Meat with mushrooms in sour cream

Rinse porcini mushrooms thoroughly with water, dry them, throwing them into a colander. Cut the mushrooms lengthwise into small slices.

Peel the shallots and garlic and rinse. Cut the onion into cubes, and finely chop the garlic clove with a knife.

Wash the beef fillet under running water and dry, then cut into medium pieces.

Pour half of the olive oil into a deep frying pan, heat it and transfer the pieces of beef. Season the meat with half a portion of salt. Fry the beef over medium heat for 3-4 minutes so that the meat remains juicy inside, pinkish in color. Then remove the pieces of meat from the pan and transfer them to a plate.

In the same pan where the meat was fried, add the rest of the olive oil. Then put the chopped shallots and saute it for about a minute until soft, stirring constantly so as not to burn. Next, put porcini mushrooms and chopped garlic. Simmer the mushrooms in a frying pan for 10 minutes, stirring constantly, until the liquid released by the mushrooms evaporates.

Sprinkle the mushrooms with flour and mix. Then pour the meat broth (preferably beef) into the pan and bring it to a boil over medium heat. Then season the mushrooms with the remaining salt and freshly ground black pepper. Reduce the heat to a minimum and simmer the contents of the pan for about 5 minutes, covered with a lid.

Then add Dijon mustard and sour cream to the stewed mushrooms, then mix the mushrooms well with the resulting sauce.

Return the fried pieces of beef to the pan, mix them with porcini mushrooms and sour cream sauce, cover and simmer for about 5 minutes so that all the flavors are mixed together.

Meat with porcini mushrooms in sour cream sauce is ready! Transfer it to a plate and garnish with chopped parsley. As a side dish, boil spaghetti or fettuccine paste.

Bon appetit!