Meat with mushrooms in sour cream sauce

Required Ingredients

To prepare, you will need 500 grams of pork entrecote, two carrots, two onions, 200 grams of chopped champignons or other mushrooms, 200 grams of sour cream, spices and salt to taste, 60 grams of vegetable or olive oil.

Cooking instructions

First, fry the carrots and onions in vegetable or olive oil. Pre-cut the vegetables into strips. The pork meat should be juicy and soft; marinate it first. Please note that the entrecote must be at room temperature for cooking. It’s great if you can marinate pork for at least 8-9 hours. For the marinade, use coriander, basil, parsley, marjoram, paprika, mustard, ginger, white and black pepper. Top this mixture with onion, salt and olive oil. Rub the entrecotes with the mixture and place them in a cool place to marinate. Please note that marinating meat is not always used. But if you have free time, you should not refuse to soak the product in spices.

Once the pork is ready, cut it into strips - not too thin. Add spices and a little salt. Don't forget that the meat is already marinated. Add fried onions and carrots to the pork. Add sour cream and chopped mushrooms. Heat the frying pan and simmer the food. Please note that the fire should be slow. The simmering process will take 30 minutes.

Once the meat is stewed, place it on a bowl and garnish with olives and herbs. The best accompaniment to the dish would be mashed potatoes or French fries. You should eat Karski-style meat while it is still hot.

Creamy taste! Great combination of products!

Pork option

This recipe for cooking meat with mushrooms in sour cream sauce involves using a slow cooker. This allows you to significantly reduce the duration of the process. So that your loved ones can try a delicious and nutritious dinner, check in advance whether your kitchen has:

Half a kilo of pork.
200 grams of porcini mushrooms.
3 onions.
100 milliliters 15% sour cream.
A glass of mineral water.
Salt, spices and bay leaf.

In addition, this recipe for meat with mushrooms in sour cream sauce requires the presence of a small amount of flour and butter.

Preparation

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 use pork with fat, not too lean. If there are any films, they need to 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 will quickly form on the surface, the meat will not lose its own juices, and therefore 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 and cut into thin slices. Add the mushrooms to the sautéed onions, increase the heat and continue frying without a lid until golden brown. Stir regularly to prevent anything from burning. 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 with a lid, reduce heat and simmer the pork until tender - this will take about 20 minutes (longer 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 aroma. The flour should not darken too much or turn 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 cold 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 best 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, best with mashed potatoes or porridge. You can complement the dish with pickles and other pickles. Bon appetit!

Basic principles

To prepare such dishes, you need to use only fresh, high-quality meat. Before starting the process, it is washed and separated from films and excess fat. To make it softer, you can soak it in a vinegar solution, wine or milk. To preserve the juiciness of the pieces, it is recommended to fry the meat over maximum heat until golden brown.

As for mushrooms, they can be anything you can find in your kitchen. Most often, oyster mushrooms or champignons are used for these purposes, since they are present on store shelves at any time of the year. It is advisable to first soak the porcini mushrooms briefly in cold water. If your dish includes champignons, then you need to skip this step, because they already have a lot of moisture.

To prepare baked meat with mushrooms in sour cream sauce, it is not at all necessary to take a fermented milk product with a high fat content. It may burn in the oven. To prevent this from happening, it is advisable to dilute such sour cream with a small amount of boiled water. Then it will acquire a more liquid consistency and will not stick to the form.

Oven baking recipe

The dish described in this recipe should be prepared before guests arrive. In addition to its excellent taste, its advantage is that you can accurately calculate the number of servings. This will allow you not to be afraid that someone will not have enough treats.

The volume of required products depends on the number of servings.

To prepare a dish for four people you will need:

4 pork steaks;
mushrooms (about 300 g);
onion;
sour cream;
100 g of cheese, suitable for grating;
spices and salt;
pieces of foil according to the number of servings.

Cooking pork with mushrooms in foil:

We slightly beat the pieces of meat, rub them on both sides with salt and spices, and grease them with a small amount of sour cream.
Fry the mushrooms with onions, add salt and pepper, and add a few spoons of sour cream at the end of the process.
Grind a piece of hard cheese on a grater.
Place a pork chop on each sheet of foil, place the fried onions and mushrooms on top, and sprinkle the portions with shavings of cheese.
We lift the corners of the metal paper up and connect them to form cones.
Place the portions on a baking sheet and place in the oven for 20 minutes.
After this time, we unwrap the “bags” to allow the cheese crust to brown a little.

You can serve the dish directly in foil, but to prevent the meat from cooling ahead of time, after it is removed from the oven, you will need to wrap it again and give the metal paper the appearance of a cone.

Pork with mushrooms in sour cream sauce in a frying pan

To create such a dish you need a frying pan with a dense bottom and high walls.

You will need to take the following products:

0.6 kg moderately fatty pork;
0.4 kg champignons;
several onions;
garlic cloves;
0.1 kg sour cream;
broth or filtered water;
salt and black pepper powder.

How to make the dish:

We cut the washed meat into small square pieces and send it to fry.
Chop the onions and crush the garlic, and after the meat changes color and releases juice, throw them into the frying pan.
Chop the mushrooms as convenient and add them to the dish, sprinkling the mixture with salt and pepper.
Fry the mixture for about 10 minutes, then add sour cream. If it is very thick, dilute it with broth or filtered water.
Cover the pan with a lid and simmer the dish for half an hour.

You can cook pork not only with champignons, but with porcini mushrooms, oyster mushrooms, honey mushrooms, chanterelles or any other types of “forest” meat.

Pork chops with mushrooms in cream sauce

To prevent pork chops fried in a frying pan from seeming too tough, you can simmer them a little in a cream sauce. And mushrooms, onions and garlic favorably highlight the taste of meat.

You will need the following components:

0.9 kg pork pulp;
0.65-0.7 kg of mushrooms;
a pair of onions;
garlic;
a little sour cream;
0.3-0.4 liters of cream;
salt and seasonings.

How to prepare the dish:

We cut the pork flesh into thin slices, beat it, add salt and pepper, and then fry it on both sides.
Sauté mushrooms, onions and garlic in a frying pan until they become soft.
Mix the sour cream with cream and stir the sauce until smooth.
Place the chops in a frying pan or wide pan and distribute the frying of mushrooms, onions and garlic on top.
Pour the sauce over the preparation and let it simmer well under the lid.

When serving, it is advisable to sprinkle such a dish with herbs or garnish with green onions. And as a side dish you should cook potatoes, pasta, rice or any other cereal.

Using these recipes, you can prepare similar dishes not only from pork. Suitable beef, chicken or turkey fillet. The choice of meat depends on the preferences of the housewife and her household, as well as on the products available in the refrigerator.

Chicken option

This simple but quite interesting dish has a delicate taste. It goes well with almost any side dish and can be an excellent option for a family dinner. It is also important that cooking meat with mushrooms in sour cream sauce does not require expensive or scarce products. All the necessary components can be easily purchased at the nearest supermarket. In this situation, you should have at hand:

Half a kilo of chicken pulp.
150 grams of onions.
200 milliliters of sour cream.
450 grams of fresh champignons.
30 milliliters of soy sauce.
10 grams of Dijon mustard.
35 milliliters of vegetable oil.
A couple of cloves of garlic.
Salt, spices and dried Italian herbs.