If you want to surprise your family with something tasty, I’ll give you an idea, cook pork shoulder stew with mushrooms and sour cream. In our country and especially in Transylvania, this is a renowned and very loved recipe. The most famous is the chicken recipe you find here, but today we prepare it from pork shoulder.

Prepare the Ingredients

We need for the beginning about two pounds of pork, I preferred pork shoulder because the pulp contains a little fat which will give the stew a better taste.

We need a bigger onion, a piece of leeks, and one red pepper.

First, we sow the pork in thin slices. Whoever wants to cut the meat into cubes, but I have preferred today to slice it.

The meat slices seasoned them with sea salt and freshly ground pepper on both sides.

Clean the onions and the leeks and chop them.

We also cut red pepper as small as possible.

The mushrooms I cleaned and I sliced.

Let’s Start Cooking the Pork Stew with Mushrooms

Heat 100 ml of sunflower oil in a saucepan. Whoever wants and can, can use the pork lard instead of oil, will be tastier.

After the oil has become hot, put the slices of meat on the frying pan.

We fry the meat a little on both sides, not much, after which we can add the onion, the leeks, and the chopped red pepper.

Season with a teaspoon of sea salt, a teaspoon of freshly ground pepper and a spoonful of sweet paprika. I also put a teaspoon of sweet pepper paste.

Once the onion, leeks, and pepper are soaked a little, put 500 ml of water and let it boil for about half an hour until the meat softens.

Put the sliced mushrooms and boil for 10-15 minutes.

Finishing the Stew

While steaming, we prepare the thick. In a bowl, we put about 300 ml of sour cream and two tablespoons of wheat flour and mix thoroughly until it has a smooth and creamy consistency.

Draw the saucepan from the fire, then slowly pour the thick over the stew, stirring constantly.

We leave for another five minutes, we put a bunch of chopped green parsley and ready, we’re done.

Serving

This stew can be consumed with different side dishes, from different types of pasta to rice. Today I made a polenta whose recipe you find here.

Delicious!

Pork shoulder stew with mushrooms, and soured cream served with polenta

Pork Shoulder Stew with Mushrooms and Sour Cream

Course: Lunch, Stew
Cuisine: Transylvanian
Keyword: pork shoulder stew, pork stew
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4 people
Author: Timea
A delicious pork stew prepared with mushrooms and sour cream and served with polenta.
Print Recipe

Ingredients

  • 1 kg pork shoulder
  • 1 PCs onion
  • 1 PCs leak
  • 1 PCs red sweet pepper
  • 500 g mushrooms
  • 100 ml sunflower oil
  • 2 teaspoon sea salt
  • 2 teaspoon ground pepper
  • 1 tablespoon wheat flour
  • 1 teaspoon sweet paprika cream
  • 1 tablespoon sweet paprika
  • 300 ml soured cream
  • 1 bunch parsley

Instructions

Prepare the Ingredients

  • We need for the beginning about two pounds of pork, I preferred pork shoulder, because the pulp contains a little fat which will give the stew a better taste.
  • We need a bigger onion, a piece of leeks, and a red pepper.
  • First, we sow the pork in thin slices. Whoever wants to cut the meat into cubes, but I have preferred today to slice it.
  • The meat slices seasoned them with sea salt and freshly ground pepper on both sides.
  • Clean the onions and the leeks and chop them.
  • We also cut red pepper as small as possible.
  • The mushrooms I cleaned and I sliced.

Let's Start Cooking

  • Heat 100 ml of sunflower oil in a saucepan. Whoever wants and can, can use the pork lard instead of oil, will be more tasty.
  • After the oil has become hot, put the slices of meat on the frying pan.
  • We fry the meat a little on both sides, not much, after which we can add the onion, the leeks and the chopped red pepper.
  • Season with a teaspoon of sea salt, a teaspoon of freshly ground pepper and a spoonful of sweet paprika. I also put a teaspoon of sweet pepper paste.
  • Once the onion, leeks and pepper are soaked a little, put 500 ml of water and let it boil for about half an hour until the meat softens.
  • Put the sliced mushrooms and boil for 10-15 minutes.

Finishing the Stew

  • While steaming, we prepare the thick. In a bowl, we put about 300 ml of sour cream and two tablespoons of wheat flour and mix thoroughly until it has a smooth and creamy consistency.
  • Draw the saucepan from the fire, then slowly pour the thick over the stew, stirring constantly.
  • We leave for another five minutes, we put a bunch of chopped green parsley and ready, we're done.

Taste and send me your opinions.

Good Appetite!