great dish on every table.
1.5 kg beef
2-3 tablespoons vegetable oil
1 large onion
20 gr. dried Porcini mushrooms
1 bottle dry white wine
5 sprigs of thyme
salt and pepper
water (or vegetable broth)
Cut the meat into cubes (approximately 2 x 2 x 2 centimeters). Cut the onion into half-rings. Put the dried mushrooms into a bowl and pour a glass of boiling water on them.
Warm up the frying pan, heat the vegetable oil, add onion and thyme and fry. When ready, remove the content of the frying pan.
Roll the meat cubes in flour. The best technique to do this is in a plastic bag – put a couple of tablespoons of floor in, add some meat cubes close and shake vigorously to reach the desired effect.
When ready start frying the meat cubes on high heat (not all of them together – better to do that in small portions). Afterwards, add back the onion and thyme, pour in the wine and bring to boiling.
In the meantime, squeeze the mushrooms to remove extra liquids and chop them into small parts. Add both the mushroom parts and the water squeezed from the mushrooms into the pan containing the meat. Then top up with the additional water (or vegetable stock) to cover the “barely” cover the meat with liquids. Add salt and pepper, bring to boiling and then simmer over low heat for 2-2.5 hours.
As a garnish for this dish I would recommend some simple oven-baked vegetables.
1 large sweet potato
1 large onion
2 small zucchini
3 branches of thyme
10 garlic cloves
Salt (better use coarse)
2 tbsp. olive oil
Dismantle the cauliflower into florets, coarsely slice other vegetables (important – leave the garlic cloves intact). Add some salt, pour in the oil and mix by hands. Bake in the oven on 200C for approximately 40 minutes until the vegetables are ready.
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