Composition / ingredients
Cooking method
1. Peel the onion, cut into cubes, fry in sunflower oil (take 50 ml) for 4-5 minutes.
2. Wash the mushrooms, cut them into large plates, send them to the onion, continue to fry until the moisture evaporates from the mushrooms, about 10 minutes on high heat.
3. Beef is washed, cleaned of streaks and films, cut into a couple of pieces, each of which is beaten off with a kitchen hammer, only very carefully so as not to damage the fibers.
4. The broken plates are cut into oblong cubes, rolled in flour, fried in the remaining sunflower oil, making maximum heat, stirring in the process. The frying time will take from 6 to 8 minutes.
5. Put mushrooms with onions to the meat, pour hot broth, pour salt and pepper, mix, cover with a lid and simmer over medium heat for 15 minutes.
6. Then pour the cream, mix and remove the pan from the heat, let it brew under a closed lid for about 5-10 minutes.
When serving, add chopped parsley to the dish.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Melted beef fat - 871 kcal/100g
- Fat beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef - okovalok - 380 kcal/100g
- Beef - lean roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef - ribs - 233 kcal/100g
- Beef - ham - 104 kcal/100g
- Beef - tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Beef corned beef - 216 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Champignons - 24 kcal/100g
- Parsley greens - 45 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Meat broth - 34 kcal/100g
- Ground pepper mixture - 255 kcal/100g
