Composition / ingredients
Step-by-step cooking
Step 1:
How to bake beef with mushrooms in the oven? Prepare the products. Take beef from the soft parts of the carcass, it is better if the meat is chilled — it will turn out juicier. If the beef is frozen, then defrost it according to all the rules. Any mushrooms will do, I took champignons.
Step 2:
Wash the beef thoroughly, dry it and cut it into portions.
Step 3:
Peel the onion, cut into rings.
Step 4:
Chop half the garlic.
Step 5:
Add onion, minced garlic, salt, paprika, black pepper and dry herbs to the meat. Take the set and the amount of spices to your liking.
Step 6:
Pour the beef with wine, stir and leave to marinate in the refrigerator for 5-7 hours. Take high-quality, natural, dry red wine for pickling. It is a mistake to use a very cheap one — it will spoil the taste of the finished dish.
Step 7:
Remove the meat from the marinade and place it on a greased baking sheet. Strain the marinade and pour it into a baking tray with the meat. Cover the mold with foil, put it in the oven. Simmer the meat for about 40 minutes at 180 ° C.
Step 8:
Wash and dry the mushrooms well, cut into quarters.
Step 9:
Cut the remaining garlic in half.
Step 10:
Remove the mold from the oven, arrange the mushrooms and garlic around the meat, sprinkle rosemary needles on top. Return the mold to the oven without foil. Bake the dish for about 20 minutes until the meat is ready. Serve the finished dish to the table together with the sauce that is formed during baking. Enjoy your meal!
Beef is very easy to over-dry. When this happens, the meat becomes tough and dry. Therefore, it is better to try to keep the meat in the marinade for at least 5 hours.
Beef can be replaced with any other type of meat that you like better. But keep in mind that the cooking time, as well as the taste and calorie content of the dish will change. Pork and lamb tend to be fatter than beef, and chicken fillet or turkey are leaner. At the same time, the cooking time depends not only on the type of meat, but also on which part of the carcass is used and how old or young the meat is.
Keep in mind that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
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
- Champignons - 24 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Liqueur wines - 212 kcal/100g
- Semi-dry wines - 78 kcal/100g
- Dry wines - 64 kcal/100g
- Red wine - 88 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Paprika - 289 kcal/100g
- Rosemary fresh - 131 kcal/100g
- Italian herbs blend - 259 kcal/100g