Deliciously tender, juicy and aromatic, meat is cooked with mushrooms in sour cream sauce . You can enjoy the creamy taste of a dish with a mushroom note in its pure form or diversify it with an additional set of spices.
Stew with mushrooms in sour cream
Ingredients:
- veal or pork - 750 g;
- onion - 120 g;
- champignons - 450 g;
- sour cream with fat content of 20-25% - 260 g;
- butter - 100 g;
- Spices to choose from - to taste;
- mixture of ground peppers - to taste;
- salt.
Preparation
For extinguishing with mushrooms in sour cream, you can take any meat, but the ideal option will still be the flesh of pork or veal. So, we wash it well in cold water, wipe it dry and cut it into blocks with a size not more than two and a half centimeters. Onions and carrots are cleaned and shredded by semirings or cubes and straws, respectively.
Meat and vegetables fry in two different pans in the blossoming butter until browning, and then put together in one of them. There we also lay the mushrooms, previously washed and cut into quarters, and fry all together, stirring, for ten minutes. Then season the dish with salt, ground with a mixture of peppers, add other spices to your choice and taste, and also spread the sour cream. Stir all the good, cover the frying pan with a lid, reduce the intensity of the fire to a minimum. We'll eat meat with mushrooms in sour cream for twenty to thirty minutes.
Meat with porcini mushrooms in sour cream sauce in the oven - recipe
Ingredients:
- pulp of pork or veal - 750 g;
- onion - 150 g;
- mushrooms are white (fresh) - 350 g;
- sour cream - 250 g;
- vegetable oil - 100 ml;
- egg - 1 piece;
- hard cheese - 75 g;
- spices of your choice and taste;
- ground black pepper;
- salt.
Preparation
To prepare the dish, we first thoroughly wash the white mushrooms, grind them, fill them with salted water and boil for ten minutes, and then drain into a colander and let it drain off.
In the meantime, washed and dried meat is cut into slices about one and a half centimeters thick and beaten with a kitchen hammer, covering it with a food film. Then brown the meat pieces on the hot oil from both sides and lay it on the bottom of an oily form for baking. At the end of the frying, we must season the meat with salt, ground black pepper and the desired spices.
We clean, shine the semicircles and fry it on the heated vegetable oil until the transparency of the onions, and then lay the mushrooms and stand on a medium-intensity fire for ten minutes. At the end of frying prisalivayem mushroom mass, as well as seasoning with pepper and spices. Spread the mushrooms with onions in the form on the meat from above and pour a mixture of beaten eggs, sour cream, grated cheese, seasoned with salt, pepper and the desired spices.
Place the dish and dish in a preheated oven for 185 minutes for twenty to thirty minutes or until the desired color.
When serving, you can decorate the dish with fresh green leaves.
Meat with mushrooms in sour cream in a multivariate - recipe
Ingredients:
- pulp of pork or veal - 550 g;
- onion - 175 g;
- any mushrooms - 250 g;
- sour cream - 150 g;
- butter - 50 g;
- carbonated water - 200 ml;
- flour - 50 g;
- spices of your choice and taste;
- Bay leaf;
- ground black pepper;
- salt.
Preparation
Wash thoroughly and chopped mushrooms and chopped onion, weave, stirring, in the loose butter in a multicastry, selecting the "Hot," "Bake" or "Bake" mode. Washed and dried meat is cut into thin small brusochki, we savor them with salt, ground black pepper, pour in flour and mix well. Add the meat base to the fried mushrooms with onions and stand in the same mode until browning. Then add sour cream, pour in soda water, add salt and spices to taste, throw the laurel leaf, switch the device to "Quenching" mode and prepare the dish for thirty to forty minutes.