This recipe will undoubtedly appeal to all lovers of both Guinness beer and meat. A sort of universal two-in-one, beef stroganoff in a foreign way. After stewing, the beef strips become very soft, as they like to write "you can chew with your lips."
Hmm... I have never tried chewing with my lips and my advice to you is that for health it is still better to chew with your teeth. After all, nature has given us our teeth for this.
But the softness of the meat with such processing should still be noted. And do not be afraid of alcohol: it will evaporate all the same, and even the beer taste will not be the solo here. The result is a wonderful bouquet of aromas and flavors - and even children enjoy it.
We take:
- 500 grams of beef;
- 2 onions;
- 150 grams of mushrooms (white is better, but champignons will also go);
- A little flour;
- Half a teaspoon of mustard;
- Half a tablespoon of sugar;
- 1 tablespoon tomato paste
- Half a bunch of parsley;
- Several branches of thyme;
- 1 bay leaf;
- Half a bottle of Guinness
- Salt and pepper to taste;
- A couple of tablespoons of butter.
How we cook:
Wash the meat, dry it on a towel and cut into thin strips. If you want to make it even softer, you can beat it off.
In a bowl, mix with salt, pepper and a little flour - just to roll all the strips in this mixture.
Cut the onion into small cubes, the mushrooms into large pieces.
Melt a couple of tablespoons of butter in a frying pan and fry the beef in it on high heat. Pour in beer, add mustard, chopped parsley and thyme, tomato paste and a little sugar. As it boils, we transfer to the extinguishing mode for an hour and a half.
Before the very end of stewing, in another pan, fry the mushrooms in butter and send them to the meat. We simmer for another five minutes - and it's done (almost).
Turn off the heating. add the bay leaf, let it stand for five minutes, remove the leaf and - voila. It can be served after straightening the taste with salt.
Bon Appetit!