Make the meat more juicy and tender thanks to quenching, and quenching in cream, or sour cream, will help preserve these very qualities of the dish, even if you are not the most successful cook who has overcooked meat on fire. How deliciously to extinguish pork in sour cream we will tell in this article.
Pork in sour cream in a frying pan
Ingredients:
- pork tenderloin - 500 g;
- olive oil - 1 tbsp. a spoon;
- onions - 1 pc .;
- garlic - 1 clove;
- chicken broth - 1 l;
- potatoes - 500 g;
- carrots - 1 piece;
- celery - 1 stem;
- cider vinegar - 1 tbsp. a spoon;
- sugar - 1 teaspoon;
- tarragon - 1 teaspoon;
- flour - 1 tbsp. a spoon;
- sour cream - 1/2 table;
- milk - 4 tbsp. spoons;
- salt pepper.
Preparation
We warm oil in a deep, thick-walled frying pan. Quickly fry the garlic and add to it sliced pork strips. Fry the meat for 5-6 minutes, or until golden brown.
In the frying pan pour the chicken broth , add the sliced carrots, celery and onions. Do not forget about salt with pepper. We bring the liquid in a frying pan to a boil, we reduce the fire to medium. Cover the frying pan with a lid and continue cooking for 15-20 minutes, stirring constantly all the ingredients. At the end, pour warm milk into the pan, mixed with flour and add sour cream. We cook the pork until the sauce thickens and sprinkle with herbs before serving.
Pork can be prepared in a multivark with sour cream, it is enough to follow the above recipe and repeat all the cooking steps using the "Baking" mode, or "Quenching".
Pork in sour cream with mushrooms
Ingredients:
- pork tenderloin - 500 g;
- Shiitake mushrooms - 3/4;
- tomatoes - 500 g;
- garlic - 4 cloves;
- onions - 1 pc .;
- Bulgarian pepper - 1 pc .;
- soy sauce - 1/2 tbsp .;
- salt, pepper - to taste;
- butter - 1/4 of a century;
- vegetable oil - 3 tbsp. spoons;
- sour cream - 1/2 tbsp.
Preparation
Chop onion and garlic, tomatoes cut into cubes and put all the vegetables in a frying pan with heated oil. As soon as the excess liquid is evaporated, and the onion becomes soft, put the pork cut into strips into a frying pan. Season the meat with salt and pepper, add soy sauce . Pour into a pan a glass of water, or broth, bring everything to a light boil and stew for 7-10 minutes. Before the beginning of the fire, add the chopped mushrooms and Bulgarian pepper to the pan. As soon as the extinguishing time expires, we send the sour cream to the frying pan, we continue cooking for another 4 minutes and serve it to the table.
Pork stewed with sour cream in Normandy
Ingredients:
- butter - 50 g;
- pork - 1 kg;
- bacon - 200 g;
- shallots - 7-8 pieces;
- onions - 1 pc .;
- celery - 2 stems;
- dry cider - 300 ml;
- chicken broth - 300 ml;
- sour cream - 6 tbsp. spoons;
- flour - 2 tbsp. spoons;
- Dijon mustard - 2 tbsp. spoons;
- tarragon (fresh) - 2 tbsp. spoons.
Preparation
Oven reheat to 170 degrees. Half of the butter is placed in a brazier and heated. Fry the cut pork in oil, not forgetting to season it with salt and pepper. As soon as the meat turns golden, it can be removed from the brazier on a plate, and in the brazier you can put the remaining oil and fry the remaining half of all the meat.
Meanwhile, in another pan fry sliced shallots, onions and celery until soft. We shift the roast in the brazier to the meat. Fill all the ingredients with cider and broth, cover the brazier with a lid and send it to the oven for 2 hours. In the end, add the sour cream and 2 tablespoons of flour, dissolved in 2 tablespoons of water, let the sauce thicken on the stove. Do not forget to bring the dish to the desired taste with the help of mustard and fresh tarragon.