Potted Beef With Mushrooms

Potted Beef With Mushrooms

The profound flavors in this Beef stew come from the meat flavor obviously, yet in addition from the substantial kinds of mushroom. What I love about mushroom (and dried mushrooms all in all) is that you get such a lot of value for your money: Not just do you get the actual mushrooms, however they likewise make a unimaginably delightful stock.

  • 1 lb beef
  • 2 1/2 T lard
  • 1 carrot
  • 1 parsnip
  • 1 lg onion
  • 1 tbsp flour
  • 1  tomato puree
  • 3/4 cup sour cream
  • 2 oz mushrooms,Dried
  • 2 lb potatoes
  • 1 1/2 c mushroom stock with meat -drippings
  • 1 salt and pepper,To Taste
  • 1 parsley & dill to season


  • 1 cup flour
  • 1 egg
  • 1 tsp sugar
  • 1 pn salt
  • 1/2 Tbsp vegetable oil



  1. Cut meat into small cubes, sprinkle with salt and pepper, sear on all sides in 3/4 tbsp melted heated lard, put into casserole or saucepan, add sliced carrot and parsnip, chopped onion, fill with stock and simmer.
  2. Prepare dried mushrooms by soaking them in hot water for about 15 minutes. Drain, reserving the soaking liquid for mushroom stock; cut mushrooms into pieces and slightly fry with onion.
  3. Cut peeled potatoes into chips, fry in remaining lard. Place in over for 20 min till done. Gravy: sear flour to light brown, saute the tomato puree, mix with flour, dilute with meat drippings and mushroom stock, heat to the boiling point, add sour cream, let cook for a while, season with pepper.
  4. Fill a roast pan with fried potatoes and stewed meat, top with mushrooms and fried onions. Pour on gravy, sprinkle with chopped parsley and dill. Bake in oven.
  5. Prior to baking, seal the pan with pastry topping. Pressed Cheese

1 Servings



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