Beef with mushrooms in pots

How to make beef with mushrooms in pots?

1. Wash the beef, cut into pieces, put it in a bowl, pour soy sauce, put the seasoning for meat and pepper, mix and let it marinate.

2. Cut the mushrooms into thin plates, fry in sunflower oil (take half a serving) for 15 minutes, or until all the liquid evaporates, then transfer to a separate dish, add salt and a little pepper.

3. Pour the rest of the sunflower oil into a frying pan and fry the meat on it until golden brown, do not forget to add salt to taste.

4. While the meat is frying, peel the onion, cut into half rings. Peel the potatoes, wash them, cut them into plates, not very thinly.

5. Put the meat evenly on the bottom of the pots, then a layer of onions and a mushroom layer, put potatoes on top of the mushrooms, sprinkle with Provencal herbs.

6. In a separate bowl, mix sour cream with water, add tomato paste, salt and ground black pepper. Pour the resulting sauce over the contents of the pots, cover with lids.

7. Place the pots in a cold oven without preheating it, then set the temperature to 200 degrees and bake the contents for 50 minutes, after which turn off the oven, but leave the pots in it for another 20 minutes while the oven cools down the dish will "reach" the perfect taste.

Serve on the table, garnished with chopped herbs as desired.

Eat with pleasure!

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 !

If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.

Instead of champignons, you can take dried mushrooms (they will need 5-6 times less than fresh ones). Do not forget to wash them, and then soak them before cooking (for about 2-3 hours).