Creamy mushroom sauce
Description
The sauce itself is very easy to prepare. Sauté chopped onion in oil over medium-high heat, then add mushrooms (you don't need to pre-boil button mushrooms, but other mushrooms are better boiled beforehand) and cook for 10–12 minutes or until the liquid evaporates. Then season with salt and pepper, pour in the cream. If you want a thicker sauce, you can add 1–2 tablespoons of flour. As for a complete meal with this sauce—the recipe is right here. Good luck with your cooking!
Instructions
- 1
Step 1
Trim the beef of membranes, connective tissues, and excess fat. Dry it with paper kitchen towels and cut into thin strips of arbitrary length and approximately 1 by 1 centimeter in thickness.
- 2
Step 2
Turn on the stove to medium heat, place a frying pan on it, pour in the required amount of vegetable oil and heat it until hot. Add the chopped onion to the heated oil and sauté for 3-4 minutes until golden and lightly browned. The onion should become soft in texture.
- 3
Step 3
Then add the sliced mushrooms to the onion, mix the ingredients with a kitchen spatula, and simmer together until the moisture evaporates.
- 4
Step 4
Add the sliced meat to the pan and slightly increase the heat on the stove. Simmer the vegetables and meat, stirring occasionally with a spatula, until the meat turns a beautiful, evenly browned color, which will take approximately 20-25 minutes.
- 5
Step 5
After the meat has simmered for a while, add the required amount of sifted wheat flour and mix the mixture with a spatula, making sure no lumps of flour form, which could otherwise clump together into unwanted doughy pieces.
- 6
Step 6
Then add a bay leaf.
- 7
Step 7
And pour the required amount of cream into the frying pan.
- 8
Step 8
Then add salt to taste.
- 9
Step 9
Add black ground pepper, turn the stove down to low heat, cover the frying pan with a lid, and simmer the sauce until the meat is fully cooked, for 1 hour. Periodically open the lid and stir the sauce with a kitchen spatula. While the meat is simmering, start preparing the buckwheat porridge. Separate the required amount from the total grain quantity and pour it onto a clean cutting board in a thin layer. Sort through the buckwheat and remove weed seeds, husks, and chaff.
- 10
Step 10
Then transfer it to a fine sieve and rinse the grain under cold running water. Leave the buckwheat in the sieve until all the water has drained, then transfer it to a deep bowl and let it dry.
- 11
Step 11
Pour the buckwheat groats into an aluminum saucepan with a thick bottom.
- 12
Step 12
Add the required amount of clean distilled water, exactly twice the volume of the grain, and salt to taste. In this recipe, use 4 cups of water for 2 cups of buckwheat groats.
- 13
Step 13
Turn the stove to high heat, bring the water to a boil, then reduce the heat to the lowest setting. Cover the pot with a lid and cook the buckwheat for 20–25 minutes without removing the lid. Then remove the pot from the heat and wrap it in several layers of kitchen towels. Let the buckwheat steep for 30 minutes.
- 14
Step 14
After the buckwheat porridge has steeped and expanded even more, becoming almost fluffy, it should be seasoned with butter. Using a kitchen knife, cut off the desired amount of butter from the main portion and place the pieces of butter on top of the buckwheat porridge.
- 15
Step 15
Buckwheat with sauce is served hot.