Pork Shoulder Stew With Mushrooms and Sour Cream

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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. This is a renowned and cherished recipe in our country, especially in Transylvania.

The most famous recipe in our kitchen is the chicken stew with mushrooms and sour cream, and you can also try my best homemade beef stew recipe or the best lamb stew recipe with raisins and couscous, which are delicious. But today, I will prepare it from pork shoulder.

Table of Contents

• Ingredients
• Preparing the Ingredients
• How to Make the Pork Shoulder Stew With Mushrooms and Sour Cream
• Finishing the Pork Stew
• Serving Ideas

Ingredients

I need about one kilogram of pork; I preferred pork shoulder because these contain a little fat, giving the stew a better taste.

Next, we need one more giant onion, one piece of leek, one red bell pepper and 500 g of fresh mushrooms.

Preparing the Ingredients

First, I cut the pork into thin slices. Whoever wants to cut the meat into cubes, I prefer today to slice it.

I season the meat slices with sea salt and freshly ground pepper on both sides.

After I clean the onions and the leeks, I chop them.

I also cut the red bell pepper as small as possible.

The mushrooms I cleaned and sliced.

How to Make the Pork Shoulder Stew With Mushrooms and Sour Cream

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 to fry in the pan.

Fry the meat on both sides, not too much and 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 simmer for about half an hour until the meat softens.

Add the sliced mushrooms and boil for another 10-15 minutes.

Finishing the Pork Stew

While steaming, we prepare the thickener. Put about 300 ml of sour cream and two tablespoons of wheat flour in a bowl and mix until it has a smooth and creamy consistency.

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

Leave to simmer for another five minutes; add a bunch of chopped green parsley, and ready; this was my pork shoulder stew with mushrooms and sour cream recipe.

Serving Ideas

This pork shoulder stew with mushrooms and sour cream can be served with different side dishes, from other types of pasta to rice. Today I did this with a delicious polenta, and it was divine.

So delicious!

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Pork Shoulder Stew With Mushrooms and Sour Cream

Timea

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.

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Lunch

Cuisine Transylvanian

Servings 4 people

Calories 640 kcal

Ingredients

  

1x2x3x

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

Instructions

 

• Cut the pork into thin slices and season the meat slices with sea salt and freshly ground pepper on both sides.
• Clean the onions and the leeks and chop them, cut red pepper as small as possible, clean and slice the mushrooms.
• Heat the sunflower oil and put the slices of meat on the frying pan.
• Fry the meat on both sides, not too much and add the onion, the leeks, and the chopped red pepper.
• Season with sea salt, freshly ground pepper and sweet paprika. I also put a teaspoon of sweet pepper paste.
• Once the onion, leeks and pepper are soaked a little, add water and let it simmer for about half an hour until the meat softens.
• Add the sliced mushrooms and simmer for 10-15 minutes.
• Put the sour cream and the wheat flour in the bowl and mix thoroughly until it has a smooth and creamy consistency.
• Pull the saucepan from the fire, then slowly pour the thick over the stew, stirring constantly.
• Put back to simmer for another five minutes, add a bunch of chopped parsley and ready.
• Serve hot with polenta, pasta os mashed potatoes.

Nutrition

Serving: 1gramsCalories: 640kcalCarbohydrates: 11gProtein: 36gFat: 52gSaturated Fat: 15gCholesterol: 141mgSodium: 1355mgFiber: 3gSugar: 5g

Keyword pork shoulder stew, pork stew

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