Beef and mushroom tapas in garlic sauce – a detailed recipe cooking. 
Time: 25 мин.Difficulty: easy Amount: 8 tapas on toasts In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 700 gr. cut into small pieces thin or thick edges of beef tenderloin (remove grease and films)
- 450 gr chorizo sausages (remove shell)
- 24 caps of large or medium mushrooms
- 1/2 tbsp. parsley leaves (a couple of handfuls)
- 8 peeled garlic cloves
- 1/4 Art. olive oil
- Coarse salt and ground black pepper
- 1 tbsp. dry sherry
- Toasts for serving
Recipes with similar ingredients: beef, chorizo sausage, mushrooms, toasts, sherry, garlic, parsley
Recipe preparation:
- Put the garlic and parsley in a food processor and chop. On Heat a large, heavy frying pan over high heat. pour 2 tbsp. l olive oil. Put the meat and fry the slices on all sides, so that they are evenly covered with a crust. Add half a mixture of garlic and parsley. Stir with the meat. Salt and pepper the beef. Add 1/2 tbsp. sherry, and mix the meat with wine while degassing the pan. Put the meat on serving plate and loosely cover with foil to make a snack stayed warm. Put the frying pan on the fire again. Lay out meat on a large serving plate on top of toasts.
- Repeat the same actions with mushrooms: pour into a pan olive oil (2 tbsp. l.). Add mushrooms, fry for 3 – 4 min., so that they brown on the edges and become soft, add parsley with garlic, then salt, pepper and add sherry in the end. Boil the sherry, scraping the fried pieces, and transfer the mushrooms to serving dish.
- Heat the pan over medium heat. Cut the chorizo. at an angle of 1 cm slices. Fry in a pan for 2 minutes. with each side. Arrange the slices in a circle serving dish, and serve.
