Minced meat with mushrooms in a pan

Prepare all ingredients: thoroughly wash and dry the mushrooms. If using dried mushrooms, pre-soak and boil them. Peel the onion. If the meat is frozen, allow it to thaw completely.

Carefully remove all sinews and membranes from the beef chuck so that the meat becomes tender after frying. Cut the fillet into medium-sized pieces, convenient for a meat grinder. Trim excess fat from the pork neck and cut it similarly to the beef.

Pass the prepared meat pieces through a meat grinder, alternating pork with beef. For a finer mince, use a fine-holed grinding plate. If you prefer a coarser grind, select a plate with larger holes.

Slice the mushrooms into small pieces. Keep in mind that they will shrink when fried, so don't chop them too finely. Mince the onion.

Heat the vegetable oil in a pan. Add the chopped onion and sauté, stirring constantly, until translucent, which will take approximately 1-2 minutes.

Add the mushrooms to the sautéed onions, mix well, and continue cooking for another 3-5 minutes until the mushrooms begin to release their moisture.

Once the mushrooms release their liquid and change color, add the minced meat and mix thoroughly. Cook for another 5 minutes, breaking up any lumps of meat.

Season the dish with salt and your favorite spices. Fry until the meat is fully cooked, which will take approximately 10-15 minutes. The minced meat will acquire an appetizing golden hue.

Serve the aromatic minced meat with mushrooms, complementing it with fresh vegetables or tender boiled potatoes. Enjoy your meal!