Vereshchaka with Mushroom Sauce

Ingredients

• 500g (1.1 lb) beef, cut into cubes 500g (1.1 lb) beef, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• 250g (8.8 oz) mushrooms, sliced 250g (8.8 oz) mushrooms, sliced
• 200ml (3/4 cup) sour cream 200ml (3/4 cup) sour cream
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 24g, 10g
• Carbohydrates (total, sugars): 7g, 3g
• Protein: 34g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the beef cubes and cook until browned on all sides. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Return the beef to the pot and add the paprika, dried thyme, bay leaf, salt, and pepper. Stir well to coat the beef with the spices.
4. 4.
   Pour enough water into the pot to cover the beef. Bring to a boil, then reduce the heat to low and simmer for 1.5 to 2 hours, or until the beef is tender.
5. 5.
   In a separate pan, heat a tablespoon of vegetable oil over medium heat. Add the sliced mushrooms and sauté until they release their moisture and turn golden brown.
6. 6.
   Add the sautéed mushrooms to the pot with the beef. Stir in the sour cream and fresh dill. Simmer for an additional 10 minutes, allowing the flavors to meld together.
7. 7.
   Remove the bay leaf before serving. Serve the Vereshchaka hot with a side of mashed potatoes or buttered noodles.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as chuck or sirloin, for the best results. Trim any excess fat before cutting into cubes.
• Mushrooms — Use fresh mushrooms for the best flavor and texture. You can use a variety of mushrooms, such as cremini, button, or shiitake, depending on your preference.
• Sour cream — Opt for full-fat sour cream to achieve a creamy and rich sauce. If you prefer a lighter option, you can use Greek yogurt as a substitute.

Tips & Tricks

• For an extra burst of flavor, marinate the beef cubes in a mixture of soy sauce, Worcestershire sauce, and garlic for a few hours before cooking.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last few minutes of cooking.
• Garnish the Vereshchaka with additional fresh dill before serving for a pop of color and added freshness.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.
• Feel free to customize the dish by adding vegetables like carrots or bell peppers for extra color and nutrients.

Serving advice

Serve the Vereshchaka hot, accompanied by a generous portion of mashed potatoes or buttered noodles. The creamy mushroom sauce pairs perfectly with the tender beef, creating a comforting and satisfying meal.

Presentation advice

To enhance the presentation, place a ladleful of Vereshchaka in the center of a plate and garnish with a sprig of fresh dill. Serve the side dish alongside the Vereshchaka, allowing the creamy mushroom sauce to cascade over the beef, creating an inviting and appetizing visual appeal.