Stewed meat with mushrooms in sour cream: recipe and method of preparation

08/07/2020 Pierre Gagnaire Cooking

Dishes made from mushrooms and meat have always been popular among consumers. In cooking, there are hundreds of interesting and simple recipes that allow you to bake, fry and stew this dish. Thanks to such a wide variety, every woman has a unique, signature and favorite recipe in her cookbook.

Today we will look at a method of preparing meat with mushrooms, stewed in sour cream. This dish can be prepared in the usual way in the oven, or in a slow cooker, or using baking pots. In addition, you will learn from the article about the most suitable side dishes, sauces and other cooking nuances.

Meat with mushrooms stewed in sour cream: recipe with photos

Required Products:

pork – 800 grams;
large onion – 1 pc.;
salt;
pepper;
spices to your taste;
sour cream 20% – 200 grams;
carrots – 2 pcs.;
champignons – 350 grams.

Meat with mushrooms with sour cream is a fairly simple, but at the same time tasty and aromatic dish that even novice cooks can do.

How to cook stew with mushrooms in pots

Kulesh with pork and oyster mushrooms

Ingredients: 400 g pork pulp, 250 g mushrooms (oyster mushrooms), 3 potatoes, 60 g lard, 300 g millet, 1 l. broth, 1–2 onions, 1 carrot, 30 g dill, salt, black peppercorns, bay leaf.

Cut the pork and lard into small pieces. Peel onions, carrots, potatoes, cut into small cubes. Fry the pork in melted lard, add the onions and carrots and fry until the onions are browned, after which you need to add the mushrooms. Place the fried meat with mushrooms in portioned clay pots, pour in hot broth, salt, add spices and add washed millet. Place the pots in the oven, preheated to a temperature of 180–190 °C, and simmer the dish for about 50–55 minutes. Serve the stewed meat with mushrooms in pots, sprinkled with finely chopped dill.

Hungarian goulash with mushrooms

Ingredients: 300 g pork, 100 g veal, 100 g lamb, 400 g porcini mushrooms, 2 onions, 50 g butter, 30 g nutmeg, 10 g cumin, parsley, salt.

Cut the pulp of pork, lamb and veal into pieces. Place the meat in portioned clay pots, generously greased with butter. Grate the onion, fry in butter, add mushrooms and fry, place on meat, add salt, a little cumin and nutmeg, finely chopped parsley. Place the pots in the oven and, without adding liquid, simmer the meat at 140°C for 40 minutes.

Roast rabbit with wild mushrooms Kiev style

Ingredients: 1 rabbit carcass weighing 1.5 kg, 4 onions, 100 g peeled walnuts, 200 g (fresh) forest mushrooms, 50 g butter, 100 g raisins, pepper, salt, herbs for decoration.

For the sauce: 3 tbsp. l. flour, 500 ml sour cream, 50 g butter, pepper, salt to taste.

Wash the rabbit carcass, cut into portions, sprinkle with salt and pepper and fry until half cooked. Cut the onion into half rings and fry until golden brown. Peel the mushrooms, cut into strips and fry. Roast the nuts, peel them and chop them. Wash and dry the raisins. Place the rabbit meat into portioned clay pots, add raisins, nuts, onions, mushrooms, and pour in sour cream sauce. Place the meat stewed with mushrooms in the oven and simmer for 25–30 minutes at 180°C. Serve garnished with greens. Prepare the sauce. To do this, melt and heat the butter in a saucepan, add the sifted flour, lightly fry, stirring continuously, add salt, pepper and sour cream.

Look at the selection of photos for recipes for meat stewed with mushrooms:

Step-by-step preparation

What you need to do first:

We wash the champignons under running water, dry and cut into thin slices.
Peel the top layer of the onion and divide it into half rings.
Cut the carrots into circles.
Fill the meat with cold water, wash and dry with paper towels.
Cut the pork into portions.
Pour a little vegetable oil into a saucepan and fry the pieces of pork until a golden brown and appetizing crust forms.
Transfer the meat to a plate, add the vegetables to the saucepan and simmer for 5-7 minutes until golden brown.
Now pour in a little water and return the meat to the saucepan.
Salt and pepper our dish, simmer under a closed lid for about half an hour.
15 minutes before readiness, add chopped champignons.
Then drain the excess liquid, add sour cream and simmer for another 10–15 minutes.

Place the finished dish on plates and garnish with chopped dill and parsley.

This side dish goes well with baked potatoes with garlic, boiled rice or spaghetti with hot sauce.

Recipes for meat stewed with mushrooms in cream

Veal stewed with vegetables in cream sauce

Components:

Veal – 600 g
Champignons – 300 g
Tomatoes – 2 pcs.
Sweet bell pepper – 3 pcs.
Carrots – 2 pcs.
Onions – 1 pc.
Garlic – 2 cloves
Butter – 3 tablespoons
Beef broth – 1 cup
Cream – 1 glass
Chopped dill - 4 tablespoons
Ground pepper and salt - to taste

Cooking method:

Cut the veal into small pieces, add salt and pepper, fry in oil on all sides and place in an oiled enameled cast iron pot.

Peel and chop the vegetables. Fry carrots and onions in oil until half cooked. Add mushrooms and fry.

Add slices of peeled tomatoes and chopped bell peppers, fried vegetables with mushrooms and crushed garlic to the meat in a cast iron pot, pour in broth and cream. Cover the cast iron, put in the oven and cook the stew with mushrooms in cream until cooked.

Rooster with mushrooms (albufra)

Ingredients: rooster – 2 kg, butter – 200 g, rice – 200 g, broth – 600 g, fresh mushrooms – 120 g, truffles – 20 g, goose liver – 100 g, flour – 50 g, cognac – 30 g, white wine – 100 g, cream – 50 g.

Stuff the cleaned rooster with the filling prepared in the following way: simmer cleaned rice in oil, add salt to taste, pour in broth and simmer for 15 minutes. Add sliced fresh mushrooms and truffles, sliced liver and stewed with butter and salt to taste. Mix well and stuff the rooster with the resulting mixture, sew it up, shape it, salt the outside, grease it with oil and bake it in a pan. After browning on all sides, pour in a cup of broth, cover with a lid and simmer the rooster, turning occasionally and pouring juice over it until cooked. After this, remove it from the oil and sauté the flour in the same oil. After browning the flour, pour in cognac, white wine, cream or milk and a cup of broth. Stir well, simmer for 10–15 minutes and pass through a press. Season the resulting cream with a piece of butter.

Before serving, cut out the rooster fillet and remove the breast bone to expose the stuffing. Place the fillet and legs near the rooster, garnish it with the filling and pour the prepared sauce over it. Serve with salad of your choice

Meat stewed with mushrooms in sour cream: recipe with photos step by step

Ingredients:

beef – 750 grams;

champignons – 350 grams;

purple onion – 1 pc.;

carrots – 1 pc.;

salt;

paprika;

sour cream – 300 grams.

If desired, sour cream can be replaced with heavy cream in this recipe.

Cooking method

Let's divide the cooking process into several stages:

Wash the beef thoroughly, dry it on paper napkins and cut it into lengthwise pieces.
Wash the carrots and grate them on a coarse grater.
We clean the onion and finely chop it.
We wash the champignons from dirt, dry them a little and divide them into thin plates.
Heat a frying pan over medium heat and add a little olive oil. Fry pieces of beef on it.
Then add the vegetables and simmer for about 5 minutes.
Lastly, add the champignons, spices and pour in a little water or broth.
Simmer covered for 20–25 minutes.
As soon as the meat becomes soft and tender, add sour cream and wait another 10 minutes.
Remove the pan from the heat and let the dish cool slightly.

Before serving, it is recommended to garnish the meat with mushrooms stewed in sour cream with chopped garlic and a sprig of parsley. Boiled potatoes, cereals and pasta can be used as a side dish.

For an additional dish, prepare a light vegetable salad by adding flax and sesame seeds. Sour cream and garlic sauce goes well with stewed meat.

How to cook stew with mushrooms and cheese

Chicken legs stuffed with mushrooms

Ingredients: 5 chicken legs, 500 g of mushrooms, 2 onions, 200 g of cheese, 2 cloves of garlic, 1 egg, 100 g of mayonnaise, Maggi mushroom cube.

Preparation: Carefully remove the skin from the chicken legs. Cut the chicken into cubes and mix with a raw egg. Add crushed Maggi cubes to finely chopped mushrooms and onions and fry in butter. Prepare minced meat by mixing mushrooms, chicken and grated cheese. Stuff the skin with minced meat. After mixing mayonnaise with finely chopped garlic, coat the legs and place them in a cauldron, pour in a little water or broth (so that the legs are half covered). Place the stewed meat and mushrooms in a cauldron in the oven and simmer for 30 minutes.

Stewed chicken with spicy seasonings

Flour – 1 tbsp. l.
Garlic and onion powder - 0.5 tsp each.
Ground paprika, salt - 0.5 tsp each.
Freshly ground black pepper – 0.25 tsp.
Chicken breast (fillet, cut into 4 cm pieces) – 2 halves (250 g)
Olive oil – 1.5 tbsp. l.
Onions – 1 pc. (large) + 6 pcs. (small)
Garlic – 1 clove
Dry white wine – 0.25 cups
Mustard – 2 tsp.
Tomato paste – 1 tbsp. l.
Chicken broth – 0.5 cups
Salt – 0.5 tsp.
Cheese – 100 g.
Freshly ground black pepper – 0.25 tsp.
Mushrooms, cut into quarters – 6 pcs.
Carrots – 1 pc.
Frozen peas – 0.5 cups
Fresh chopped thyme – 0.5 tsp.
Fresh chopped parsley – 1 tsp.
Sour cream – 2 tbsp. l.

Mix flour, garlic and onion powder, paprika, salt, pepper and pour into a plastic bag.

Place the chopped chicken pieces into the bag and shake well to coat them with the mixture.

Heat the oil in a wide frying pan and brown the chicken well. Remove the chicken and place it in a multicooker pan.

In the same frying pan where the chicken was fried, add the garlic and onion and sauté for 1 minute, then pour in the wine.

Add mustard, tomato juice, chicken broth, salt, pepper and stir. Pour the contents from the frying pan into the multicooker pan, where the fried chicken fillet is already lying.

Add onions, mushrooms and carrots. Mix well.

Close the lid, select the STEW mode and set the timer for 6 hours.

When there is 1 hour left of cooking time, add frozen peas, thyme and parsley to the slow cooker.

When there are 5 minutes left before the end of cooking, add sour cream and stir, sprinkle cheese on top. Serve meat stewed with mushrooms and cheese with garlic mashed potatoes.