Pork with mushrooms... and for some reason I immediately imagine a clay pot.

Of course, we have chosen this recipe, but this wonderful combination of ingredients can be prepared in many different ways.

The dish turns out to be very satisfying and contains a lot of proteins and calories, an excellent way to replenish your strength after a hard day, which is especially important when working in the dacha in the spring.

Pork with mushrooms in creamy sauce - general cooking principles

Cream sauce is made from heavy cream. Therefore, to prevent the dish from turning out greasy, it is better to take lean pieces of pork, namely the sirloin or shoulder part. The percentage of fat in the cream can be anything, but it is worth noting that the fattier the product, the thicker the sauce. Often, cream sauce is thickened by adding starch or flour diluted in water.

Before cutting, the meat should be rinsed well with running water and dried with a towel. You can cut into pieces of any shape, the main thing is not to chop them. Despite the fact that the pork is cooked in sauce, it is recommended to quickly fry its pieces until golden brown. This retains all the juices in the product, and the dish will be juicier and softer.

The dish will turn out aromatic if you use wild mushrooms, but if they are not available, you can use fresh champignons or oyster mushrooms. For more flavor, you can add dried mushrooms to them; you just need to pre-soak them in water and lightly boil them.

Pork and mushrooms go well with spices. The creamy sauce is often seasoned with nutmeg, ground pepper, basil, oregano, turmeric, and saffron. You should not add too much spices, otherwise they will interrupt the main, mushroom flavor of the dish.

Pork with mushrooms in creamy sauce can be cooked in a thick frying pan, or baked in the oven, wrapped in foil or placed in a pot. There are recipes for a similar dish for a slow cooker.

This meat goes well with a side dish of boiled rice, potatoes and pasta. It can be served with salads of fresh vegetables seasoned with vegetable oil.

Pork with mushrooms in creamy sauce - recipe for cooking in a frying pan

Ingredients:

Fresh, medium-large champignons, maybe oyster mushrooms – 300 gr.;

A spoonful of butter, preferably homemade butter;

Ground pepper, nutmeg powder, salt;

400 gr. pork (pulp);

A glass of medium fat cream;

Starch – 1 tsp.

Cooking method:

1. Cut the pulp into small pieces, as for frying. Be sure to dry the meat before doing this, otherwise it will not brown.

2. Rinse the mushrooms thoroughly with warm water, then, like meat, dry thoroughly. Cut the champignons into large, random, irregularly shaped pieces.

3. Turn on the stove, set the heat to slightly higher than medium and place a frying pan, add oil and heat thoroughly.

4. Dip pieces of pork into hot, but not hot, fat and fry until an appetizing crust appears. To ensure the meat browns evenly, do not add a large portion at one time.

5. Add mushrooms to the browned meat and wait until all the juice has evaporated from the pan.

6. Season the cream with pepper and nutmeg, taking a sample, add salt, and mix well.

7. Pour the seasoned cream over the pork when the champignon pieces in it are lightly browned. Set the heat to low, cover the pan with a lid and continue cooking for about half an hour. The pieces of meat should become soft and can be easily pierced with a sharp knife.

8. Pour about 50 ml of water into a glass, dilute the starch in it. Pour the solution into the pan at the end of cooking, bring the sauce to the very beginning of boiling and remove from the stove.

Recipe for pork with mushrooms in creamy sauce with cheese

Ingredients:

Fresh pork pulp - half a kilo;

200 gr. “Russian”, maybe a little stale, cheese;

Half a liter of 22% cream;

300 gr. small champignons

Mixture of basil and oregano – 2 tbsp. l.;

Lean oil, for frying.

Cooking method:

1. Rinse the meat and mushrooms with water and dry.

2. Cut the pork into small strips and the champignons into pieces. Using the finest grater available, grate the cheese into shavings.

3. Heat the oil over medium heat, carefully place the pieces of meat into it and cook until all the moisture has evaporated. Then, lowering the flame to just below medium, brown the meat on all sides.

4. Add champignons, season and add salt, fry everything together for about ten minutes.

5. Pour in the cream, let it boil, then simmer for ten minutes. Add shredded cheese, add herbs, stir well and remove from heat.

6. You can use boiled rice or mashed potatoes as a side dish.

Stewed pork with mushrooms in creamy sauce

Ingredients:

Fresh, medium-sized champignons – 200 gr.;

Large onion;

50 gr. dried mushrooms;

Refined oil;

15% cream – 100 ml;

Spoon of sweet cream butter.

Cooking method:

1. Pour water over the dried mushrooms, and when they are well soaked, squeeze and chop very finely.

2. Cut the peeled onion into thin half rings. Fry the onion pieces in vegetable oil until translucent and transfer to a separate bowl.

3. After washing, dry the pork and cut it into small layers of medium thickness. Fry the pieces of pulp over medium heat in refined oil. The pork should be thoroughly browned on all sides so that no juice escapes during further cooking.

4. Cut dried fresh mushrooms into thin slices and lightly fry in a mixture of both oils.

5. Transfer the fried champignons and chopped dried mushrooms to the meat. Add the fried onions, pour in the cream and a little water in which the dried mushrooms were soaked.

6. Season the dish to your taste with finely ground pepper, add a little salt, and simmer over low heat. Cook, stirring occasionally, covered for at least forty minutes.

Baked pork with mushrooms in cream sauce, with cheese (in foil)

Ingredients:

Heavy cream - half a glass;

Half a kilo of pork, preferably pulp;

50 gr. dried mushrooms;

Butter, 72% butter – 25 g;

A spoon of highly refined oil;

A few tablespoons of wine vinegar;

100 gr. mild cheese;

Large spoon of flour.

Cooking method:

1. Before preparing the dish, you should prepare dried mushrooms in advance. Rinse them several times and soak them in water for at least four hours. Then boil without adding salt to the water for about a quarter of an hour and strain the broth. Leave it, it will be useful later.

2. Cut the meat, washed with running cold water, into slices of centimeter thickness. To prevent the pieces of pulp from losing their juice and remaining juicy, fry them on both sides until golden brown in vegetable oil. This should be done over intense heat, and the pork slices should be dipped only in well-heated fat. Do not cover with lid.

3. Place a large sheet of foil on a high-sided baking sheet. Calculate so that there are free edges left that can be used to cover the pork.

4. Place the fried pieces of meat tightly on foil, lightly sprinkle them with wine vinegar and, wrapping the edges of the foil over the meat, place in the oven (180 degrees) for about half an hour.

5. While the meat is baking, you have time to prepare the sauce. Cut the boiled mushrooms into small pieces.

6. Melt the butter in a thick frying pan. Pour 50 ml of mushroom broth into a glass, dilute the flour in it and pour the mixture into the butter, stir. Immediately add the chopped mushrooms, pour in the cream, and season everything with pepper. Add a little salt, stir and let the sauce simmer for two minutes.

7. Remove the pan with the meat from the oven, carefully unwrap the layer of foil and spoon the sauce over the pork. Sprinkle everything with grated cheese and, without covering with foil, place back in the oven for a quarter of an hour or a little less.

Recipe for pork with mushrooms in a creamy sauce for a slow cooker

Ingredients:

Lean pork (loin or shoulder) – 450 g;

Three small cloves of garlic;

200 ml medium fat cream;

300 gr. fresh or frozen champignons;

Flour of any kind, white - two spoons;

The bulb is medium-sized;

Highly refined vegetable oil;

Turmeric, ground pepper, saffron, allspice, peppercorns.

Cooking method:

1. Rinse the pork, remove tendons and membranes from the meat and cut it into medium-sized pieces, season with spices. Chop the onion not very thinly, into half rings, cut the garlic into tonic plates, and best of all, finely chop it.

2. In the “Heating” mode, warm up a few tablespoons of refined sunflower oil. Pour the onion into the bowl and, stirring, fry it until golden brown.

3. Add the garlic slices, stirring, continue heating for another two minutes, no longer. If you overcook the garlic, the dish will taste bitter.

4. Add the meat to the vegetables and, stirring systematically, brown it on all sides. Add mushrooms and continue frying for five minutes.

5. Put flour into the cream and beat well so that there are no lumps. Pour the cream into a bowl with the meat, add a little salt, and season with spices.

6. Close the multicooker lid, switch the mode to “Stew” and program the timer for forty minutes.

7. When serving, it is good to sprinkle this dish with herbs, chopping them and mixing them.

A simple recipe for pork with mushrooms in creamy sauce in pots (with potatoes)

Ingredients:

Two small onion heads;

300 gr. potatoes;

Half a kilo of pork trimmings or pulp;

Medium-sized carrots – 2 pcs.;

150 ml liquid, cream, fatty;

A tablespoon of vegetable oil;

200 gr. fresh forest mushrooms;

Wheat flour – 1 tbsp. l.;

A spoon of any sweet cream butter.

Cooking method:

1. Peel and cut the potatoes into medium-sized slices, and washed, dried mushrooms into pieces or slices. Chop the onion into half rings and grate the carrots with a medium grater.

2. Rinse the meat, dry the flesh with a towel, then cut into pieces no larger than potato pieces.

3. Place the pulp in vegetable oil heated in a frying pan and fry until golden brown. Season the meat with freshly ground pepper, add a little salt and stir.

4. At the same time, prepare the sauce. Heat the flour in a dry frying pan until light and creamy. Add a piece of butter to it, and while it is heating, stir, bringing the mixture until smooth.

5. Pour in the cream, stir well so that there are no lumps left, boil the sauce for about a minute, add salt, season with spices and remove from the stove.

6. Place fried pork at the bottom of a clay pot, preferably not elongated, but as round as possible, sprinkle with onions, and place potatoes on top. Pour over the creamy sauce, add a layer of carrots and mushrooms and pour the sauce over everything again.

7. Close the clay container with a lid and place in the oven for an hour and a half, heating it to at least 180 degrees.

8. Sprinkle the finished pork with mushrooms and potatoes in a creamy sauce with chopped herbs.

Useful tips for cooking pork with mushrooms in creamy sauce and little tricks

The meat will cook faster and become softer if you lightly beat the pieces before frying.

When pre-frying, in order for all the juices to be retained in the meat, it should brown quickly. Therefore, dip the pieces only into well-heated fat, do not put a large amount of meat into the frying pan at one time, and be sure to dry it after washing.

If cooking in a frying pan, reduce the heat to low after adding the cream. The sauce does not need to boil; the pork should simmer in it.

Description

Beef Stroganoff with mushrooms and cream- a classic version of preparing this Russian dish. Even though it never became national, this in no way diminishes its popularity.

Traditionally, Stroganoff-style meat is prepared from beef. The sauce is often sour cream mixed with mustard and spices. This dish, prepared at home, will be an ideal addition to lunch or a full dinner. You can serve beef stroganoff with mushrooms and cream along with a side dish of a variety of cereals, fresh vegetables or differently prepared potatoes.

A step-by-step recipe for cooking beef Stroganoff with photos can be found below. From it you will learn how to prepare this dish in the simplest way. Instead of sour cream in this recipe, we will use heavy dairy cream. They will ideally complement fresh fried champignons with onions. If you wish, you can add a wide variety of spices to the sauce, which will highlight the taste of fried beef.

Beef stroganoff with cream and mushrooms will turn out incredibly tender and tasty, the meat will be soaked and will literally melt in your mouth, and fried onions and mushrooms will ideally complement the flavor profile of the entire dish.

Let's start cooking beef for dinner.

Ingredients

• 
  (1.2 kg)
• 
  (250 g)
• 
  (1-1.5 tbsp.)
• 
  (5-6 pcs.)
• 
  (1 larger piece)
• 
  (2 tbsp.)
• 
  (taste)
• 
  (taste)
• 
  (a little for frying)

Cooking steps

We peel a large onion, cut it into thin half rings, and then into quarters. Heat a frying pan with a small amount of vegetable oil and fry the onion slices in it until a firm golden brown crust forms.



We wash the champignons under running water or simply clean them of debris. We cut the mushrooms into neat, not too thin layers or in any other way convenient for you. Add the sliced ​​mushrooms to the frying pan with the onions and fry until the liquid released from the mushrooms evaporates.



We wash the beef, dry it with a paper towel and cut it into fairly thin strips as shown in the photo.



Increase the heat under the frying pan with fried onions and mushrooms, add strips of beef to the ingredients and fry the meat on all sides until a matte crust forms. Constantly stir the contents of the pan during such a strong frying.



Pour the specified amount of wheat flour into the ingredients, add heavy cream and a few bay leaves.



Salt and pepper the meat to taste, then reduce the heat and simmer the ingredients under a closed lid until the beef is cooked and soft.



We serve the finished dish exclusively hot with a side dish of buckwheat or wheat porridge. Beef stroganoff with mushrooms and cream is ready.



Bon appetit!

Pork with mushrooms in creamy sauce is an incredibly tasty and beautiful dish. A real table decoration! And how the pork and mushrooms harmonize, and the dish goes well with literally all the side dishes!

To tell the truth, pork with mushrooms in a creamy sauce is not quick to prepare; you will have to tinker with the preparation. But such a royal dish is worth it. The creamy sauce gives this meat dish silky tenderness, and the mushrooms make the taste of the dish richer and brighter.

This dish is not one to eat with a spoon. Pork with mushrooms in creamy sauce must be served with a side dish, pouring thick sauce over it. The ideal option is rice or spaghetti. And be sure to decorate the finished dish with a small amount of fresh herbs, this will only add sophistication and aesthetics.

Ingredients:

• 500 g pork pulp
• 300 g mushrooms (I used oyster mushrooms)
• 1 large onion
• 200 ml water (preferably sparkling)
• 200 ml cream 10%
• 30 ml sunflower oil
• 1 bay leaf
• 0.5 teaspoon ground black pepper
• 0.5 tablespoon salt

How to cook pork in creamy sauce with mushrooms

Wash the pork pulp thoroughly and cut into thin strips 5 cm long. Cut the meat across the grain. If possible, cut out veins and membranes.

To prepare pork with mushrooms in a creamy sauce, the easiest way is to use champignons or oyster mushrooms. I just had oyster mushrooms. In order not to be distracted by mushrooms while roasting pork, we will prepare them in advance. Just wash the oyster mushrooms and chop them coarsely. Set the plate with mushrooms aside.

We start cooking pork in a creamy sauce with mushrooms by frying the meat. Heat a roasting pan or frying pan with a thick bottom and high sides, add 30 ml of refined sunflower oil and place pieces of pork in the roasting pan.

For the first 5 minutes, the pork will literally cook in its own juices. And then the liquid will evaporate and the meat will begin to fry, acquiring a pleasant golden hue. Throughout this time, the pork must be stirred at least once a minute. Fire is slightly below average.

After the meat juice has evaporated and the meat has slightly “grabbed,” add mushrooms and bay leaves, as well as finely chopped onions. Continue the frying process for another 10 minutes.

Now it's time to add 200ml water to the roasting pan. I read somewhere a recommendation that you can use sparkling water to stew meat, it seems to make the meat more tender. I decided to try this advice on a recipe for cooking pork with mushrooms in a creamy sauce, especially since I just happened to have the right amount of sparkling mineral water at home. You can use regular purified water.

So, add water and continue cooking the pork with mushrooms over low heat under a loosely closed lid for 30 minutes.

After 30 minutes, add 200 ml of cream and salt to the roasting pan. Simmer the pork with mushrooms in cream sauce for another 20 minutes. During this time, the sauce will reduce slightly and become thicker. At the end of cooking, add ground pepper to the dish.

Pork with mushrooms in creamy sauce is ready. Serve the dish with any side dish (rice, buckwheat, pasta, mashed potatoes). Bon appetit!

I suggest you cook delicious beef with mushrooms in a creamy sauce. I used champignons in this recipe. This dish is very relevant for the everyday menu, as it is prepared without any problems and relatively quickly. Meat with mushrooms goes well with any side dishes, be it porridge, pasta or potatoes.

Prepare ingredients for cooking beef with champignons in creamy sauce.

Cut the beef into small pieces so that it is better fried.

Place the meat in a suitable plate and add soy sauce. Stir the meat and set aside for 15 minutes.

While the meat is marinating, chop the champignons. I cut medium-sized mushrooms crosswise, this way I got large pieces.

After the meat has been marinated, you can start frying. Add vegetable oil to the frying pan, heat well and place the beef in it. Fry until golden brown on all sides.

Then remove the meat from the frying pan onto a plate and cover with a lid to keep it warm. Add butter to the pan, melt and add champignons. After a couple of minutes, add the onion cut into half rings. Cook the mushrooms and onions for 7-8 minutes, add salt and pepper at the end.

Return the meat to the pan and mix with the onions and mushrooms. Add cream and simmer over low heat, covered, for 20 minutes.

Use a fork to check the meat for doneness: it should pierce easily. Beef with mushrooms in creamy sauce is ready.

Pour any side dish into a plate, top with meat and mushrooms, pour cream sauce over it. Delicious!

Bon appetit!

Number of comments: 0

Cooking time: 90 min.

Number of servings: 12

Purpose of the recipe: For lunch, For lunch - main course, For dinner - hot, For children - lunch, For children - dinner, For a holiday, New Year, February 23, March 8, Birthday

Ingredients

Preparation

Cut the meat across the grain into bars no more than 1.5 cm wide.

Place the meat in a well-heated frying pan and evaporate the meat juice over high heat, and then over medium heat, stirring constantly, fry the meat for 2 minutes.

Without removing the pan from the heat, add finely chopped onion and, stirring constantly, fry until the onion becomes transparent (3-5 minutes). Remove from heat and transfer the contents of the pan to the saucepan. For example, I use a 3-liter stainless steel saucepan with a thick bottom and a heavy lid.

Place the pan on low heat, add salt, pepper, 1 cup of boiling water and simmer under the lid closed for 30 minutes. If the meat is tough, you can cook longer, periodically checking for the presence of water.

You can put any mushrooms you prefer. For this occasion, I have boiled boletuses and birch boletuses stored in the freezer since the fall.

So, add the mushrooms and simmer over low heat for another 20-30 minutes.

At the end, in about 10 minutes, add the cream and flour diluted in ½ cup of boiling water and stir until the gravy becomes thicker.

If desired, add finely chopped dill to the beef with mushrooms in a creamy sauce, remove from the heat and let the goulash simmer.

Beef in creamy sauce is ready!

With this sauce, many side dishes will go well with goulash. Boiled buckwheat, for example, turns into a delicious dish.

dom-eda.com

Stewed beef with mushrooms in creamy sauce

500 gr. beef;

400 gr. mushrooms (champignons);

3 tbsp. l. vegetable oil;

4 cloves of garlic;

30 ml. white wine;

250 ml. cream 33%;

Salt/pepper to taste;

0.5 tsp dried thyme.

Cut the meat into small pieces, add salt and pepper;

Peel and chop the onion;

Wash and chop the mushrooms;

Fry the meat in well-heated oil for a couple of minutes until golden brown;

Remove the meat from the pan, fry the onion in the same oil until slightly golden brown, add the mushrooms to the onion. Fry the onions and mushrooms until almost all of the liquid from the mushrooms has evaporated;

Place the meat in the frying pan with the onions and mushrooms, add boiling water, bring all the ingredients to a boil, turn the heat to low and leave to simmer for 40 minutes under the lid;

After 40 minutes, add wine to the meat, mix well, then add cream, mix and simmer for another 5-7 minutes;

Add pressed or finely chopped garlic, spices and salt, mix, cover with a lid, turn off the heat and let stand for 5-10 minutes.

How to cook stewed beef with mushrooms in creamy sauce, step-by-step recipe and photos, see below:

Cut the beef into small pieces, add salt and pepper. Fry the meat in well-heated oil for a couple of minutes until golden brown. Then we remove the meat from the frying pan, in the same oil we will fry the onions and mushrooms.

We clean the onion and chop it into half rings. I have very small onions, so instead of 2 medium onions I use 5 small ones. I will use frozen mushrooms.

Fry the onion in a frying pan until lightly golden, then add the mushrooms to the onion and fry until almost all of the liquid from the mushrooms has evaporated. Then add the meat to the mushrooms and onions, add half a glass of boiling water, bring the whole mass to a boil, turn the heat to low and leave to simmer under the lid for 40 minutes. After 40 minutes, add wine to the meat, mix well, and then pour in the cream.

Mix the cream with meat, onions and mushrooms, bring to a boil, turn the heat to low and simmer for another 5-7 minutes. Then add garlic squeezed out through a press or finely chopped, spices, mix well, cover with a lid, turn off the heat and let stand for another 5-10 minutes.

Stewed beef with mushrooms in creamy sauce is ready. Enjoy your meal!

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cookinglook.ru

Beef with mushrooms in creamy cheese sauce

With macaroni.

A completely homemade recipe that does not pretend to be any tricks. I cook when I need to appease my wife - she loves it, and a satisfied woman is cunning...

There are no black beans in this recipe, although, to be fair, for some reason everyone loves food with black beans.

For 400-500 gr. beef in the form of a steak you will need the same weight mushrooms, small bulb, a little more than a glass beef broth, and about half a pack cream cheese, like "Philadelphia".

Well, still parsley, salt and pepper, with tbsp. fresh finely chopped thyme or less tsp. dried, steamed laurel leaves.

We wipe the mushrooms from adhering specks and other microbes, and cut them into not very thin slices.

Fry the meat for a couple of minutes per side in a well-heated frying pan with a small amount of oil:

Remove and cover with a plate to keep warm.

Reduce heat to medium, melt in a frying pan with tbsp. butter and fry the finely chopped onion for about five minutes:

By the way, the onions are brown not because they are burnt, but because of the meat juices.

Add mushrooms, thyme and a couple of bay leaves to the pan:

Continue frying for 10 minutes, stirring from time to time.

Pour in the broth, bring to a boil, and cook for three minutes until slightly thickened.

Add cheese, stirring all the time, melt.

Add thinly sliced ​​meat...

Bring to a boil and cook in the sauce for another 3-5 minutes, until cooked.

Taste the sauce for salt and add more salt if necessary.

Remove from heat, stir in finely chopped parsley, lightly pepper and use with fettuccine or linguine pasta.

In addition to vodka, it also goes well with wine...

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The third time I decided to post it... ;) I began to notice that I was trying to combine different product compositions, which, for some reason, it seemed to me, should be “close in taste.”

Turkey...Istanbul...Pilavi... ;) This may be a controversial statement, but it seems to me that the pinnacle of pilaf is Fergana pilaf. But everyone who has cooked Fergana-style pilaf knows that.

A la Italy... A la souvenir... ;) They brought us this souvenir from Italy: They dragged it from Milan, damn it. Well, my wife and I put it on the shelf, of course. Aesthetically.

“Mi Goreng” – Malaysian noodles... ;) We haven’t had noodles for a long time. I’d better keep quiet about normal pasta. But I won’t remain silent about noodles - not pasta, .