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, and also those of beef or lamb are delicious. But today we prepare it from pork shoulder.
Contents
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 Shoulder 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 pork shoulder stew with mushrooms 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 Sour Cream
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.
Nutrition
Taste and send me your opinions.
Good Appetite!
Wow, this site will become my favorite. I love cooking and I like simple recipes with nice flavors like the one you present here. The mushrooms are perfectly combined with pork. I would love the same recipe with chicken. I would casually accompany it with rice or yellow pumpkin puree. What do you say; Will they be a fun combination? Great article and perfect site. Congratulations.
Thanks for your appreciation and ideas, with rice we tried and it is delicious, but the most common is with different types of pasta.
Great recipe. I am always looking for something different to cook for my family and this seems like something they will go for. It’s always hard to find something that pleases everyone in my family.
Having been to eastern Europe recently, my daughter in particular liked some meals we didn’t think she would embrace. Do you have a recipe for Ghoulash?
Yes Peter, as a coincidence, I replied later because I was just at a “gulyas” festival in Nottingham, next week we will present a tasty recipe.
This looks like a nourishing and very tasty recipe. Having recently visited Hungary I am very interested to try out the cuisine of Transylvania now I am at home. I especially like the way that you have prepared and cooked the mushrooms. The whole thing looks absolutely delicious and I can’t wait to try it. Lots more interesting recipes on your site – really glad to have found it, and thank you for sharing.
I am salivating already. I have heard before that mushrooms are edible for eating but I have never given it a try. I am surely missing a lot. Now I will have to do this at home exactly the way you have explained it. Wait a minute. I still don’t know a local market where I can buy them here or I just might go into the farmland to source for them myself.
Thanks.