Meat cooked with mushrooms in... is deliciously tender, juicy and aromatic. You can enjoy the creamy taste of the dish with a hint of mushroom in its pure form or diversify it with an additional set of spices.
Stewed meat with mushrooms in sour cream
Ingredients:
- veal or pork – 750 g;
- onion – 120 g;
- champignons – 450 g;
- sour cream with a fat content of 20-25% – 260 g;
- butter – 100 g;
- - taste;
- a mixture of ground peppers - to taste;
- salt.
Preparation
For stewing with mushrooms in sour cream, you can use any meat, but the ideal option would still be pork or veal. So, we rinse it thoroughly in cold water, wipe it dry and cut it into cubes no larger than two and a half centimeters in size. Peel the onions and carrots and chop them into half rings or cubes and strips, respectively.
Fry the meat and vegetables in two different frying pans in melted butter until browned, and then combine them together in one of them. Add pre-washed and quartered mushrooms there and fry everything together, stirring, for ten minutes. Then season the dish with salt, ground pepper mixture, add other spices of your choice and taste, and also add sour cream. Mix everything well, cover the pan with a lid, and reduce the heat intensity to minimum. Simmer the meat with mushrooms in sour cream for twenty to thirty minutes.
Meat with porcini mushrooms in sour cream sauce in the oven - recipe
Ingredients:
- pork or veal pulp – 750 g;
- onion – 150 g;
- porcini mushrooms (fresh) – 350 g;
- sour cream – 250 g;
- vegetable oil – 100 ml;
- egg – 1 pc.;
- hard cheese – 75 g;
- spices of your choice and taste;
- ground black pepper;
- salt.
Preparation
To prepare the dish, we first thoroughly wash the porcini mushrooms, chop them, pour salted water and boil for ten minutes, and then drain them in a colander and let them drain thoroughly.
Meanwhile, cut the washed and dried meat into slices about one and a half centimeters thick and beat with a kitchen hammer, first covering with cling film. Then brown the meat pieces in hot oil on both sides and place them on the bottom of an oiled baking dish. At the end of frying, be sure to season the meat with salt, ground black pepper and the desired spices.
Peel, chop into half rings and fry the onions in hot vegetable oil until transparent, then add the mushrooms and cook over medium-intensity heat for ten minutes. At the end of frying, add the mushroom mass, and also season with pepper and spices. Place the mushrooms and onions in a mold on top of the meat and pour in a mixture of beaten egg, sour cream, grated cheese, seasoned with salt, pepper and desired spices.
Place the pan with the dish in an oven preheated to 185 degrees for twenty to thirty minutes or until desired brownness.
When serving, you can decorate the dish with fresh herb leaves.
Meat with mushrooms in sour cream in a slow cooker - recipe
Ingredients:
- pork or veal pulp – 550 g;
- onion – 175 g;
- any mushrooms – 250 g;
- sour cream – 150 g;
- butter – 50 g;
- sparkling water – 200 ml;
- flour – 50 g;
- spices of your choice and taste;
- Bay leaf;
- ground black pepper;
- salt.
Preparation
Sauté thoroughly washed and chopped mushrooms and chopped onions, stirring, in dissolved butter in a multi-pan, selecting the “Frying”, “Baking” or “Baking” mode. Cut the washed and dried meat into thin small pieces, season them with salt and ground black pepper, add flour and mix well. Add the meat base to the fried mushrooms and onions and cook in the same mode until browned. Next, add sour cream, pour in sparkling water, add salt and spices to taste, throw in a laurel leaf, switch the device to the “Stew” mode and cook the dish for thirty to forty minutes.
The undoubted advantage of the recipe is its simplicity and speed of preparation. Fans of julienne pork cooked in sour cream will definitely love it!
Ingredients:
- pork pulp – 600 g;
- onion – 1 head;
- fresh champignons – 150 g;
- sour cream – 200 g;
- flour – 80 g;
- vegetable oil – 50 ml;
- ground black pepper - to taste;
- salt - to taste.
How to cook pork in sour cream sauce
Trim off excess fat from the pulp. To do this you will need a very sharp knife and a little patience. We find the border where the fat comes into contact with the meat and make a small cut. Next, with slow movements, smoothly and carefully cut off the fat layer. We cut the meat into small plates, cover with cling film or a bag and beat it a little with a kitchen hammer.
Then cut each chop into strips or pieces.
Salt the pork and roll it in flour on all sides.
Then transfer to a frying pan with pre-heated sunflower oil. Fry the pieces until golden brown.
While the meat is frying, cut the onion into half rings and the mushrooms into small pieces.
Place the onion in the pan and fry for 5-7 minutes.
Follow the onions with mushrooms.
After 7-10 minutes, add a little more salt and pepper to the meat and add a glass of sour cream.
Stir, cover with a lid and leave to simmer over low heat for half an hour.
This tender meat goes well with mashed potatoes.
If you cook beef using the same method, you will get the German dish schnellklops.
Every day there are more and more recipes for sour cream sauce, which indicates its rapidly growing popularity. If tough meat is poured with sour cream, then during cooking it will become very soft and juicy, thanks to the lactic acid contained in the above-mentioned product.
Be sure to try the pork in sour cream sauce with mushrooms. I'm sure you'll like it.
Pork with mushrooms in sour cream sauce is a very tasty and easy to prepare dish. It can be cooked in the oven or in a frying pan. Both dried and fresh mushrooms are suitable; you can take champignons or wild mushrooms. The combination of meat, onions and mushrooms itself is very tasty, and if all this is cooked in sour cream sauce, it turns out even tastier and more tender.
So, to prepare meat with mushrooms in sour cream sauce, we will prepare the products according to the list. Take the freshest sour cream, then it will not curdle. Choose spices to your taste, but a simple mixture of peppers perfectly complements this dish without interrupting the taste of mushrooms and meat.
Cut the meat into small cubes and quickly fry in a small amount of vegetable oil.
In a large frying pan in which we will cook, sauté the chopped onion until transparent.
If your mushrooms are dried, soak them in water, then dry and chop. Wash the fresh champignons and cut them fairly large, add the mushrooms to the onions.
Cook the onions and mushrooms over high heat for 5-7 minutes, stirring carefully so that the mushrooms do not lose their shape. Then add 1 tbsp. flour without a slide and mix quickly.
Pour in about a glass of hot water or broth, mix, and add the meat. Salt and pepper to taste. Add chopped garlic. Let's mix.
Now add sour cream and cook over low heat for 25-30 minutes, stirring. If necessary, add more hot water or broth, adjust the amount and thickness of the sauce to your taste.
Pork with mushrooms in sour cream sauce is ready. Serve with your favorite side dishes and vegetable salad. The mushrooms were cooked, but remained in pieces; the meat in sour cream sauce turned out to be the most tender!
Add your favorite greens and enjoy!
Champignons with pork in sour cream have excellent taste. The recipe is quite simple, requires accessible and understandable ingredients, and the food turns out quite tasty.
Recipe contents:
Meat is a product that is vital for humans, because... it contains proteins that are necessary for the functioning of the body. Well, among the abundance of meat products, I would like to mention pork. In addition to the fact that it, like other types of meat products, is rich in zinc and iron, it also reduces the risk of cardiovascular diseases and has a large amount of B vitamins. It also contains a lot of protein, so doctors advise women to include it in their menu. who are breastfeeding, since protein has a positive effect on breast milk production.
Champignons, in turn, are also an equally valuable product. They contain many minerals and vitamins necessary for the human body. In addition, they belong to dietary products. Therefore, combining pork with them, the dish is balanced in terms of calorie content.
Sour cream sauce is one of the most popular for preparing various dishes. It is very tasty and appetizing. There are a lot of recipes for its preparation, which indicates its popularity. And together with the above ingredients, it turns out no less tasty. Thanks to the lactic acid contained in sour cream, any meat, even hard ones, will become soft and juicy.
- Calorie content per 100 g - 195 kcal.
- Number of servings - 4
- Cooking time - 1 hour 30 minutes
Ingredients:
- Pork - 700 g
- Champignons - 700 g
- Sour cream - 300 ml
- Salt - 1.5 tsp.
- Onions - 1 pc.
- Ground black pepper - 1/3 tsp. or to taste
- Garlic - 4 cloves
- Bay leaf - 4 pcs.
- Allspice peas - 3 pcs.
- Vegetable oil - for frying
- Any seasonings and spices - to taste
Cooking champignons with pork in sour cream
1. Prepare your food. Remove the film from the pork, cut off the veins and some of the fat. Wash under running water, wipe dry with a paper towel and cut into strips. Although the cutting method is not important, I just aesthetically like the dish where the meat is served in the form of bars.
Wash the champignons, dry and cut into 2-4 pieces. Very small mushrooms can be left whole. I don’t recommend chopping them very finely; large mushroom pieces are delicious in a dish, but small ones will simply get lost in the dish.
Peel the onion and garlic, rinse and cut into strips.
2. Pour vegetable oil into a frying pan (preferably a cauldron or pan intended for frying) and heat. Then add the meat to fry and cook it over high heat until it gets a golden brown crust. Stir it from time to time.
3. Then add the onion and garlic.
4. Turn the heat to medium and continue cooking the food for about 5-7 minutes.
5. Add champignons to the pan.
6. Stir and fry the ingredients until medium cooked. The products should be covered with a caramel crust.
7. Now it's time to stew. Pour sour cream into the products and add all the herbs and spices.
Step 1: Process the meat and fry it in a frying pan.
To begin, rinse the piece of pork thoroughly under cold running water. After this, dry it with a kitchen paper towel and place it on a cutting board.
Using a sharp knife, trim off all the fat from the piece of meat. don't throw it away, put it aside, we will need it a little later. Also remove the films from the meat; they can be discarded. 
Chop a piece of meat into medium-sized cubes. Do not cut finely because the meat will cook and become dry and tough in taste. 
Place the frying pan over medium heat, heat it well, then add the fat trimmed from the piece of pork and melt it. 
Then add the chopped meat to the frying pan, fry it until light golden brown, but do not forget to turn it over with a wooden spatula so that it browned evenly from all sides. Step 2: Add mushrooms, sour cream and water to the pan.
While the meat is frying, start preparing the mushrooms. To do this, soak them for 10 minutes in cold water, and then rinse under running water, thoroughly washing away any remaining dust and dirt. 
Drain the mushrooms and place them on a clean cutting board. Chop the mushrooms into small pieces and add them to the browned meat. Stir and continue frying. 
When the mushrooms are lightly browned, add to the pan. 100 grams of sour cream, then fill it with a little clean and filtered water. 
Stir again, reduce heat slightly, cover the pan with a lid and simmer the dish for about 40 minutes, until the meat is completely cooked. Step 3: Add onion, garlic and spices, bring the dish to readiness.
At this time, peel the onions and cut them into small cubes. To prevent your eyes from watering while cutting onions, you need to periodically moisten the knife blade with cold water. Peel the garlic, then rinse and finely chop with a knife or pass it through a garlic press. 
When the meat is cooked in the pan, add chopped onion and garlic, salt to your taste, add nutmeg on the tip of a knife and mix everything well. If you want a little more gravy, you can add it to the pan at this stage if necessary. a little more water. After this, cover the pan again with a lid and simmer the dish for about 10 minutes.
Step 4: Serve pork with mushrooms in sour cream sauce.
Remove the finished dish from the heat and keep covered. 10 minutes more, and then place on a serving platter or portion plates. You can serve it as an independent meat dish with a glass of white wine, or along with your favorite side dish, at your discretion. Enjoy your meal! This dish will turn out much tastier if you replace the champignons with porcini mushrooms, I advise from my own experience.
The gravy for this dish can be prepared in a slightly different way, in which case it will turn out a little thicker and more voluminous. To do this, in a small container, combine another 50 grams of sour cream with a teaspoon of wheat flour, previously fried in a dry frying pan until light brownish. After this, dilute the mixture with clean water to the consistency you require.
When serving, you can decorate serving plates with pre-washed and dried lettuce leaves, and sprinkle chopped parsley or other herbs on top.