Pork with mushrooms in sour cream sauce
Pork with mushrooms in sour cream sauce
Meat stewed with mushrooms in sour cream will turn out deliciously juicy, tender and soft. A thick creamy sauce will go well with any crumbly side dish or mashed potatoes.
The combination of pork with champignons and sour cream cannot be called easy on the stomach, but how delicious! The dish is reminiscent of the julienne we all recognize, but without the cheese.
Mushrooms with meat can be cooked in the oven or in a frying pan. Any mushrooms that are available are suitable: champignons or wild mushrooms, fresh or dried (soak in water beforehand to swell). My current recipe is pork with mushrooms in a pan.
Total making time: 50 minutes
Making time: 45 minutes
Yield: 4 servings
Ingredients
- pork – 450 g
- champignons – 200 g
- large onion – 1 pc. (90 g)
- garlic – 1 tooth.
- 20% sour cream – 3 tbsp. l.
- wheat flour – 1 tbsp. l.
- salt, dark ground pepper - to taste
- vegetable oil – 2-3 tbsp. l.
- bay leaf – 1 pc.
- dried dill – 1 tsp.
Manufacturing
Cut the meat into cubes (or into cubes, like goulash, but not large, so that it cooks faster). For this recipe, it is best to take pork with fat, not very lean. If there are any films, they must be removed. There is no need to cut off the fat layers, they will give the meat juiciness.
Heat a frying pan and quickly fry the pork until golden brown over high heat. If necessary, add a little vegetable oil (if the meat has layers of fat, cook in a dry frying pan). Cook in a large frying pan so that the pieces lie on the bottom in one layer - this way a crust quickly appears on the surface, the meat will not lose its own juices, which means it will not dry out. If the pan is small, fry in batches. Transfer the browned pork to a plate and cover with a lid to prevent it from drying out while you cook the mushrooms.
Peel the onion and chop into cubes. Heat a couple of tablespoons of vegetable oil in a deep frying pan. Pour the onion into it and fry it until soft and transparent.
Wash the champignons, cut into thin slices. Add the mushrooms to the sauteed onions, increase the heat and continue frying without a lid until golden brown. Stir frequently so that nothing burns. The moisture should leave the pan, and the mushrooms and onions should brown. At the very end, add salt and pepper to taste.
Return the previously fried meat to the pan. Add chopped garlic clove and bay leaf. Pour in approximately 200-300 ml of hot water or broth to cover the meat. Cover, reduce heat, and simmer the pork until tender, about 20 minutes (more time may be needed if the meat was tough).
While the pork is stewing, prepare the sour cream sauce. Fry 1 tablespoon of flour in a dry frying pan, stirring constantly. After about 30-40 seconds it will turn a pleasant pinkish color and acquire a light nutty smell. The flour doesn’t have to get very dark or brown! Due to the flour, our sauce will be thicker and will not curdle. And frying is necessary so that there is no floury aftertaste.
Remove the pan with flour from the heat. Pour in 100 ml of cool water, stir thoroughly so that there are no lumps. Then add the sour cream there and stir again (before adding the sour cream, make sure it is fresh - then it will not curdle and spoil the taste of the dish).
Pour the resulting sour cream sauce into the pan with meat and mushrooms. Discard the bay leaf. Add a little dried dill.
Continue cooking over low heat for about 15 minutes until thickened, stirring occasionally (it’s better to remove the lid and let the excess liquid evaporate). In the process, adjust the amount of salt and pepper to taste.
Serve pork with mushrooms stewed in sour cream sauce, ideally with mashed potatoes or porridge. You can complement the dish with pickles and other pickles. Bon appetit!
Pork with mushrooms in cream sauce
Ingredients
Pork (I used shoulder) – 700 g
Garlic – 2 cloves
Cream (fat) – 300 ml
Pepper, h.m. - taste
Rosemary – 2 small pinches
Vegetable oil - for frying
- 216 kcal
- 50 min.
- 50 min.
Photo of the finished dish
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Step-by-step recipe with photos
Pork with mushrooms in creamy sauce is a very tasty and satisfying dish. Tender meat, fragrant mushrooms and thick creamy sauce will please your loved ones. Let's cook?
Products for manufacturing are in front of you.
To fry mushrooms and meat, it is better to take a frying pan with a diameter of at least 28 cm or fry the food in parts.
Cut the mushrooms (mine are snow-white) into medium pieces, place them in heated vegetable oil and fry until golden brown.
Place the mushrooms in a saucepan.
Rinse the pork under running water, dry it with a towel, and cut into medium pieces. Place in hot oil and fry until browned.
Then add the meat to the mushrooms.
Fry the onion over low heat for 3-4 minutes, stirring constantly.
Place the prepared onion in a saucepan. Add salt, pepper and rosemary (or other seasoning) and mix.
Mix heavy cream with water and pour into a saucepan. The liquid must actually cover the contents of the saucepan.
Bring to a boil and simmer for 20-30 minutes (or until the meat is soft) over low heat. At the very end, about 5 minutes later, add chopped garlic, it will give the dish additional taste and smell.
Decorate the finished dish - pork with mushrooms in creamy sauce - with a small amount of fresh herbs.
Serve with boiled potatoes, rice, pasta or a salad of fresh vegetables.
How to cook pork meat with mushrooms and cream?
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Pork mixes perfectly with mushrooms. This dish is easy to prepare. It comes out very satisfying, fragrant and indescribably tasty. There are a huge number of methods for making pork meat with champignons. The article contains the most ordinary and fast recipes.
- Selection and preparation of ingredients
- Recipes for pork with champignons
- Meat in sour cream sauce with mushrooms in a frying pan
- Pork with champignons in cream sauce
- Sliced pork in creamy mushroom sauce
- Pork with cream and champignons in a slow cooker
Selection and preparation of ingredients
To make the dish tasty and healthy, it is important to choose the right main ingredients. Pork meat must be fresh, dry, nice pink in color, without aroma. For frying, you can take a neck or fillet. The meat must be washed and cut into pieces.
Mushrooms for cooking should be chosen medium in size, snow-white or pinkish in color, without spots, blackening, mucus on the surface, elastic, with a good, pleasant mushroom smell. Before production, they must be cleaned of dirt, washed, cut off the ends and cut using the same method as required in the recipe.
Recipes for pork with champignons
Pork fried with champignons turns out nourishing and tasty. This dish can be prepared for daily dinner or used as a variation of the feast. It goes well with light salads, marinated and salted snacks. Boiled potatoes, rice, mashed potatoes, porridge, and pasta are suitable as a side dish.
So that meat and mushrooms do not interfere with each other’s taste, they need to be fried in a separate bowl.
Meat in sour cream sauce with mushrooms in a frying pan
Pork with champignons in cream sauce
Sliced pork in creamy mushroom sauce
Pork with cream and champignons in a slow cooker
Meat in sour cream sauce with mushrooms in a frying pan
Cut the pork into cubes, the onion into half rings, and the mushrooms into slices.
Place 2 frying pans on the stove, pouring vegetable oil into them. Place the meat in one, and onion half rings in the second.
Fry the onion until it turns golden (approximately 4-5 minutes over high heat, stirring constantly). Add mushrooms to the onions and fry them for 8–10 minutes.
Combine fried meat with mushrooms. Fry for 2-3 minutes.
Pour in sour cream. If necessary, add liquid.
Simmer covered.
Dissolve starch in a glass of water and pour it into the dish. Add water to get your preferred mixture.
Salt and pepper. Simmer covered for 30–40 minutes. Add nutmeg. Keep on the stove for another 5 minutes.
Pork with mushrooms in sauce
All members of my family, including myself, are fans of the usual and usual combinations of goods for our country. I include, for example, potatoes, rice, buckwheat with meat, mushrooms with potatoes, and, of course, meat with mushrooms too.
Surely, my list will seem boring to some, but the whole point is that my husband does not recognize any fish or seafood. To vary our menu, we often have to find worthy and tasty dishes specifically with meat. Naturally, we also eat fish, but I admit, only occasionally.
This dish turns out to be very tasty; for some reason it even reminds me of a holiday (perhaps a memoir from my youth). Meat with mushrooms can be eaten as a separate dish, or with a side dish: mashed potatoes or boiled rice are perfect.
For production we will need:
Wash the mushrooms and chop them not very finely.
Pour vegetable oil into a frying pan and fry the mushrooms in it, salt them and you can also sprinkle them with mushroom seasoning, this will make it more flavorful.
Then add water (1/2 cup) to the mushrooms, add sour cream and mayonnaise, simmer for 5 minutes.
Wash the meat in water and cut into medium-sized pieces.
Cut the peeled onion into strips.
Place the pieces of meat in a fireproof dish, salting any piece. Spread the onion on top and sprinkle with pepper.
Pour the resulting mushroom sauce over the meat and onions.
Place the dish with the meat in the oven, preheated to 220 degrees for approximately 50 minutes. The main thing is that the liquid does not boil away one hundred percent, and the mushrooms do not dry out.
Serve hot, pouring any juice over the meat. I wish you bon appetit!
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