Whatever meat you choose in the store or on the market , with mushrooms, in sour cream sauce, it always turns out to be ideal. Even if you accidentally bought a piece from a not too young animal, it will not remain tough. And freshish types of meat are colored thanks to mushrooms with delicate taste colors. In addition, all the main ingredients included in the dish are perfectly combined with a variety of spices and are friends with many pleasant additions. Full scope for culinary imagination: you can add prunes, introduce potatoes, enrich the composition with fruits or summer vegetables.
Beef Stroganoff with mushrooms
The most famous beef dish is, of course, beef stroganoff. The dairy product softens stubborn fibers, which are often easy to cook even for hours. And beef meat with mushrooms in sour cream sauce is even more tender and juicy, and with a sufficient number of mushrooms it turns out to be a completely independent and seductive dish. If you also plan a side dish, you can limit yourself to a small number of them - for example, a quarter kilogram per 700 grams of beef. To begin with, mushrooms (if there is no access to forest mushrooms, if any, must be processed in accordance with their type) are peeled, cut into fairly large slices and stewed a little - until they stop letting the juice, but so that the already released one is not completely evaporated. The beef is cut in elongated straws, salted and quickly fried in butter, so that it only grasps with a beautiful crust. Pieces are taken out, and chopped onion is placed and passivated in their place. As soon as the frying becomes transparent, pour half a liter ahead of time of the cooked broth, a glass of thick sour cream and, after reaching uniformity, two tablespoons of flour. All together slowly boils for about ten minutes, until thickened, after which beef with mushrooms is laid. Harvested meat with mushrooms in a sour cream sauce is seasoned with white pepper and salt (you can put other seasonings) and stewed for another half hour.
Chicken with mushrooms in sour cream sauce
In principle, you can take any part of the bird, everything will taste great. However, breasts are especially recommended - such meat with mushrooms in sour cream sauce will simply melt on the tongue, and you will no longer turn to say that the fillet is tough, dry and tasteless. First, the meat is processed: a pound of breast, chopped with slices, salted and pepper, breaded in flour and fried until beautiful “tan”. Pieces are taken out with a slotted spoon and replaced with two chopped onions. After five minutes of frying, quarters of champignons are poured to them (a little less than half a kilogram). Together mushrooms with onions languish for about seven minutes, after which the chicken cubes return to the pan, are supplemented with a half liter of sour cream of medium fat content and are stewed for another quarter hour. Five minutes before removal, the dish is salted, flavored with a mixture of peppers and dill.
Pots - on the table!
Rabbit meat with mushrooms in a sour cream sauce in a pot is exactly what you can serve for the holiday, or you can cook an expensive family on weekdays in order to remind you that you love it. A pound of medium-sized sliced rabbit is either soaked overnight in plain water or pickled for two hours in any composition (in lemon or tomato juice, soy sauce, honey, etc.). Grams of 200 frozen porcini mushrooms are boiled twice and chopped finely. Three garlic cloves are cut into slices, onion into quarters of rings, two medium carrots rub. Rabbits are distributed in the pots, salted, mushrooms are placed on it, vegetables are placed on top. Half a liter of sour cream is diluted with the same volume of water, each pot is added to three quarters and put in the oven for 40 minutes (depending on what size the container is, maybe for an hour).
Exquisite Julien
A recipe for meat with mushrooms in sour cream sauce does not necessarily imply any particular part of the carcass. Sometimes it’s much more interesting to take a non-standard piece, for example, beef tongue. The dish will, of course, not be daily, but amazingly tasty. A third of a kilo of tongue is boiled (water is necessarily salted), the skin is removed from it, it is cut into thin strips and fried in butter. Separately, already in vegetable oil, crushed champignons in the same amount as the tongue, with a pair of chopped onions, are allowed. At the end, two crushed garlic cloves, salt and white pepper are added. A spoonful of oil is heated in a small frying pan, two tablespoons of flour are fried in it and half a glass of sour cream is poured. Having achieved smoothness, the mass is poured into cocotters, where the tongues and mushrooms are placed in layers. Grated cheese is poured on top - and into the oven, until a brown crust is formed. There is definitely hot!
"Caprice" in Estonian
Prepared, again, in the oven, but requires pre-treatment in a pan. You need to take pork from the cervical spine. A pound of meat is cut like chops, only small, tapped with a hammer under a film, sprinkled with salt and selected spices and fried - quickly, not until cooked, only to a beautiful and strong crust. Chops should remain half-baked inside. Pork is transferred to a baking dish, and large slices of any mushrooms are put into the pan (small ones can be put into the whole case) and rather large cubes of two onions. It is cooked over very high heat (about five minutes), then a quarter cup of brandy, rum or cognac is poured, and after a couple of minutes of evaporation, a third of a liter of low-fat sour cream mixed with grated bar of Dutch cheese (150 grams). When the mixture thickens, it is poured into a mold, meat with mushrooms in a sour cream sauce in the oven is sprinkled with crushed thyme and put in the oven for a quarter of an hour. Having tried such a dish, you will not want to look for other recipes afterwards.
Pork in a slow cooker
As always, the machine reduces the hassle of preparing your favorite dish by almost half. To cook meat with mushrooms in a sour cream sauce in a slow cooker, in baking mode, half rings of three onions and 200 grams of forest mushrooms are fried. Then, half a kilogram of pork breaded in flour mixed with salt and seasonings is added. When they are browned, half a glass of low-fat sour cream and a glass of carbonated mineral water are poured, laurel and (if necessary) spices are added. Extinguishing mode starts for half an hour - and you are ready to call for dinner.
Possessing the corresponding knowledge on how to cook meat with mushrooms in sour cream sauce, you can delight your loved ones with yummy almost every day.