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.
Prepare all the ingredients necessary for the recipe in advance. Sour cream will suit any fat content. You can also use any mushrooms, but for guests it is better, of course, to take champignons, it’s not for nothing that they are considered a delicacy and they will look more aesthetically pleasing in the dish. The meat you need is not fatty pork. It is the most tender and cooks much faster. But you can also use beef, just cut it into smaller pieces than pork so that it can cook well.
Rinse the meat and cut into not very large pieces, approximately equal in size.
Take small champignons, peel and rinse well. Cut the mushrooms into small pieces. If the mushrooms are very small, you can cut the stems into two halves and divide the caps into three or four slices.
Peel the onions and chop them into not very small cubes with a knife.
Take a cauldron or deep frying pan, pour into it enough vegetable oil to fry onions, mushrooms and meat; excess oil is not advisable. Place pieces of meat in heated oil and stirring regularly, fry over low heat until slightly reddened. Then discard the chopped onion and fry until the onion turns golden.
As soon as the onions begin to turn golden, add the mushrooms to the cauldron and fry for 7-10 minutes over low heat, stirring constantly so that the whole mass is fried evenly. Then add salt to taste, add black ground allspice and add sour cream. Mix everything thoroughly, close the cauldron with a lid and simmer over low heat for about 20-25 minutes. If the sauce is not very liquid, you can add a little hot boiled water. At the very end of the stewing process, you can add finely chopped garlic for additional flavor.
When everything is ready, place the fried potatoes on plates, add the meat and mushrooms and decorate as you like. Serve hot, this way the aroma will be more pronounced. Light vegetable salads and spicy seasonings go very well with this dish. This dish can be prepared not only for the family, it can be safely prepared for treating guests, but also for the holiday table. It truly has divine taste. Cook and delight your household and treat your friends.
When the mushrooms and meat are stewed, you can add any spices. Dry cilantro seeds or cumin, your choice of what you prefer and what your family likes. Then this dish will become one of your favorites. 
Bon appetit everyone!
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 and wine sauce
Compound:
1 kg pork (shoulder, neck, loin)
300 gr. forest mushrooms (porcini, aspen, boletus)
2 onions
250 g dry red wine
250 g sour cream
salt, pepper, sweet paprika
Preparation:
Cut the pork into small chops, add salt and pepper and pound on both sides.
Cut the onion into thin half rings, boil the mushrooms in advance.
Fry the pork in a heated frying pan with vegetable oil until golden brown and place in a saucepan.
Fry the onion separately, add mushrooms to it and fry together under the lid over low heat for 5-7 minutes.
Place the onions and mushrooms in the pan with the pork.
Place the pan on low heat, pour in the wine, let it boil and cook for a little (5-7 minutes).
Then add sour cream, wait until it boils, salt and pepper to taste, add 1.5 tsp. sweet red paprika.
Cover the pan with a lid and simmer over low heat for 15-20 minutes.
The smell floating through the kitchen is simply amazing!!!
It is good to serve the finished pork with mashed potatoes or rice, generously pouring the side dish with sour cream and wine sauce.
Comments:
This time I deviated greatly from the recipe and replaced half of the ingredients, which did not impoverish the taste of the dish at all!
I didn’t have any forest mushrooms (ceps, boletus, boletus), so I used oyster mushrooms (I love them more than champignons for their more “meaty” taste). I didn’t boil the oyster mushrooms in advance, I just stewed them with onions, and then with pork.
There was no red wine either, so I replaced it with inexpensive white semi-sweet wine. Because of this replacement, the dish only lost color, but not taste.
Everything else was left unchanged. In the photo, pork with mashed potatoes is the most ideal side dish for it!!
My family simply squeals with delight - the pork literally melts in the mouth, and the gravy can be eaten separately, dipping pieces of bread into it.
Potatoes with mushrooms and sour cream filling
A very simple and very tasty dish: a slight modification of the usual fried potatoes with mushrooms.
In the classic way, fry potatoes into strips.
Wash the mushrooms, clean them, cut them, and boil them for 20 minutes. Then fry with the addition of chopped onions and carrots in vegetable oil.
Add parsley and dill, simmer for 30 minutes,
Add sour cream and simmer for another 5 minutes.
And everything is ready.
With the help of sour cream sauce, you can make any dish even more tasty and appetizing. This applies to many main courses made from vegetables and meat. In sour cream sauce, meatballs, hedgehogs, liver, chicken fillet, meat, squid, mushrooms, lazy cabbage rolls, etc. are incredibly tasty.
There are quite a lot of sour cream-based sauce recipes, which clearly demonstrates its popularity. Along with the above products, meat stewed in sour cream is no less tasty. Thanks to lactic acid contained in sour cream, even hard meat will become soft and juicy.
Pork with mushrooms in sour cream sauce– a tasty and satisfying dish that does not require much time or effort. In this recipe I used champignons, although you can use any other mushrooms. The taste of meat with mushrooms is reminiscent of the well-known julienne. If you like it, then I think you will like this dish too.
Ingredients for stewed pork with mushrooms in sour cream sauce:
- Pork - 400 gr.,
- Champignons - 400 gr.,
- Sour cream - 100 ml.,
- Wheat flour - 1 tbsp. spoon,
- Salt,
- Ground black pepper and paprika,
- Sunflower oil
Pork with mushrooms in sour cream sauce - recipe
Wash the pork pulp and pat dry with napkins or paper towel. Using a sharp knife, cut it into pieces 2 by 2 cm. The smaller the pieces the meat is cut, the faster and better it will fry.
Wash them under running water and dry them too. Cut off the stems of the mushrooms and cut them into cubes. Cut the mushroom caps into slices.
Peel the onion and cut it into thin quarter rings.
Fry the onion in a frying pan with sunflower oil until milky.
Place the pieces of meat in the pan. Stir with a spatula.
Salt and pepper to taste. Add paprika. Simmer the meat for 5 minutes, stirring. The pieces of meat should be fried evenly on different sides.
After this, place the chopped champignons in the pan.
Sprinkle with flour.
It is thanks to flour that the sour cream sauce will turn out thick. In some recipes you can see starch instead of flour. With starch, the consistency of the sauce is slightly different. In my opinion, the sauce in this recipe tastes better with flour. Stir. Simmer for another 10 minutes.
During stewing, champignons release a lot of juice. As soon as you see that there is enough liquid in the pan, you can add sour cream. If for some reason there is not enough gravy, you can add half a glass of water. Place sour cream in the pan.
Mix it with the rest of the ingredients. Simmer the mushrooms and meat for another 5 minutes. Literally 2-3 minutes before removing the pan from the stove, you can add a pinch of garlic passed through a press or finely chopped dill to the dish.
Pork with mushrooms in sour cream sauce Serve hot with buckwheat, potatoes, pasta, pea puree. Enjoy your meal. I will be glad if you liked this recipe for stewed pork in a creamy sauce with mushrooms.
