Recipe: Pork in creamy sauce - in a frying pan

Recipe: Pork in creamy sauce - in a frying pan

Wash the pork and cut into small pieces. Heat vegetable oil in a frying pan and fry the cooked meat in it. Fry over high heat, stirring with a wooden spatula. At this step I do not add any spices or salt.

As soon as the meat releases its juices, reduce the heat and continue frying the pork, without forgetting to stir.

At this time, you need to peel the onion and chop it finely.

And prepare the creamy sauce. For it we take an incomplete tablespoon of flour

And dilute it with a small amount of cream. Stir until smooth.

Without ceasing to stir, add the remaining cream.
Now let's add spices to the sauce. I had a pork seasoning that included paprika, coriander, thyme, marjoram, cumin, and basil. Let's mix.

Next, add peeled and pressed garlic to the sauce.

And add salt to the sauce to taste. If desired, you can add dark ground pepper. Mix everything well. The sauce is ready.

As soon as the liquid in the pan has boiled away and the meat begins to brown, add chopped onion to it and fry until the pork is cooked.

When the pork is ready, add cream sauce to the meat in the pan.

Simmer over low heat for 10 minutes, making sure to stir the meat.

When the sauce thickens slightly, turn off the heat, cover the pan with a lid and leave for 10-15 minutes.
After this time, the dish is ready. Because pork itself is fatty, it is better to serve it with boiled vegetables or cereals.
The meat according to this recipe comes out soft and juicy, with a light creamy taste. I recommend that pork lovers try this dish, it turns out very tasty.

Creamy pork always comes to the rescue. Unsurpassed for any day, and for guests

In my own culinary piggy bank, I always keep a regular recipe for every type of meat or fish. But it’s such that it’s suitable for any day, and it’s not a shame to serve it to guests if they suddenly arrive. As they say, to the feast and to the world...

For pork, my favorite recipe is with cream. Both meat with fat (ham, for example) and the leanest meat (carbonate) are suitable for it. Everything is delicious! The recipe came to my rescue when my daughter’s family and their friends suddenly stopped by, and I didn’t let them go without a delicious, hearty dinner. I quickly prepared my juicy, creamy pork.

For the recipe you will need:

• 1 kg of pork, 2 huge tomatoes, cream (I like 20 percent, but the least fat is also suitable), a little flour, vegetable oil, mustard, salt, pepper to taste.

Manufacturing

Cut the meat into fairly large pieces 1.5-2 cm wide.

Lightly beat any piece, add salt, pepper and coat with mustard.

Breaded in flour.

We send it to fry in a huge greased frying pan.

Fry the pork over medium heat until golden brown. Most likely, all the meat will not fit in one frying pan at once. Fry in batches, setting the browned pieces aside. This takes little time, but if you want to do it faster, you can connect a second frying pan.

While the pork is roasting, you need to peel the tomatoes. It’s simple if you make a cross cut at the top, dip the tomato in boiling water for almost half a minute and pull it out with a spoon.

After this treatment, the skin from the tomato is simply removed, like a stocking.

Cut the tomatoes into small pieces.

When all the pieces of meat are browned, we send them to the same frying pan, only now everything is together. Add the tomatoes, cover with a lid and simmer over low heat for 30-40 minutes. Stir and turn from time to time so that the tomatoes are better distributed and the meat does not burn.

When the pork is in the whole tomato sauce, without pieces of tomatoes, pour in the cream.

Their quantity depends on the size of the goods in the frying pan; the meat does not have to be drowned in cream, let it show on the surface. Simmer under the lid for another 5-7 minutes, and the dish is ready.

Pork in cream, soft and juicy, goes well with any side dish and doesn’t ask for additional sauce. Bon appetit!

Meat with creamy sauce

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Try now to amuse yourself and your loved ones and cook a special-tasting stew with creamy sauce with onions and carrots in a frying pan, and you will not be disappointed. You will even want to “lick your fingers”, then you will understand that you literally did not make a mistake in choosing the recipe.

45 minutes Serves 6 Easy

Meat is an essential component of the average person’s diet. It contains a huge amount of substances necessary for the functioning of the entire body. And most of the current energy comes from there. Therefore, taking into account all of the above, you can find a huge number of recipes for its production. You can even get lost in such a culinary library. And how many sauces are there around the world that go with meat, just take a look!? The recipe presented below will tell you how to deliciously and quickly cook meat with a creamy sauce in a frying pan.

Step by step recipe

To cook meat you will need several ingredients: 500 gr. fatty pork meat (but here it’s your choice, who likes what), 350 ml of cream 10%-20% (cream can be replaced with milk if necessary, but it’s better to follow the recipe), 1 large onion (a medium one can do, but if necessary , change this ingredient or completely eliminate it), 1 medium carrot (you can also take a large one or eliminate it completely), 2 teaspoons of spices for meat (if these are not available, the following are suitable: turmeric, chili pepper, black pepper, reddish pepper , caraway seeds, parsley and dill), 2 teaspoons of table or sea salt, vegetable oil for frying. When all the ingredients have been selected, you can begin production.

To begin, peel, rinse and cut the onion into thin half rings. Divide into feathers. Heat a frying pan and grease it with vegetable oil. Place the previously prepared onion on it.

Peel and rinse the carrots as well. Cut into small cubes (if desired, you can grate on a large grater or chop into thin strips). Add to the onion in the pan. Fry for 10 minutes until the onion is transparent and the carrots are soft over low heat.

In the meantime, rinse, dry and cut the meat into small pieces (remember that pork after freezing can become very tough, so it is better to take chilled meat, but not frozen). Add to the onions and carrots in the pan, fry until lightly golden brown on all sides for 10 minutes.

Salt the prepared dish and add spices to it. Pour cream into the same pan. Mix. Simmer over low heat with the lid closed until the meat is cooked, stirring occasionally for another 30 minutes.

Special meat with creamy sauce, stewed in a frying pan with onions and carrots is ready. Serve hot. This dish can be self-sufficient or served with a side dish: mashed potatoes, pasta, rice, potatoes. Try replacing or supplementing onions and carrots with other vegetables. Bon appetit!

Recipes Pork in cream sauce

medallions with creamy mushroom sauce

sliced ​​pork or veal, mushrooms, onions, cream, salt, pepper, growing butter.

Lightly chop small pieces from the slices, add salt and pepper. fry them in a frying pan until cooked. make the sauce: fry the mushrooms and onions, add salt and pepper immediately. add cream and simmer for min.7. Serve: lay out the meat and put the sauce on top.

Pork in cream sauce

Hard cheese – 100 g

Cut the pork into small pieces, lightly beat it, salt and pepper on both sides.

Mix sour cream with chopped garlic and grated cheese.

Place the pork on a baking sheet and coat the top with 100% sauce.

Bake in the oven at 200 degrees.

Pork in creamy mushroom sauce

cream 20% – 100 ml

garlic – 2-3 cloves

pork – 500 G

onion – 1 piece

spices - to taste

greens - to taste

champignons – 200 G (canned)

Cut the pork into portions. Fry over high heat.

Fry finely chopped champignons and onions separately.

Add cream and chopped garlic to the mushrooms. Bring to a boil.

MEAT with potatoes and creamy mushroom sauce.

Pork or veal

In foil, place in the 1st layer potatoes, cut into thick slices and lightly boiled in salted water, in the 2nd layer veal or pork, fried for half a minute over high heat (so that the crust comes out), pour over the sauce: fry the mushrooms, add cream, boil until half done size, salt, add fresh dill and spices. Wrap the foil in a bag and bake in the oven.

Pork in creamy curry sauce

Onions – 2 pcs.

Dry snow-white wine – 2/3 glass.

Seasoning – 1 tbsp. l.

Vegetable oil – 4 tbsp. l.

Curry - to taste

Place the pork, cut into pieces, into a frying pan with vegetable oil and first simmer under the lid, and then let the meat fry.

Add onion. Salt. The onion should become soft.

Add curry, seasoning and apple. Mix.

Meat in creamy garlic sauce

Dried basil - to taste

Wheat flour – ½ tablespoon

Dried marjoram - to taste

Garlic – 6 cloves

Ground dark pepper - to taste

Cut the meat into small pieces. Fry in vegetable oil until browned. Add finely chopped garlic. Stir and reduce heat.

To make the sauce, add flour to the milk and mix with a whisk so that there are no lumps. Add all the spices.

Krutiki with creamy mushroom sauce

1 large onion

0.5 kg champignons

1 kg pork (carb, fillet)

spices for meat

breadcrumbs

Cut the meat into portions, beat and sprinkle with spices.

Fry the onions and mushrooms separately, stir them later.

Place the mushroom filling in the middle of the meat and roll it into a roll.

Roll any roll in breadcrumbs and fry on all sides.

Pork in mushroom sauce with capers

Dry snow-white wine – 1 tbsp. l.

Champignons – 50 g

Olive oil – 1 tbsp. l.

Butter – 20 g

Capers – 1 tbsp. l.

Pork pieces on the bone.

. marinate in olive oil with spices, aromatic herbs, salt, pepper (can be overnight (that is, in the dark) ).

Fry the pork without oil in a non-stick pan, set aside.

Pork baked in horseradish mustard sauce.

pork, about a kilogram (can be replaced with chicken)

50 g butter

2-3 spoons of Worcestershire sauce (or Worcestershire)

2-3 spoons of coffee sugar

150 g mustard-horseradish sauce

2 spoons chili sauce

Cut the pork into strips.

Mix all the ingredients for the sauce, add until the sugar dissolves, pour over the pork, and keep in this marinade for a couple of hours.

Pork in mustard sauce

Champignons – 1 ban.

Sour cream – 4 tbsp. l.

Onion – 1 pc.

Mustard – 2 tbsp. l.

Snow-white semi-sweet wine – 1/2 glass.

Broth – 2.5 cups.

Cut the meat into large pieces (about 10 cm), fry until golden brown in the consistency of vegetable oil and butter.

Place pieces of already fried meat on a plate.

In the pan in which the meat was stewed, fry the onion until golden brown.

Pasta with pork in creamy sauce

Flour – 1 tbsp. spoon

Spaghetti – 300 G

Spices - To taste

Cream – 100 ml

Bacon – 100 G

Pork (fillet) – 150 G

1. Boil the pasta as indicated on the package. Place in a colander to allow the water to drain.

2. Next, let's create the sauce. Fry bacon and thinly sliced ​​meat over low heat until they release a lot of fat. For now, take out the cracklings, and fry the flour and chopped onion in this fat until golden brown. Then pour in the cream and put the meat back in. Add spices and simmer until done.

Goulash in cream sauce

Vegetable oil – 2 tbsp. spoons

Ground dark pepper – 1 pinch

Salt – 2 Pinches

Pork – 250 G

Cream – 150 ml

Garlic – 1-2 cloves (optional)

Spices – 1-2 pinches (dry fragrant herbs)

Wash the meat, remove films and cut into small pieces.

Place the meat in a deep plate, add salt and pepper, add spices and chopped garlic. Leave the meat to marinate for 15 minutes.

Heat vegetable oil in a frying pan and fry the meat until golden brown.

Old Fashioned Apple Sauce for Pork

Sweet powder – 25 g

Butter – 15 g

Peel the apples from the core and skin.

Peel the lemon and cut it into thick strips.

Cut unsalted chilled butter into cubes.

Place apples in a medium saucepan with lemon peel and water.

Cover and simmer for 10-12 minutes or until apples are softened.

Pork with “Diablo” sauce

Mustard – 1 tbsp. l.

Vegetable oil – 4 tbsp. l.

Butter – 2 tbsp. l.

Coat the pork pulp with sunflower oil and sprinkle generously with pepper. Leave to marinate for 20-30 minutes.

Then salt the meat and fry in a mixture of vegetable oil and butter until golden brown.

Next, put the meat in the oven for 30 minutes at t=180*C.

Spaghetti with pork in tomato sauce

Green peas – 40 g

Vegetable oil – 1 tablespoon

Butter – 20 g

Onion – 1 piece

Tomato puree – 200 ml

Pork loin – 150 g

Garlic – 1 head

Finely chop the onion, cut the pork into small pieces, and the bacon into strips. Fry the pork in vegetable oil, then add the onion, then the bacon.