Meat sauce with mushrooms in a slow cooker. Pork gravy with mushrooms Pork gravy with mushrooms recipe

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A fragrant, tasty meat sauce in combination with a light side dish may well act as an additional component of the dish. The advantage of this sauce is that it can be combined with almost any vegetables, cereals, and also pasta.

Pork gravy with mushrooms is one of the most satisfying and nutritious options, which is quite simple to prepare, and thanks to the use of various seasonings and spices, it allows you to experiment with shades of tastes. Depending on the size of the pieces of meat, you can make an almost uniform sauce or a wonderful goulash.

If your decision about what to make for dinner is still in doubt, a delicious meat gravy recipe will help speed up adoption!

You will need:

Pork - 350 g
Meat broth - 200 ml
Mushrooms (fresh or frozen) - 200 g
Carrots - 1 small root vegetable
Onion - 1 medium onion
Sweet pepper - 1 pc.
Garlic - 2 cloves
Tomato paste - 2 tablespoons
Flour - 1 tablespoon
Vegetable oil - 1-2 tablespoons
Bay leaf - 2 pcs.
Salt to taste
Pepper to taste
Parsley - 2-3 sprigs

Servings - 5

Cooking time - 120 minutes (including broth cooking)

Broth and its analogues

It is best to prepare a gravy with meat and mushrooms based on meat broth: it provides nutritional value, additional aroma and taste. This recipe involves the addition of pork broth, which not everyone likes. In this case, it is quite possible to replace it with chicken or vegetable broth, or even use boiled water when cooking.

Rinse the pork in water, then cut it into two or three small pieces - this will cook the meat a little faster. The pork is sent to the pan and filled with water so that the pieces are completely submerged. Since a little stock is needed to make the gravy, the leftover finished product can be used for any soup.
A saucepan with meat is put on a small fire. When it's time to boil, you need to remove the foam with a strainer or spoon. Two bay leaves are added to boiling water, then the pan is closed with a lid, and the broth remains on the stove for an hour and a half.
Remove the meat from the finished broth, cool, and then cut into small cubes.

Vegetables and mushrooms

The vegetable component of this dish is a classic "trio", which is used almost in most of the different dishes: carrots, peppers and onions. They add additional aroma, color and well emphasize the specificity of the meat flavor. You can use any mushrooms in meat gravy, from beauties collected in the forest to cute champignons from the supermarket.

If frozen mushrooms are chosen for cooking, you need to make sure that they thaw properly, otherwise the excess water will make the gravy watery. Prepared mushrooms are finely chopped and sent to a preheated pan with vegetable oil. They are fried for about 20 minutes, until they let the juice start and decrease in size.
Onions, carrots and peppers must be finely chopped and poured into the pan to the mushrooms when they begin to give juice. Garlic is grated or squeezed with a garlic maker. Vegetables and mushrooms are mixed, then covered with a lid and set to simmer over low heat for about 7-10 minutes.
When the vegetables and mushrooms are steamed enough and fried a little in a pan, a glass of broth is added to them. The mixture is gently stirred and simmered for another 5 minutes.

The final stage

At the end of cooking, all sauce ingredients are mixed and seasoned. The recipe does not provide for the use of seasonings (with the exception of salt and pepper), but variations using different spices are quite possible. The most successful will be the addition of rosemary and cumin, and red chili will help to add spice.

Chopped pieces of pork are added to vegetables with mushrooms stewed in broth. After stirring the gravy thoroughly, add the tomato paste and simmer for 1-2 minutes.
Followed by tomato paste a tablespoon of flour is poured. Stir the gravy again so that the flour does not leave lumps. While the gravy is languishing, you can chop fresh parsley, then pour it into the pan.
After that, the pan is removed from the heat, covered with a lid and infused for 5 minutes.

Innings

Mushroom and meat gravy can be used as a sauce for the main course, as well as as an independent part of the lunch. It perfectly complements the side dishes of various cereals: different varieties of rice, buckwheat, bulguru. Meat gravy goes well with legumes - peas, chickpeas, beans and lentils. The combination with vegetable dishes of green beans, potatoes, cauliflower and broccoli will turn out to be no less tasty. And of course, any pasta with such a gravy will have a completely different taste!

Bon Appetit!

In contact with

Meat sauce is a fairly common dish in our kitchen. We saturate it with various spices and constantly experiment with flavors, getting more and more different dishes. So, each hostess already has her own, traditional gravy recipe, with which she surprises her family and guests, and happily shares the recipe. And I, in turn, will share with you my recipe - meat sauce with mushrooms. It will be as easy as shelling pears to cook it, because our indispensable kitchen assistant - a multicooker - will help us in this. It is with her help that we will prepare an excellent addition to the main dish (for example, to) or an independent dish. After all, meat sauce with mushrooms turns out to be very satisfying and nutritious, and most importantly, very tasty!

Ingredients:

mushrooms (forest or champignons) - 400 grams;
meat - 400 grams;
onions (medium) - 1 piece;
carrots (medium) - 1 piece;
wheat flour - 1 tablespoon;
water (or broth) - 1-2 glasses;
vegetable oil;
Bay leaf;
garlic - 1-2 cloves;
salt, spices - to taste;

Preparation:

1. We wash and clean the vegetables. Cut the onion into small pieces, three carrots on a grater. Mushrooms should also be chopped up. By the way, if you are preparing a sauce with wild mushrooms, then they should be boiled beforehand, but you can work with champignons right away.

2. The meat must be washed, cut into small pieces and fried in a multicooker, in the "baking" or "frying" mode. This process will take you about 15-20 minutes. Remember to stir the contents of the bowl occasionally for a more even browning.

3. Then onions and carrots are sent to the meat, which are fried under the same mode and for 10 minutes.

4. Sliced mushrooms are the next to go to the meat.

5. Then add broth or water to them, in which wheat flour was previously diluted. This is done in advance so that there are no unexpected and unpleasant lumps in the gravy. The amount of water depends on the desired gravy thickness. Pour in one glass, stir, if necessary, add more.

Salt, pepper and saturate all the main ingredients with the rest of the necessary spices, which you yourself have chosen; add the bay leaf.

We turn on the "Extinguishing" mode. In a Panasonic multicooker, this mode lasts one hour, but you can turn it off earlier. A few minutes before the end of cooking, you can add chopped garlic to it. At this stage, if you wish, you can add another 1-2 tablespoons of fat sour cream or cream to the gravy.

Bon Appetit!!!

Multicooker Panasonic 18. Power 670 W.

Sincerely, Natalia.

With the help of sour cream sauce, any dish can be made even more delicious and appetizing. This applies to many second courses of vegetables and meat. In sour cream sauce, it turns out incredibly tasty, meatballs, hedgehogs, liver, chicken fillet, meat, squid, mushrooms, lazy cabbage rolls,.

There are a lot of recipes for sour cream sauce, which clearly indicates its popularity. Together with the above products, meat stewed in sour cream is no less tasty. Thanks to the lactic acid contained in sour cream, even hard meat will become soft and juicy.

Pork with mushrooms in sour cream sauce- tasty and hearty dish that does not require much time and effort. In this recipe, I used champignons, although you can take any other mushrooms. The taste of meat with mushrooms reminds everyone of the well-known julienne. If you like it, then this dish will also suit your taste, I think.

Ingredients for braised pork with mushrooms in sour cream sauce:

Pork - 400 gr.,
Champignons - 400 gr.,
Sour cream - 100 ml.,
Wheat flour - 1 tbsp. a spoon,
Salt,
Ground black pepper and paprika,
Sunflower oil

Pork with mushrooms in sour cream sauce - recipe

Wash the pork pulp and pat dry with napkins or paper towels. Use a sharp knife to cut it into 2 by 2 cm pieces. The smaller pieces the meat is cut, the faster and better it will be fried.

Wash them under running water and dry them too. Cut off the legs of the mushrooms, cut them into cubes. Cut the mushroom caps into slices.

Peel the onion and cut into thin rings.

In a frying pan with sunflower oil, fry the onion until milky.

Place the pieces of meat in the skillet. Stir with a spatula.

Season with salt and pepper to taste. Add paprika. Simmer the meat for 5 minutes, stirring occasionally. The pieces of meat should be cooked evenly on all sides.

After that, put the chopped mushrooms in the pan.

Sprinkle with flour.

It is thanks to the flour that the sour cream sauce will turn out thick. In some recipes, you can see starch instead of flour. With starch, the consistency of the sauce is slightly different. As for me, in this recipe, the sauce is tastier with flour. Stir. Simmer for another 10 minutes.

During stewing, the mushrooms release a lot of juice. As soon as you see that there is enough liquid in the pan, you can add sour cream. If for some reason there is not enough gravy, then you can add half a glass of water. Place the sour cream in the pan.

Stir in with the rest of the ingredients. Simmer the mushrooms and meat for another 5 minutes. Literally 2-3 minutes before removing the pan from the stove, you can add a pinch of garlic passed through a press or finely chopped dill to the dish.

Pork with mushrooms in sour cream sauce serve hot with buckwheat, potatoes, pasta, pea puree... Good appetite. I would be glad if this recipe for stewed pork in creamy sauce with mushrooms you liked.

When buying meat from the market, do not take very fatty cuts. Pork should be lean and of course fresh, so choose chilled products over frozen ones. Rinse the meat beforehand, dry it with a towel and cut into cubes or thin strips, whichever you like best. But just do not cut too small, otherwise the pork will turn out to be dryish in taste.

Pour oil into a deep frying pan or saucepan, heat it for a couple of minutes. Transfer the pork pieces to the hot oil, season them immediately and fry until golden brown. Stir the meat, but not constantly, so that a golden crust forms on the pieces. You do not need to cover the pan with a lid.

Salt the fried pork, now pour half a glass of water into the pan and cover the pan with a lid. Simmer until the meat is tender, usually 10-15 minutes is enough. Then, when the meat becomes soft, remove the lid: the juice should evaporate by itself.

Chop the onion in half rings with a knife or chop into small cubes. If you don't like onions to come across in the gravy, grind them in a blender for a couple of minutes. Transfer the entire onion to a skillet with fried meat, stir the contents. During frying, the onion will become transparent, you do not need to bring it to golden brown, 4-5 minutes will be enough for sautéing.

Cut the mushrooms into slices, the legs into round pieces. Pour a little oil into another pan, you can take butter, and fry the mushrooms in it for 4-5 minutes. Then remove the pan from the stove.

Add the remaining water to a skillet with meat and transfer the fried mushrooms into it. Keep the fire to a minimum, you can cover the pan with a lid.

In a glass, mix sour cream with flour, do it slowly. Pour flour in a thin stream and stir constantly with a fork to avoid lumps. To make the mixture not too thick and homogeneous, add a couple of tablespoons of warm water to it, you can add a little broth and salt.

Now pour a homogeneous mass from a glass into a pan with mushrooms and pork, stir. Do not add fire, the dish should languish under the lid. Turn off the heating as soon as the gravy begins to thicken.

Wait another 10-15 minutes from the end of cooking so that the dish stands on the stove and is nourished with a better taste. Then place the gravy on deep bowls. Mashed potatoes, rice, buckwheat, pasta, whatever is perfect for a side dish. Bon Appetit!

Pork can be cooked into succulent chops in a skillet, and can also be served with mashed potatoes.

If your gravy is too thick, it doesn't matter: add a little water to it, mix well and bring it to a boil over medium heat. Be sure to add salt to the gravy to taste to keep it fresh.

Pork with mushrooms in a creamy sauce is a very tasty and satisfying dish. Delicate meat, aromatic mushrooms and thick creamy sauce will please your loved ones. Let's cook?

The products for cooking are in front of you.

To fry mushrooms and meat, it is advisable to take a pan with a diameter of at least 28 cm or fry the food in parts.

Cut the mushrooms (I have white ones) into medium pieces, put them in heated vegetable oil and fry until golden brown.

We spread the mushrooms in a saucepan.

Rinse the pork with running water, dry it with a towel, cut into medium pieces. Put in hot oil and fry until browned.

Then we spread the meat to the mushrooms.

Fry the onions over low heat for 3-4 minutes, not forgetting to stir.

Put the finished onion in a saucepan. Add salt, pepper and rosemary (or other seasoning) and mix.

Mix the cream (fatty) with water and pour into a saucepan. The liquid should practically cover the contents of the saucepan.

Bring to a boil and simmer for 20-30 minutes (or until the meat is tender) over low heat. At the very end, in 5 minutes, add chopped garlic, it will give the dish an additional taste and aroma.

Decorate the finished dish - pork with mushrooms in a creamy sauce - with a small amount of fresh herbs.

Serve with boiled potatoes, rice, pasta or fresh vegetable salad.