Pork Shoulder Stew With Mushrooms and Sour Cream
Servings: 4 people
Calories: 640kcal
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.
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Equipment
- 1 larger saucepan
Ingredients
- 1 kg pork shoulder
- 1 piece onion
- 1 piece leek
- 1 piece 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
- 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: 1grams | Calories: 640kcal | Carbohydrates: 11g | Protein: 36g | Fat: 52g | Saturated Fat: 15g | Cholesterol: 141mg | Sodium: 1355mg | Fiber: 3g | Sugar: 5g
