Pork Stewed in Cream with Mushrooms and Vegetables
by Editorial Staff
This pork stew recipe will help you quickly prepare a hot dish that will go with any side dish. The pieces of meat are soft and tender, and the creamy mushroom aroma will bring everyone to the table in a matter of seconds.
Cook: 45 mins
Servings: 6
Ingredients
- Pork tenderloin – 500 g
- Champignons – 400 g
- Sweet pepper – 100-150 g (1 pc.)
- Cherry tomatoes – 100-120 g
- Olive oil – 100 ml
- Cream (25% fat) – 150 ml
- Ground black pepper – to taste
- Ground white pepper – to taste
- Salt to taste
Directions
- My pork, cut into cubes 1×1 cm.
- Pour 50 ml of olive oil into a preheated cauldron. We spread the pork in a cauldron, salt, and pepper. We fry the meat for 15 minutes, stirring occasionally.
- While the meat is being fried, we wash and coarsely cut the mushrooms.
- My cherry tomatoes, cut in half. (You can use large fresh tomatoes, which are best cut into small pieces.)
- My pepper, peel and cut into strips.
- After the meat has been fried for 15 minutes, pour out all the resulting juice from the cauldron. Add again 50 ml of olive oil, all vegetables, and mushrooms.
- Fry pork with vegetables and mushrooms for 5 minutes, stirring occasionally.
- After frying, pour the cream into the pan and, if necessary, add a little water so that the meat with vegetables and mushrooms is 2/3 immersed in the liquid. Salt and pepper to taste. Simmer pork in cream for 15-20 minutes over low heat.
The pork stew in cream is ready. Serve with your favorite side dish without liquid.
Bon Appetit!
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