Pork Fricassee
by Editorial Staff
Pork fricassees – meat with mushrooms, with sour cream and cheese. Quick, gently, with any side dish!
Cook: 35 mins
Servings: 3
Ingredients
- Pork, fillet – 300 g.
- Mushrooms (oil or other mushrooms) – 130 g.
- Onion, medium onion, 1 bar.
- Garlic – 2 teeth.
- Sour cream – 2 g.
- The cheese is melted – 1 m.
- Flour – 1 st.
- Coriander is ground – 0.5 p.m.
- Salt.
- Pepper.
- Spices (if requested)
- Green (dill, parsley)
- Water – 100-125 ml.
Directions
- Cut the pork with little cubes.
Wash the mushrooms, cut them too. (In my case, they’re hand-picked oils, chopped and frozen by Mom and Dad.) - Onions cleaned and cut. Garlic also cleaned and passed through garlic code.
- Cut the greens.
- The hot frying pan only roasts meat to the brim.
Then add mushrooms, onions and garlic.
- Sow, spice, spice. (I didn’t have the molten coriander, so I sold the grain a little bit with a spoon to make it smell. I added the mushroom to the spice to make it taste brighter.) Grill the meat and the mushrooms for 10 minutes. If you have butter, stir it all the time.
- Pour water, add sour cream. Then add melted cheese. Continuously stir until the sauce is uniform.
- Put flour in and mix it carefully. Stew pork and mushrooms until the sauce thickens.
- At the end of the pork fricassee, add chopped greens.
Bon appetit!
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