Meat with mushrooms in sour cream sauce can be considered a completely independent dish, because... it combines meat, side dish and sauce. But if desired, you can serve boiled potatoes, rice or steamed vegetables with the dish.
Any lean meat or poultry will do for cooking. The main thing is that it is fresh or chilled. It is better to use liquid sour cream for the sauce, and it is better to dilute the thick sour cream a little with clean water before adding it.
Meat with porcini mushrooms in sour cream sauce in the oven
Meat with porcini mushrooms always turns out excellent. It is cooked in the oven with sour cream sauce.
Ingredients:
- 750 g lean pork;
- 250 g low-fat sour cream;
- 150 g onion;
- 350 g porcini mushrooms (fresh);
- 1 chicken egg;
- 100 ml vegetable oil;
- 75 g cheese;
- a little black pepper and salt.
We rinse the mushrooms from dirt and soil, cut them into slices, boil for 10 minutes, adding a little salt to the water. Let all the liquid drain in a colander.
Rinse the meat, dry it, cut it into portions 1.5 cm thick. Lightly beat the meat with a hammer.
Advice! To prevent splashes from flying when beating, you can cover the meat with cling film.
Fry the prepared meat on all sides and transfer to a baking container. Be sure to add salt, pepper and other spices as desired.
Peel the onion, cut it into thin half rings, fry until transparent. Add the porcini mushrooms and simmer the contents of the pan for about 10 minutes, stirring occasionally. After seasoning the mushrooms with spices to taste, spread the mixture on top of the meat in an even layer.
To fill, finely grate the cheese and beat the egg with a fork. Mix the ingredients with sour cream and season with spices. Add the prepared mixture to the meat and mushrooms.
All that remains is to bake everything at 185 degrees. about half an hour and serve hot.
Meat in sour cream with mushrooms
Both pork and beef can be used for this recipe The combination of sour cream and mushrooms gives the dish prepared according to this recipe a magnificent and refined taste. Meat in sour cream with mushrooms goes well with mashed potatoes and rice.
Cooking time : 90 minutes.
Ingredients for meat in sour cream with mushrooms:
- Pork or beef – 500 gr.
- Sour cream – 100 gr.
- Medium onion – 1 pc.
- Dried mushrooms – 25 gr.
- Flour – 1 tablespoon.
- A glass of broth or bouillon cube.
- Salt.
Recipe for meat in sour cream with mushrooms:
First you need to soak the dry mushrooms in boiling water for 30 minutes.
While the mushrooms are soaking, peel and finely chop the onion.
And fry the onion until golden brown.
Drain the mushrooms and chop finely.
Cut the meat into medium pieces.
Fry the meat over high heat until a golden crust forms. The crust will prevent the juice from leaking out and the taste of the meat will be rich.
Now you need to reduce the temperature and combine the meat with mushrooms and fried onions. Fry everything together for another 5 minutes.
Pour a glass of broth over the meat, cover with a lid and leave to simmer for 30-40 minutes. If the liquid boils too much, add more broth.
Add salt, add sour cream, stir and bring to a boil. Dissolve a tablespoon of flour in a small amount of cold water, add to the meat, stir. Flour is needed to thicken the gravy. Bring to a boil and remove from heat. The meat in sour cream with mushrooms is ready, bon appetit.
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Cooking in a slow cooker
All dishes are good in a slow cooker. So the meat with mushrooms will turn out excellent. It is distinguished by exceptional tenderness and juiciness.
Ingredients:
- 550 g lean pork;
- 1 medium onion;
- 300 g mushrooms (any);
- 100 g sour cream;
- 2 carrots;
- 1 pinch each of salt and ground pepper.
First, peel and rinse all the vegetables. We cut the onion into cubes, chop the carrots on a medium grater, and cut the mushrooms into slices or slices. We wash a piece of meat, dry it and cut it into small pieces. Season the meat with spices, mix, set aside.
Advice! In a slow cooker, everything cooks quickly, so all the ingredients should already be ready to add.
Activate the “Frying” mode, pour in vegetable oil. When it warms up, add onions, carrots and mushrooms. Mix everything, simmer the vegetables until soft.
Now add the prepared meat, mix, continue frying so that the meat lightens and releases enough juice. Fill the contents of the bowl with sour cream, add a little water and close the device. We change the mode to “Extinguishing” (time 30 minutes), wait for the sound signal about the end of the process.
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!
Chicken meat in sour cream sauce
Try making a real restaurant treat of chicken with champignons and sour cream sauce.
Ingredients:
- 3 chicken drumsticks;
- 200 g sour cream;
- 0.25 kg champignons;
- 2 tbsp. vegetable oil;
- 1 tbsp. spices for chicken;
- a little salt and pepper.
Rinse the chicken drumsticks, dry them thoroughly, and fry in oil until golden brown. Meanwhile, clean and wash the mushrooms, cut them in half or into smaller slices (no more than 1 cm thick). Add the mushrooms to the chicken, mix, season with spices and fry everything together for about 8 minutes.
Then pour the contents with liquid sour cream and simmer, stirring, until all the liquid has evaporated. The sauce should reduce well and thicken. At this point everything is considered ready. Serve the dish with baked potatoes or pasta.
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!
French-style meat with mushrooms and pineapples
Meat is prepared in French for almost all holidays, because... This is a very tasty and everyone's favorite dish.
Ingredients:
- 400 g pork chop;
- 1 pineapple (fresh);
- 1 onion;
- 300 g mushrooms;
- 100 g cheese;
- 100 g sour cream;
- 1-2 pinch of salt and black pepper.
First of all, you need to marinate the meat. Wash it, dry it, cut it like chops. We beat each slice with a kitchen hammer, coat it with sour cream and sprinkle with herbs. Cover the workpiece with film and leave to marinate for several hours.
We clean, wash the mushrooms, cut them into slices, fry until tender, adding a little salt.
When all the ingredients are ready, grease the refractory mold with oil. Lay out the chops and place the mushrooms on top. Then distribute the onion cut into half rings and thin pineapple slices. Sprinkle everything with cheese shavings, bake for half an hour at 200 degrees, and then reduce the heat by 50 degrees and cook the same amount.
Meat with champignons and sour cream
Meat with champignons and sour cream is the softest meat stewed in sour cream with a bright aroma of mushrooms. Meat with champignons in sour cream will perfectly complement any bulk side dish thanks to the most delicate sour cream and mushroom sauce.
- Meat (beef, veal or pork) – 600 g
- Onions – 1 pc.
- Champignons (frozen) – 300 g
- Sour cream – 400 g
- Flour – 1 tbsp. spoon
- Salt – 1 teaspoon
- Ground pepper - to taste
- Dried herbs (dill, parsley) - to taste
Preparation:
Wash the meat and cut into strips.
Heat a little vegetable oil in a deep frying pan and add the meat. Fry the meat over high heat with constant stirring until all the pieces are whitened so that the juice is sealed inside.
After the meat turns white, reduce the heat to low, pour ½ cup of boiled water into the frying pan, cover the frying pan with a lid and leave the meat to simmer for 40 minutes. If the water evaporates quickly, add additional water.
While the meat is stewing, prepare the sour cream and mushroom sauce. Peel the onion and cut into small cubes. Heat a small amount of vegetable oil in a saucepan and add the onion. Fry the onion over low heat, stirring occasionally, for 10 minutes. The onion should acquire a golden color.
After the onions are fried, place the frozen champignons in the pan and mix them with the onions. There is no need to defrost the champignons first.
Simmer the champignons and onions over low heat under a closed lid for 20 minutes. At this time, mix flour with sour cream. To avoid lumps, it is best to first mix the flour with 4-5 tbsp. spoons of boiling water, and then add sour cream.
Add sour cream and flour to the champignons and onions and pour in 1 cup of boiled water. To prevent the sour cream from curdling, add 2-3 tbsp right before adding it to the mushrooms. spoons of boiling water and stir.
Bring the sour cream and mushroom sauce to a boil and turn off. After 40 min. When stewing meat, pour sour cream sauce into it, stir and leave on the fire for another 20 minutes. under a closed lid.
In 20 minutes. salt, pepper, add dried herbs and turn off.
The meat with champignons and sour cream is ready, serve it hot with any side dish of your choice.
You can also watch the recipe in video format:
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Recipe with potatoes
Pork with potatoes and mushrooms is a truly homemade and satisfying dish. It exudes mouth-watering aromas that will instantly gather everyone in the household at the table.
Ingredients:
- 600 g lean pork;
- 20 g mushrooms (dried);
- 2 onions;
- 6-7 potatoes;
- 1 tbsp each wheat flour, sour cream and tomato paste;
- 50 g butter;
- 1 tsp sea salt;
- 3 bay leaves;
- some herbs and pepper.
We wash the dried mushrooms and soak them in 0.5 liters of water. When the mushrooms swell, boil them for half an hour.
Advice! We do not drain the mushroom broth, but use it for sauce. Then it will have a rich mushroom taste.
Remove the husks from the onions and cut them into cubes. Fry the onion in oil for about 20 minutes, stirring the frying all the time. Rinse the pork and cut it into small pieces.
How to cook chicken fillet with mushrooms in sour cream and garlic sauce?
A bright treat for your dinner table is fried mushrooms and chicken. To make the dish juicy and aromatic, cook it with the addition of sour cream and garlic sauce.
Cooking time: 25 minutes
Cooking time: 15 minutes
Servings – 2
Ingredients:
- Chicken fillet – 300 gr.
- Champignon mushrooms – 250 gr.
- Onions – 1 pc.
- Garlic – 3 cloves.
- Sour cream – 1 tbsp.
- Salt - to taste.
- Ground black pepper - to taste.
- Butter – 50 gr.
Cooking process:
1. Prepare the necessary ingredients. Wash the champignons thoroughly under water.
2. Next, cut the mushrooms in any convenient way. Small pieces should come out.
3. Immerse the mushrooms in a frying pan with butter.
4. At this time, chop the onions with garlic cloves.
5. Place finely chopped vegetables on the champignons. Stir and continue frying.
6. Boil the chicken fillet, cool and cut into small pieces.
7. Transfer the chicken meat to the pan with the mushrooms.
8. Add a glass of sour cream, salt and pepper here. Stir the ingredients and simmer for another 3-5 minutes.
9. Aromatic frying of chicken and mushrooms in sour cream is ready. Place the hot treat on plates and serve it to the table!
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Pork with cheese and mushrooms
If you want to feed your family and friends deliciously, we suggest making meat with mushrooms and cheese. The dish is hearty, flavorful and very easy to prepare.
Ingredients:
- 0.8 kg pork ham;
- 5 pieces. champignons;
- 2 tomatoes;
- 150 g sour cream;
- 0.75 tbsp seasonings for meat;
- 100 g cheese;
- 2 tbsp. vegetable oil;
- 1 pinch each of marjoram and salt;
- 0.5 bunches of greens.
Cut the prepared pork into slices. Beat the meat, sprinkle with spices. Heat a little vegetable oil in a frying pan and brown the pork in it. Transfer the prepared meat into a mold with sides.
We wash the tomatoes and mushrooms, cut them into slices, and place them on top of the meat in an even layer. Season everything with salt and marjoram, grease with sour cream, pour over the oil in which the meat was fried.
Place the dish in a roasting pan and bake for a quarter of an hour at 200 degrees. Then take out the dish, sprinkle with cheese shavings and return to bake for another 5 minutes.
