Roast beef with mushrooms

I love to cook this dish in the cold season.

Ingredients

• beef (hip, shoulder) 600-800 g
• potatoes 6-8 pcs
• onion 1 pc
• carrots 1 pc
• mushrooms (fresh or frozen) 300 g
• dried mushrooms (optional) 15 g
• sour cream 0.5 cups
• water or broth (meat or mushroom) 500-600 ml
• butter 50 g
• vegetable oil for frying
• bay leaf 2 pcs
• salt
• freshly ground pepper

Directions

1. Pour boiling water over the dried mushrooms and leave for 20 minutes (or soak in cold water overnight).
2. Drain the liquid from the mushrooms and chop finely (the mushroom infusion can be saved, filtered and added to the roast when stewing).
3. Wash the meat, dry with paper towels and cut into cubes with a side of 2.5 cm.
4. Peel the onion and cut into quarters.
5. Peel the carrots and cut into thin strips or grate on a coarse grater.
6. Wash the potatoes, peel, rinse again and cut into cubes or wedges.
7. Thaw frozen mushrooms (fresh, rinse and peel) and boil for 15-20 minutes in salted water.
8. Remove the boiled mushrooms from the broth (do not drain the mushroom broth) and cut into medium pieces.
9. Heat a little vegetable oil in a frying pan, put the meat and fry until golden brown over high heat (it is better to fry in 2-3 passes so that it is fried, not stewed).
10. Roast can be cooked in a thick-walled (preferably cast-iron) saucepan or portioned in pots.
11. Transfer the browned meat to a thick-walled saucepan.
12. In the same pan where the meat was fried, fry the potatoes until half cooked, adding a little vegetable oil during frying.
13. Also transfer the potatoes to the meat pan.
14. Then add a little vegetable and butter, put onions and fry for 5 minutes.
15. Add carrots, add a little salt, pepper and fry for 7 minutes.
16. Transfer the onions and carrots to the pan, trying to keep as much oil as possible in the pan.
17. If desired, boiled mushrooms can be fried a little in butter.
18. Transfer the mushrooms to a saucepan and add the chopped dried mushrooms.
19. Put sour cream and bay leaf in a saucepan.
20. Pour in meat broth (mushroom broth or water), salt, pepper and stir (you can add 30 g of butter cut into pieces)
21. Cover the pot with a lid or tighten with foil.
22. Cook the roast for 1.5-2 hours in an oven preheated to 180C (making sure that all the liquid does not boil away).
23. Remove the cooked roast from the oven and let it brew for 10-15 minutes.