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Prepared by: Vladimir Bratikov
03/03/2015 Cooking time: 1 hour 0 min
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This dish successfully combines meat, mushrooms and tomato sauce. It is prepared easily and from familiar ingredients.
How to cook Goulash with mushrooms and meat
We clean the meat from films and cut into small cubes. Not only pork is suitable for this dish; it can also be prepared from veal, beef, and chicken fillet.
Fry the chopped meat in vegetable oil in a frying pan. Cook over high heat to form a nice crust on the meat pieces.
While the meat is fried, peel the onion and cut into cubes.
It is better to fry the meat in small portions. Remove the fried meat from the frying pan and replace it with the next portion of meat.
Clean and wash the mushrooms. Cut into pieces. There is no need to grind it too much.
The meat was fried and removed from the pan. Now fry the mushrooms. Place the finished mushrooms on a plate.
Now fry the onion for 5 minutes. Add chopped garlic, paprika and flour to it. Stir well and fry for literally 1 minute.
Grind the tomatoes in a blender and add to the pan with the onions. Add a little water, about 0.5 cups. Cook, stirring, for 5 minutes.
Place meat and mushrooms, salt and pepper in a frying pan, stir and simmer for about 15 minutes. Then add sour cream and simmer over low heat for 5 minutes.
Pork goulash with mushrooms
Goulash is juicy and unusually tender-tasting meat pieces in a thick, aromatic gravy. Actually, goulash is a Hungarian dish that falls under the category of thick soups. But modern housewives serve goulash as a second course, supplementing it with some kind of side dish. Goulash can be prepared using any type of meat. Of course, in the classic version, goulash is stewed from tender beef, but from pork or chicken fillet this dish is no less tasty. It's a matter of taste preferences. Our goulash will be made from pork, but with the addition of champignons. Juicy mushrooms will make the taste of meat goulash brighter and more interesting. Try it, and your loved ones will certainly appreciate this version of goulash.
To prepare goulash with meat and mushrooms you will need:
- pork – 700 g
- mushrooms (champignons) – 350-400 g
- onion – 2 heads
- tomato paste (thick) – 2-3 tbsp.
- garlic - a few cloves
- mixture of herbs – 1 tsp.
- spices, pepper and salt - to taste
Pork goulash with champignons – recipe with photo:
Start preparing the dish by chopping the mushrooms. But before slicing, be sure to thoroughly wash the champignons to remove any dirt and dry them. If the mushrooms are small, then it is best to leave them whole; if they are medium in size, then they can be cut into two parts; if the champignons are very large, as in our case, then they can be divided into four slices.
To prepare goulash from meat and mushrooms, you will need a spacious frying pan with high sides or a cauldron. Pour a small amount of vegetable oil and, laying out the prepared champignons, fry them until deliciously brown.
While the mushrooms are frying, cut the pork tenderloin into large, elongated pieces.
Transfer the browned mushrooms to a cup, and add the pork to the frying pan, adding a little oil if necessary. Fry the meat pieces over high heat until golden brown.
Step-by-step recipe with photos
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!
Dear readers!
Today we are preparing pork goulash. You will say that we have already prepared goulash with meat, but today we will add mushrooms and it will be a different dish, with a different taste. Mushrooms will saturate our meat with amazing taste.
INGREDIENTS:
- 500 g pork meat
- 300 g champignons
- 1 onion
- 1 carrot
- 2 tomatoes or 2 tbsp. spoons of tomato sauce
- 1 tbsp. spoon of flour
- greens (dill, parsley...) or dry herbs
- ground black pepper
- vegetable oil
- salt
Goulash with mushrooms
PREPARATION:
We wash the meat and cut it into large pieces. You can use any meat you like.
You can also use any mushrooms. I often use chanterelles, but today I decided to make goulash with champignons, leaving the chanterelles for the mushroom soup. We wash the champignons; if they are large, cut them into slices. I have small champignons today.
Peel the onion, rinse and finely chop.
Peel the carrots, wash them, grate them on a coarse grater or cut them into strips.
We wash the tomatoes, finely chop them after removing the skin, or grate them on a coarse grater. If three are on a grater, then first cut the skin crosswise on top. During the chopping process, the skin will remain in your hands. We throw it away.
We wash the greens and chop them finely.
All ingredients are prepared, let's start cooking.
Fry the meat in vegetable oil until golden brown, transfer it to a saucepan, where we will continue cooking the goulash with mushrooms.
Then fry the mushrooms; they should also turn golden.
We transfer them to the meat, add a little water, salt and put them on the stove to simmer. Always make sure that the water does not boil completely and the meat does not burn.
Preparing the gravy:
Separately, fry the onion until golden brown, add flour, carrots and finally tomatoes or tomato sauce. Add water. The amount of water depends on what kind of gravy you like, thicker or thinner. Stir constantly while preparing the gravy.
Since flour tends to stick to the bottom of the pan when frying and can burn, I suggest adding flour at the end of cooking the gravy. Add flour to the water that we will add and mix well so that there are no lumps.
Transfer the gravy to the pan with the meat and simmer for 25-30 minutes.
Pork goulash with mushrooms is almost ready, add ground black pepper, or any other seasoning for meat, herbs, mix everything well, bring to a boil. Turn off the stove, cover the goulash with a lid and let it brew.
Creamy sour cream sauce can be an ideal pairing not only for a piece of chicken, but also for pork. Due to its acid content, the dairy product will soften the meat and enrich it with its creamy taste. We will look at the recipes for pork with mushrooms in sour cream sauce in more detail below.
Pork with mushrooms stewed in sour cream
Ingredients:
- pork - 740 g;
- olive oil - 15 ml;
- champignons - 265 g;
- onions - 65 g;
- garlic cloves - 4 pcs.;
- broth - 390 ml;
- sour cream - 115 ml;
- dried thyme, parsley - 1/2 teaspoon each;
- flour - 5 g.
Preparation
Brown the pork pieces, seasoning them generously on both sides. Separately, sauté the chopped onion and combine it with the mushrooms. As soon as the excess mushroom moisture has evaporated, add pureed garlic to the frying and leave it for half a minute. Sprinkle the contents of the pan with flour, add the herbs and pour in the broth. As soon as the liquid reaches a boil, dilute the sour cream in it and leave the sauce to thicken. Place the fried pork in the sauce and leave to simmer until the pieces are cooked through.
Pork goulash with mushrooms and sour cream
Goulash is another in a series of simple and win-win recipes with pork at the base. You can serve hot goulash just like that, with a slice of bread, or you can serve it with your favorite side dishes of vegetables and cereals.
Ingredients:
- pork - 1.1 kg;
- butter - 35 g;
- onions - 85 g;
- flour - 10 g;
- apple cider vinegar - 15 ml;
- chicken broth - 245 ml;
- sour cream - 115 g;
- champignons - 230 g;
- grain mustard - 10 g;
- thyme - 1 teaspoon.
Preparation
First, divide the pork flesh into random but equal sized pieces. Brown the meat in a Dutch oven and set aside on a separate platter. In the same bowl, saute the pieces of onions and mushrooms until browned. Add mustard and thyme to the onion, add flour, and after half a minute pour in vinegar, broth and sour cream. Return the pork to the sauce and leave to simmer in the oven at 170 degrees for an hour and a half.
This recipe for pork with mushrooms in sour cream can be repeated in a slow cooker by frying the meat immediately along with onion pieces and mushrooms, then sprinkle with flour and pour in the sauce. The cooking time remains the same, but the mode should be changed from “Baking” to “Stewing”.
Recipe for stewed pork with mushrooms in sour cream sauce
Ingredients:
- sour cream - 155 g;
- water - 115 ml;
- flour - 15 g;
- dried sage - 1 teaspoon;
- pork - 620 g;
- onions - 115 g;
- champignons - 270 g;
- whiskey - 115 ml.
Preparation
Combine the first four ingredients together and set aside - this is a preparation for the future sauce.
Brown the pork pieces and transfer to a separate dish. Now get to work on the onions and mushrooms; they should also be fried until golden brown and the moisture has completely evaporated. Afterwards, pour whiskey into the bowl and move away, as alcohol can ignite under high temperatures. When the whiskey has almost completely evaporated, return the meat to the pan and pour in the previously prepared sauce base. Leave the dishes in the oven at 155 degrees for 1 hour.
Pork fried with mushrooms in sour cream sauce
Ingredients:
- pork tenderloin - 440 g;
- a handful of walnuts;
- sour cream - 210 ml;
- broth - 75 ml;
- mushrooms - 115 g.
Preparation
After frying the mushrooms, add chopped nuts and meat. When the pork is fried, pour in a mixture of sour cream and broth, add spices and leave everything to simmer until the meat is cooked.
