We tend to associate dried mushrooms with France and Italy, but of course they’re used wherever mushrooms grow wild, and that includes almost all of central Europe. In fact, some of the best (and least expensive) dried porcini (cèpes) sold in this country come from Poland. Make this a day in advance if you like and refrigerate, covered; reheat when you’re ready. Serve this with boiled potatoes, buttered noodles, or a rice dish, along with a vegetable or salad. This is also good served with grated fresh horseradish or Creamy Horseradish Sauce (page 608). Other cuts of meat you can use here: lamb, veal, or pork shoulder, all of which will cook more quickly than the beef.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Heat the stock in a small saucepan or in the microwave; the liquid need not boil, just become hot to the touch. Soak the mushrooms in it. Put 2 tablespoons of the fat or oil in a large skillet or flameproof casserole with a lid and place over medium-high heat. When the fat or oil is hot, add the onions and cook just until they soften, about 5 minutes. Remove with a slotted spoon.
Step 2
Add the remaining fat or oil to the pan and wait a minute or so. Add the beef and brown it well on both sides, about 10 minutes, adjusting the heat so the meat browns but does not burn. Sprinkle the meat with salt and pepper as it browns. Meanwhile, trim the softened mushrooms of any tough parts.
Step 3
When the meat is browned, return the onions to the pan along with the tomato paste if you’re using it, the mushrooms and their soaking liquid, and the bay leaves; stir once, then cover. Adjust the heat so the mixture simmers steadily but not violently and cook until the meat is tender (this may be as short as 45 minutes or as long as 1 1/2 hours); check occasionally to make sure the mixture is not drying out (unlikely, but if it is, add a little more stock or water). When the meat is tender, taste and adjust the seasoning, garnish, and serve.
Beef Stew with Sour Cream
Step 4
When the meat is almost tender, stir in 1 cup sour cream into which you have whisked 1 tablespoon flour. Finish as directed.
